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Crispy Tomato and Feta Phyllo Tartlets

 


30 mini phyllo shells
5 medium plum tomatoes
½ cup crumbled feta cheese
¼ cup shallots, minced
1 Tablespoon fresh dill weed, chopped (plus extra for garnish)
2 teaspoons extra virgin olive oil
½ teaspoon red wine vinegar
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Preheat oven to 350° F.

Place phyllo shells on a baking sheet and bake until lightly crisp, about 5 to 6 minutes; cool to room temperature.

Meanwhile, halve tomatoes lengthwise and use a spoon to scoop out and discard pulp and seeds; dice tomatoes and place in a medium bowl. Add remaining ingredients to bowl; toss to mix and coat. Fill each shell with about 1 Tablespoon tomato mixture; garnish with additional dill.

Makes 30 tartlets.


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