FETA CUSTARD IN PHYLLO CUPS

Feta Custard in Phyllo Cups image

These savory appetizers have a custard filling and an olive topper.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

see savings 30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe)
see savings 1 4 ounce package crumbled feta cheese
see savings 1 3 ounce package cream cheese, softened
see savings 1 egg
see savings 2 teaspoons lemon juice
see savings 1 teaspoon all-purpose flour
see savings 1/3 cup pitted kalamata olives, chopped
see savings 1/2 teaspoon dried oregano, crushed
see savings 1/2 teaspoon olive oil
see savings 1/4 teaspoon balsamic vinegar
see savings 1 clove garlic, minced
see savings Dash ground cumin
see savings Dash ground red pepper
see savings Snipped fresh parsley or snipped fresh oregano

Steps:

Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.

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