Feta Custard in Phyllo Cups

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.

• Ready In: 45 mins
• Serves: 28

Ingredients

• 2 (2 1/8ounce) 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

1. Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
2. Place phyllo shells on a baking sheet.
3. Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
4. Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
5. Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
6. Sprinkle olive mixture evenly over tops of baked custard.
7. Serve immediately.