Tuesday, March 12, 2013

Greek Cups


 

  These are so colorful and I love the bite size too.

What you need is:

  • 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

How to make them:


  • 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.
Taste of Home

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