Tomatoes, feta and oregano are served in flaky phyllo shells with this easy appetizer recipe.
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1 teaspoon garlic salt
- 2 cups fresh tomatoes, seeded and finely chopped
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh oregano leaves (or 1 tablespoon dried oregano)
Lightly coat 3” tart pans with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch squares from phyllo stack. Place cut square shape in the pan. Carefully push phyllo into pan, leaving the points sticking up.
Sprinkle with a pinch of garlic salt. Repeat process 4 times to make 16 shells.
Bake empty phyllo shells in preheated 3501/4F oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove phyllo shells from pans.
Spoon about 2 tablespoons of chopped tomatoes into each shell. Top with 1 tablespoon of feta cheese. Sprinkle with oregano. Serve immediately.