• Prep Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 45

Greek Veggie Tartlets

  • Recipe Submitted by on

 Ingredients List

  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 3/4 cup finely chopped seeded peeled cucumber
  • 3/4 cup finely chopped red onion
  • 3/4 cup finely chopped seeded plum tomatoes
  • 3/4 cup finely chopped pitted Greek olives
  • 1/2 cup Greek vinaigrette
  • 3/4 cup crumbled feta cheese

 Directions

Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely.
Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.

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