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Ingredients
- 30 mini phyllo shells
- 5 medium plum or roma tomatoes
- 1/2 c. crumbled feta cheese
- 1/4 c. shallot, minced
- 3/4 t. dry dill weed
- 2 t. extra virgin olive oil
- 1/2 t. red wine vinegar
- 1/4 t. salt
- 1/8 t. black pepper
Details
Servings 30
Cooking time 20mins
Preparation
Step 1
Preheat oven to 350 degrees. Place phyllo shells on a baking sheet and bake until lightly crisp, about 4 minutes. Cool to room temperature.
Meanwhile, halve tomatoes lengthwise and use a teaspoon to scoop out and discard pulp and seeds. Small dice tomatoes and place in a medium bowl. Add remaining ingredients to bowl. Toss to mix and coat. Fill each shell with about 1 tablespoon tomato mixture.
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