Lunch: Greek Veggie Tartlets Recipe
Ingredients
3/4 cup each finely chopped red onion, seeded peeled cucumber and seeded tomatoes
3/4 cup Greek olives, finely chopped
1/2 cup Greek vinaigrette
3 packages (1.9 ounces each) frozen miniature phyllo tart shells
3/4 cup crumbled feta cheese
Instructions
In a large bowl, combine the vegetables, olives and vinaigrette. Spoon into tart shells, about 1 tablespoon in each. Sprinkle with cheese.
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Nutrition Facts
Serving Size: 45
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
