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Kalamata Feta Phyllo Shells

Total Time: 40 MIN Makes: 15 appetizers
Prep Time: 40 MIN Cook Time: 0 MIN

Whether you’re headed to a backyard hangout or a more sophisticated get-together, these little apps travel well and fit a wide range of menus.

  • ⅓ cup red bell pepper, finely diced
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons kalamata olives, coarsely chopped
  • 3 tablespoons crumbled feta cheese
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • ¼ teaspoon oregano
  • ⅛ teaspoon red chili flakes
  • Salt and pepper, to taste
  • 1 package (15 count) Athens® Phyllo Shells


In a small bowl, combine red bell pepper, parsley, olives and feta cheese. Drizzle with oil, lemon juice, oregano, red chili flakes, salt and pepper. Mix lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each phyllo shell. Serve.


Serving size: 1 shell (16g), Amount per serving: Calories 45, Total Fat – 3g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 115 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g Sugars – 0g, Protein – 1g, Vitamin D –0%, Potassium – 0%, Calcium 2%, Iron 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. A toaster oven makes this quick & easy.