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.
Provided by flower7
Categories Cheese
Time 45m
Yield 28 serving(s)
Number Of Ingredients 13
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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