Crispy tomato and feta phyllo tartlets
Mini phyllo shell(s)
Crumbled feta cheese
¼ cup(s), minced
1 Tbsp, chopped (plus extra for garnish)
2 tsp, extra virgin
- Preheat oven to 350ºF.
- 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 teaspoon 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 dill. Yields 1 per serving.