Greek Veggie Tartlets Recipe
Greek Veggie Tartlets Recipe photo by Taste of Home
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Greek Veggie Tartlets Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:45 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 45 servings


  • 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

Nutritional Facts

1 tartlet: 43 calories, 3g fat (0 saturated fat), 1mg cholesterol, 93mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.


  1. Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely.
  2. Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese. Yield: 45 tartlets.
Originally published as Greek Veggie Tartlets in Taste of Home Christmas Annual 2010 , p13

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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RenaGam User ID: 616715 169344
Reviewed Aug. 19, 2013

"These little cups are perfect for any gathering. Put the filling together ahead of time and fill the cups right before the party. they disappeared so fast at my son's birthday i never even got one and I doubled the recipe!"

Beema User ID: 446601 209192
Reviewed Jan. 1, 2013

"Filling can be made ahead of time,and actually is better - gives it time to marinate the veggies. Drain before filling the tarts. I used Farmboy's Greek salad Dressing - excellent."

TeacherBHVS User ID: 6381633 80572
Reviewed May. 26, 2012

"I made this to bring to a gathering today and it was a sure hit. I was asked for the recipe which I sent of tonight. I will definately make it again."

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