Begin by bringing a pot of salted water to a boil. Add 1 cup of rotini pasta and cook according to the package instructions until al dente, usually about 8–10 minutes. Once the pasta is cooked, drain it in a colander and rinse under cold water until cool.

While the pasta is cooking, preheat your oven to 400°F (200°C) if you're roasting the beet. Trim and wash the small beet, then roast for 30–40 minutes until tender, or alternatively, steam it until soft. Once cooked, let it cool slightly, peel off the skin, and chop into smaller pieces. Place the beet in a food processor with 1 tablespoon of water and blend until smooth.

In a medium bowl, combine the beet puree, 2 tablespoons of Greek yogurt, 2 tablespoons of mayonnaise, and 1 teaspoon of lemon juice. Sprinkle in ¼ teaspoon of salt and ⅛ teaspoon of black pepper. Whisk everything together until you achieve a smooth, creamy, and pink dressing.

Add the cooled rotini pasta to the bowl with the pink dressing. Then, gently fold in ¼ cup of diced cucumber, 2 tablespoons of chopped parsley, and 2 tablespoons of crumbled feta cheese.

Take your 12 phyllo cups and place them on a serving platter. Spoon generous amounts of the pink pasta salad mixture into each cup, making sure they're all filled equally.

Cover the filled phyllo cups with plastic wrap and place them in the refrigerator. Allow the assembled cups to chill for at least 30 minutes before serving.