FETA CUSTARD IN PHYLLO CUPS

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Feta Custard in Phyllo Cups image

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.

Provided by flower7

Categories     Cheese

Time 45m

Yield 28 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 40.3, Fat 2.6, SaturatedFat 1.4, Cholesterol 13.8, Sodium 92.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 1.4

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