Feta Custard in Phyllo Cups

30 1-3/4″ mini phyllo shells
1 4-oz. package crumbled feta
1 3-oz. package cream cheese, softened
1 egg
2 t lemon juice
1 t flour
1/3 C pitted kalamata olives, sliced
1/2 t dried oregano
1/4 t balsamic vinegar
1 garlic clove, minced
dash ground red pepper

Preheat over to 325° F. Place phyllo shells on a large baking sheet.

Prepare custard: in a large mixing bowl, combine feta, cream cheese, egg, lemon juice and flour. Beat with an electric mixer until nearly smooth. Spoon mixture into phyllo cups, about 2 teaspoons per shell. Bake 15-17 minutes.

Combine olives, oregano, olive oil, balsamic vinegar, garlic and red pepper. Sprinkle mixture evenly over cooked phyllo cups.

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