Greek Veggie Tartlets
The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida
Ingredients
- 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
Reviews
Phyllo cups are best, but in an emergency try Tostito's scoops (Frito-Lay). Good recipe!
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!
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.
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.