Salt and spice makes these black olive and harissa appetizers perfect when nestled in a flaky phyllo shell.
1 cup Kalamata or black olives, pitted, coarsely chopped
2 1/2 tablespoons harissa sauce, such as Mina Harissa Moroccan Red Pepper Sauce (mild or spicy)
1 1/2 tablespoons lemon juice
1 tablespoon parsley, chopped
2 packages (15 count, each) Athens® Phyllo Shells
In a small bowl, combine olives, harissa sauce, lemon juice and parsley. Allow to marinate in refrigerator for at least 1/2 hour. Spoon mixture into phyllo shells and serve.
Serving size: 1 shell (19g), Amount per serving: Calories 59, Total Fat – 3.5g, Saturated Fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 180 mg, Total Carbohydrate – 4g, Dietary Fiber – 0g, Total Sugars – 0g, Protein – 1g, Vitamin D – 0%, Calcium – 0%, Iron 0%, Potassium – 0%
-For added crispness, preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.
-Use a slotted spoon or fork to fill shells, draining off excess liquid which allows phyllo shells to stay crispy longer.