These savory appetizers have a custard filling and an olive topper.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
15 mins
total:
45 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.

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  • For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

Nutrition Facts

49 calories; fat 3g; cholesterol 14mg; saturated fat 1g; carbohydrates 3g; mono fat 1g; poly fat 0g; insoluble fiber 0g; sugars 0g; protein 1g; vitamin a 0RE; vitamin a 97.2IU; vitamin c 0.6mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0.1mcg; sodium 79mg; potassium 10mg; calcium 20.2mg; iron 0.2mg.
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