Greek Veggie Tartlets
"The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida..."
INGREDIENTS
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3 packages (1.9 ounces each) frozen miniature phyllo tart shells
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3/4 cup finely chopped seeded peeled cucumber
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3/4 cup finely chopped red onion
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3/4 cup finely chopped seeded plum tomatoes
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3/4 cup finely chopped pitted Greek olives
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1/2 cup Greek vinaigrette
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3/4 cup crumbled feta cheese
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