Ingredients Jump to Instructions ↓

  1. 30 - 1 3/4 inch baked miniature phyllo shells

  2. 1 four ounce package crumbled feta cheese

  3. 1 three ounce package cream cheese, softened

  4. 1 egg

  5. 2 teaspoon lemon juice

  6. 1 teaspoon all-purpose flour

  7. 1/3 cup pitted kalamata olive s, chopped

  8. 1/2 teaspoon dried oregano , crushed

  9. 1/2 teaspoon olive oil

  10. 1/4 teaspoon balsamic vinegar

  11. 1 clove garlic, minced

  12. Dash ground cumin

  13. Dash ground red pepper

  14. Snipped fresh parsley or snipped fresh oregano

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately.


Send feedback