Feta Custard in Phyllo Cups

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Kristen Parker

ingredients

• 30 - 1 3/4 inch baked miniature phyllo shells
• 1 four ounce package crumbled feta cheese
• 1 three ounce package cream cheese, softened
• 1 egg
• 2 teaspoon lemon juice
• 1 teaspoon all-purpose flour
• 1/3 cup pitted kalamata olives, chopped
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon olive oil
• 1/4 teaspoon balsamic vinegar
• 1 clove garlic, minced
• Dash ground cumin
• Dash ground red pepper
• Snipped fresh parsley or snipped fresh oregano

Source: Kristen Parker

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