Description
Tomatoes, feta and oregano are served on flaky phyllo “crostini” with this easy appetizer recipe.
Ingredients
- 6 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup olive oil
- 1 teaspoon garlic salt
- 1 cup fresh tomatoes, seeded and finely chopped
- 1 cup feta cheese, crumbled
- 3 tablespoons fresh oregano leaves, chopped (or 1/2 tablespoon dried oregano)
- freshly cracked black pepper (as needed)
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F. Line a baking tray with parchment paper.
Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Layer 6 phyllo sheets, lightly brushing each with olive oil and sprinkling every third sheet very lightly with garlic salt. Cut phyllo stack lengthwise into three 3″ strips. Then cut each strip crosswise every 2″ ending up with twenty one rectangles each approximately 2″ x 3″.
Place rectangles on parchment lined baking tray approximately 1/4″ apart. Do this in batches rather than crowding them. Place a second same size baking tray directly on top of phyllo in order to keep phyllo from curling in the oven. Bake for 10 to 12 minutes or until golden brown. Cool for 5 minutes or until room temperature.
Top each with tomatoes, feta and a sprinkle of oregano. Drizzle with a little olive oil and a pinch of black pepper and serve immediately.
Nutrition
Serving size: 24g, Amount per serving: Calories 60, Total Fat – 4.5g, Saturated fat – 1g, Trans Fat – 0g, Cholesterol –5mg, Sodium – 210 mg, Total Carbohydrates – 4g Dietary Fiber – 0g, Sugars – 0g, Protein – 1g, Vitamin D – 0%, Calcium – 2%, Iron 0%, Potassium – 0%
