Recipe by flower7
This originally came from Better Homes & Gardens. These little guys were scarfed up in no time at a party I made them for. Everyone raved about them! I personally couldn't keep away from them and ate quite a few! :) The filling can also be mixed by hand if you don't have an electric mixer and don't mind a few small lumps.
Top Review by French Tart
Fabulous! I made these for a starter for our Easter Day Lunch today, and they were all gone by the time we were ready for our second aperitif drinks!! I made them exactly as written, and used my small cake/bun trays for them. We all loved the "Tapenade" type topping. A real keeper - thanks flower7 - an easy and elegant starter! Thanks for posting this recipe. FT:-)
- 2 (2 1/8 ounce) packages miniature phyllo cups
- 4 ounces crumbled feta cheese
- 3 ounces cream cheese, softened
- 1 egg
- 2 teaspoons lemon juice
- 1 teaspoon all-purpose flour
- 1⁄3 cup pitted kalamata olive, chopped
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon olive oil
- 1⁄4 teaspoon balsamic vinegar
- 1 garlic clove, minced
- 1⁄8 teaspoon ground cumin
- 1⁄8 teaspoon ground cayenne pepper
Directions See How It's Made
- Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
- Place phyllo shells on a baking sheet.
- Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
- Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
- Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
- Sprinkle olive mixture evenly over tops of baked custard.
- Serve immediately.