Greek Veggie Tartlets

Name: Greek Veggie Tartlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 45 tartlets.
Cuisine: Mediterranean
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 45 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

Directions

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.

Nutrition Facts

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

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