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Sunday, May 3, 2015

Feta Custard In Phyllo Cups

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

  • Servings: 28
  • 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

Recipe

  • 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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