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

Greek Veggie Tartlets

(1.9 ounces each) frozen miniature phyllo tart shells

finely chopped seeded peeled cucumber

red onion

plum tomatoes

Greek olives

Greek vinaigrette

feta cheese

Phyllo cups are best, but in an emergency try Tostito's scoops (Frito-Lay).   Good recipe!

Filling can be made ahead of time,and actually is better - gives it time to marinate the veggies. Drain before filling the tarts.  I used Farmboy's Greek Salad Dressing - excellent.

These little cups are perfect for any gathering. Put the filling together ahead of time and fill the cups right before the party. they disappeared so fast at my son's birthday i never even got one and I doubled the recipe!

greek veggie tartlets

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 45

Cost: $0.53 /serving

Author : Taste of Home

Ingredients

Instructions

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