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Feta-Olive Tartlets

Total Time

Prep: 30 min. Bake: 15 min.


2-1/2 dozen

When the occasion calls for easy but elegant party starters, rely on ready-made phyllo tart shells. They’re easy to fill and always look elegant on a serving tray.—Daria Burcar, Rochester, Michigan


  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 1 large egg
  • 1 cup (4 ounces) crumbled feta cheese
  • 3 ounces cream cheese, softened
  • 2 teaspoons lemon juice
  • 1 teaspoon all-purpose flour
  • 1/3 cup chopped ripe olives
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon balsamic vinegar
  • Dash cayenne pepper


  1. Preheat oven to 325°. Place tart shells on an ungreased 15x10x1-in. baking pan. In a small bowl, beat egg, feta cheese, cream cheese, lemon juice and flour until blended. Spoon 1-1/2 teaspoons filling into each tart shell. Bake 12-15 minutes or until golden brown.
  2. In a small bowl, mix remaining ingredients. Spoon about 1/2 teaspoon mixture over each tartlet. Serve warm.

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