Feta-filled phyllo cups
4 oz, (15-shell) packages frozen, fully baked mini phyllo dough shells
Reduced-fat feta cheese
4 oz, crumbled
Fat-free cream cheese
3 Tbsp, at room temperature
Regular liquid egg substitute
15 medium, Kalamata, pitted and chopped
Fresh lemon juice
1 medium clove(s), minced
3 Tbsp, drained and chopped
1 oz, leaves, for garnish
- Preheat the oven to 350°F. Arrange the phyllo shells in one layer on a 10 x 15-inch jelly-roll pan; set aside.
- With an electric mixer at medium speed, beat the feta cheese, cream cheese, egg substitute, olives, lemon juice, garlic, flour, and cumin in a large bowl until smooth. Spoon about 2 teaspoons of the cheese mixture into each shell.
- Bake until the filling is set and the tops are golden, about 15 minutes.
- Top each tartlet with a few chopped pimientos and a parsley leaf. Serve at once while still hot. Yields 2 pices per serving.