Feta Custard in Phyllo Cups |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 28 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
2. Place phyllo shells on a baking sheet.
3. Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
4. Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
5. Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
6. Sprinkle olive mixture evenly over tops of baked custard.
7. Serve immediately.
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