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Greek Veggie Tartlets Recipe

Greek Veggie Tartlets Recipe

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: 20 min. YIELD:45 servings


  • 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


  • 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.

Nutritional Facts

1 each: 47 calories, 3g fat (0 saturated fat), 1mg cholesterol, 86mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Reviews for Greek Veggie Tartlets

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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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Wine Pairings

Medium-Bodied White Wine

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