Feta Custard in Phyllo Cups

Prep:  30 min.          Bake: 15 min.        Makes: 30 appetizers

Ingredients:

• 30  1 3/4 inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade mini-phyllo shells
• 1   4 oz. pkg. crumbled feta cheese
• 1   3 oz. pkg. cream cheese, softened
• 1 egg
• 2 tsp. lemon juice
• 1 tsp. all-purpose flour
• 1/3 cup pitted kalamata olives, chopped
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. olive oil
• 1/4 tsp. balsamic vinegar
• 1 clove garlic, minced
• dash ground cumin
• dash ground red pepper
• snipped fresh parsley or snipped fresh oregano

Directions:

1. Preheat oven to 325* F.  Place phyllo shells on a large baking sheet.  For custard filling, in  a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour.  Beat with an electric mixer on medium speed until nearly smooth.  Spoon mixture evenly into phyllo cups, using a scant 2 tsp. of mixture for each cup.  Bake for 15 minutes to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl, stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper.  Sprinkle olive topping evenly over tops of baked custard.  Sprinkle each with snipped parsley or oregano.  Serve immediately.  Makes 30 appetizers.