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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 45 |
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This recipe started out as a salad, which I re-created after a trip to Greece. When my husband suggested I serve the mixture in phyllo cups, it became my most-requested appetizer!Radelle Knappenberger, Oviedo, Florida Ingredients:
3/4 cup each finely chopped red onion, seeded peeled cucumber and seeded tomatoes |
3/4 cup greek olives, finely chopped |
1/2 cup greek vinaigrette |
3 packages (1.9 ounces each) frozen miniature phyllo tart shells |
3/4 cup crumbled feta cheese |
Directions:
1. In a large bowl, combine the vegetables, olives and vinaigrette. Spoon into tart shells, about 1 tablespoon in each. Sprinkle with cheese. Yield: 45 tartlets.
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