The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
Greek Veggie Tartlets
Greek Veggie Tartlets
Prep Time
15 min
Cook Time
10 min
Yield
45 tartlets
Ingredients
- 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 3/4 cup finely chopped seeded peeled cucumber
- 3/4 cup finely chopped red onion
- 3/4 cup finely chopped seeded plum tomatoes
- 3/4 cup finely chopped pitted Greek olives
- 1/2 cup Greek vinaigrette
- 3/4 cup crumbled feta cheese
Directions
- Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely.
- Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.
Nutrition Facts
1 tartlet: 43 calories, 3g fat (0 saturated fat), 1mg cholesterol, 93mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.
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