Directions:
- Thaw Phyllo tart shells according to instructions.
- In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well.
- Stir in Feta. Add cucumber, red onion, tomato and olives; toss well.
- Allow mixture to marinate 1/2 hour before serving.
- To serve, fill Phyllo tart shells with salad mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.23 Kcal (3706 kJ) | ||
| Calories from fat | 557 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.89g | 95% | |
|---|---|---|---|
| Cholesterol | 34.54mg | 12% | |
| Sodium | 411.47mg | 17% | |
| Potassium | 186.88mg | 4% | |
| Total Carbs | 6.75g | 2% | |
| Sugars | 3.91g | 16% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 13.7g | 27% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.6mg | 3% | |
| Calcium | 212.5mg | 21% | |
| Amount Per 100 g | |||
| Calories | 305.92 Kcal (1281 kJ) | ||
| Calories from fat | 192.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 95% | |
|---|---|---|---|
| Cholesterol | 11.94mg | 12% | |
| Sodium | 142.19mg | 17% | |
| Potassium | 64.58mg | 4% | |
| Total Carbs | 2.33g | 2% | |
| Sugars | 1.35g | 16% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 4.73g | 27% | |
| Vitamin C | 2mg | 10% | |
| Iron | 0.2mg | 3% | |
| Calcium | 73.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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