Ingredients:
2 (2 1/8 ounce) packages miniature phyllo cups
4 ounces crumbled feta cheese
3 ounces cream cheese, softened
1 eggs
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 garlic cloves, minced
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
Directions:
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.
Servings: 28
Time preparation: 30 min.
Time total: 45 min.