GREEK VEGGIE TARTLETS

Greek Veggie Tartlets image

The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!-Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Time 25m

Yield 45 tartlets.

Number Of Ingredients 7

Ingredients

3 packages (1.9 ounces each) frozen miniature phyllo tart shells
3/4 cup finely chopped seeded peeled cucumber
3/4 cup finely chopped red onion
3/4 cup finely chopped seeded plum tomatoes
3/4 cup finely chopped pitted Greek olives
1/2 cup Greek vinaigrette
3/4 cup crumbled feta cheese

Steps:

Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely., Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.

Nutrition Facts : Calories 43 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 93mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.