Save on Pinterest

Greek Veggie 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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    45 tartlets

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

  • Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely.
  • 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.

Recommended Video