Remove the phyllo shells from their box and place them on the counter, keeping the shells in their protective tray until ready to use.

In a mixing bowl, beat the cream cheese and Greek yogurt until smooth.

Mix in the pesto until evenly combined.

On low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.

Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil.

Serve immediately or refrigerate for up to four hours.