Artichoke-feta Tarts

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Connie Hopkins


I added the garlic and onion to this recipe as a matter of personal preference. I used dried/instant that comes in the spice section of the store, you can obviously use fresh if you like. After I baked these, I kept them on my electric serving tray, on low heat, to keep them warm and crisp.


★★★★★ 1 vote

10 Min
20 Min


  • 15
    frozen mini phyllo pastry shells
  • 2 large
  • 1/2 c
    feta cheese, crumbled
  • 6 1/2 oz
    marinated artichoke hearts, drained & chopped
  • ·
    minced onions, amount is dependent on your personal preference
  • ·
    minced garlic, amount is dependent on your personal preference



  1. Preheat oven to 350 degrees. Place frozen shells onto cookie sheet. Combine eggs, feta cheese, artichokes, garlic & onion in a mixing bowl, whisking well to blend. Spoon into shells and bake 20 minutes uncovered. Remove and serve.

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