| | Directions | | With an electric mixer combine feta cheese, cream cheese, egg, lemon juice and flour, beat until almost smooth. Fill cups with mixture. Arrange cups on a cookie sheet and bake in a preheated 325° oven for 15-18 minutes. In the meantime, mix chopped olives, oregano, garlic, lemon juice and olive oil. Spoon a little of the mixture on each cup, sprinkle with chopped parsley. |
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| Ingredients | | - |  | 2 packages mini phyllo cups |
| - | | 4 ounces crumbled feta cheese |
| - | | 1 package cream cheese, softened (3 oz pkg) |
| - | | 1 egg |
| - | | 1 tablespoon Lemon Juice |
| - | | 1 tablespoon flour |
| - | | 1 cup pitted Kalamata olives, chopped |
| - | | 1/2 teaspoon dried oregano |
| - | | 1 tablespoon extra virgin olive oil |
| - | | 1 teaspoon lemon juice |
| - | | 1 clove garlic, crushed |
| - | | 1/2 cup chopped parsley |
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