Recipe

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• 2 (2 1/8 oz) packages miniature phyllo cups
• 4 oz crumbled feta cheese
• 3 oz cream cheese, softened
• 1 egg
• 2 tsp lemon juice
• 1 tsp all-purpose flour
• 1/3 cup pitted kalamata olive, chopped
• 1/2 tsp dried oregano
• 1/2 tsp olive oil
• 1/4 tsp balsamic vinegar
• 1 garlic clove, minced
• 1/8 tsp ground cumin
• 1/8 tsp ground cayenne pepper

• 1 Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
• 2 Place phyllo shells on a baking sheet.
• 3 Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
• 4 Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
• 5 Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
• 6 Sprinkle olive mixture evenly over tops of baked custard.
• 7 Serve immediately.