30 1-3/4″ mini phyllo shells
1 4-oz. package crumbled feta
1 3-oz. package cream cheese, softened
2 t lemon juice
1 t flour
1/3 C pitted kalamata olives, sliced
1/2 t dried oregano
1/4 t balsamic vinegar
1 garlic clove, minced
dash ground red pepper
Preheat over to 325° F. Place phyllo shells on a large baking sheet.
Prepare custard: in a large mixing bowl, combine feta, cream cheese, egg, lemon juice and flour. Beat with an electric mixer until nearly smooth. Spoon mixture into phyllo cups, about 2 teaspoons per shell. Bake 15-17 minutes.
Combine olives, oregano, olive oil, balsamic vinegar, garlic and red pepper. Sprinkle mixture evenly over cooked phyllo cups.