Garden Tomatoes Feta Oregano In Phyllo Cups Recipe 465

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TOMATO FETA PHYLLO TART



Tomato Feta Phyllo Tart image

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer.

Provided by MacChef

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup part-skim mozzarella cheese, shredded
1 (5 ounce) container reduced-fat feta cheese, crumbled
1/3 cup parmesan cheese, grated
2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1/2 teaspoon ground black pepper
15 sheets phyllo dough, frozen and thawed
olive oil flavored cooking spray
2 -3 tomatoes, sliced
2 green onions, thinly sliced
1/4 fresh basil, torn

Steps:

  • Combine first 6 ingredients in a bowl.
  • On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
  • Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
  • Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
  • Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!

Nutrition Facts : Calories 272.4, Fat 10.6, SaturatedFat 5.5, Cholesterol 29.1, Sodium 551.2, Carbohydrate 28.6, Fiber 1.7, Sugar 1.8, Protein 15.2

GARDEN TOMATOES, FETA, OREGANO IN PHYLLO CUPS RECIPE - (4.6/5)



Garden Tomatoes, Feta, Oregano in Phyllo Cups Recipe - (4.6/5) image

Provided by á-73576

Number Of Ingredients 9

2 .9 ounce (54 grams) packages Athens brand Mini Fillo Shells
2-3 fresh medium sized garden tomatoes, squeezed of seeds, chopped fine
8 ounce feta cheese, cubed then diced into small pieces
1 branch fresh oregano around 6 inches long, leaves removed from stem, chopped
1-2 tablespoons extra virgin olive oil, approximately, for the feta and 1-2 tablespoons, approximately, for the chopped tomatoes
1 teaspoon balsamic vinegar, or a bit more if preferred mixed with chopped tomatoes
2 pinches kosher salt each for the cubed feta and the tomatoes, more if preferred
2 pinches cracked black pepper each for the feta and the tomatoes, more if preferred
fresh chives, a handful, approximately, clipped into small pieces for topping filled phyllo cup

Steps:

  • Preheat oven to 350 degrees. On a cookie sheet, bake the Athens brand Mini Fillo Shells according to package directions. Mix olive oil, kosher salt and cracked pepper into separate bowls between diced feta and tomatoes, check seasoning of each and adjust to taste. Stir the balsamic olive oil into the tomatoes. Pour the tomato mixture into the seasoned feta cheese then sprinkle in the chopped oregano. Spoon the tomato feta mixture into the mini fillo shells. Top each filled cup with snipped fresh chives.

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