Ingredients:
30 small, frozen phyllo pastry tart shells.
½ cup Odyssey® Plain Greek Yogurt
¼ cup Odyssey® Greek Sour Cream
½ tsp lemon pepper
¼ tsp dried oregano leaves
½ tsp garlic powder
1 tbsp lemon juice
4 oz Odyssey® Feta Cheese, crumbled
½ cup seedless cucumber, diced
¼ cup red onion, diced
½ cup seeded tomato, diced
¼ cup sliced ripe olives
Directions:
1
Thaw phyllo tart shells according to instructions.
In medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder, and lemon juice; mix well.
Stir in feta cheese.
2
Add cucumber, red onion, tomato, and olives; toss well.
Allow mixture to marinate 1/2 hour before serving.
To serve, fill phyllo shells with salad mixture.
Compliments of the WMMB.
AuthoradminYields15 ServingsPrep Time30 minsCook Time10 minsTotal Time40 minsCategoryAppetizer, Feta, Greek Yogurt, Sour CreamAuthoradminCategoryAppetizer, Feta, Greek Yogurt, Sour CreamDifficultyIntermediate
Ingredients
Ingredients:
30 small, frozen phyllo pastry tart shells.
½ cup Odyssey® Plain Greek Yogurt
¼ cup Odyssey® Greek Sour Cream
½ tsp lemon pepper
¼ tsp dried oregano leaves
½ tsp garlic powder
1 tbsp lemon juice
4 oz Odyssey® Feta Cheese, crumbled
½ cup seedless cucumber, diced
¼ cup red onion, diced
½ cup seeded tomato, diced
¼ cup sliced ripe olives
Directions
Directions:
1
Thaw phyllo tart shells according to instructions.
In medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder, and lemon juice; mix well.
Stir in feta cheese.
2
Add cucumber, red onion, tomato, and olives; toss well.
Allow mixture to marinate 1/2 hour before serving.
To serve, fill phyllo shells with salad mixture.
Compliments of the WMMB.
17June
2019
2019
