Feta Custard in Phyllo Cups
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 28
- 1 garlic clove minced
- 1 egg
- 1/2 teaspoon dried oregano
- 1 teaspoon all-purpose flour
- 3 ounces cream cheese softened
- 2 teaspoons lemon juice
- 4 ounces crumbled feta cheese
- 1/8 teaspoon ground cumin
- 1/2 teaspoon olive oil
- 1/8 teaspoon ground cayenne pepper
- 2 packages miniature phyllo cups
- 1/3 cup pitted kalamata olive chopped
- 1/4 teaspoon balsamic vinegar
- Carbohydrate 0.437471687142956 g
- Cholesterol 6.9456331595 mg
- Fat 1.92862772633762 g
- Fiber 0.0162162315450171 g
- Protein 0.777112312932939 g
- Saturated Fat 1.1951707698425 g
- Serving Size 1 1 serving(s) (8g)
- Sodium 56.1806883010764 mg
- Sugar 0.421255455597938 g
- Trans Fat 0.195769621302545 g
- Calories 22 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 325degreesF Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth." }, { "@type": "HowToStep", "text": "Place phyllo shells on a baking sheet." }, { "@type": "HowToStep", "text": "Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell." }, { "@type": "HowToStep", "text": "Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!)." }, { "@type": "HowToStep", "text": "Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne." }, { "@type": "HowToStep", "text": "Sprinkle olive mixture evenly over tops of baked custard." }, { "@type": "HowToStep", "text": "Serve immediately." } ]
