Garden Tomatoes Feta Oregano In Phyllo Cups Recipe 465

TOMATO & FETA PHYLLO TART

Steps:

• Preheat the oven to 400 °F, 200 °C.
• Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
• Assemble the tart:
• Line a half sheet pan with parchment paper.
• Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
• Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
• Top with the bell peppers.
• Combine the olive oil with some salt and mix together. Brush the peppers with the oil.
• Top with tomato slices and brush them with the oil.
• Sprinkle some dried oregano over the tomatoes.
• Fold the sides of the phyllo over to create a border.
• Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
• Bake on the center rack of the oven for 45-50 minutes or until golden.
• Set aside to cool for 10 minutes and serve.

GARDEN TOMATOES, FETA, OREGANO IN PHYLLO CUPS RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees. On a cookie sheet, bake the Athens brand Mini Fillo Shells according to package directions. Mix olive oil, kosher salt and cracked pepper into separate bowls between diced feta and tomatoes, check seasoning of each and adjust to taste. Stir the balsamic olive oil into the tomatoes. Pour the tomato mixture into the seasoned feta cheese then sprinkle in the chopped oregano. Spoon the tomato feta mixture into the mini fillo shells. Top each filled cup with snipped fresh chives.

OREGANO, FETA AND TOMATO SALAD

Steps:

• Remove the core from the tomatoes and slice each tomato in thick wedges. Arrange the tomatoes in a circle on a large plate. Cut the feta in thick slices and place it in the center of the plate. Drizzle the olive oil and vinegar over the tomatoes and feta. Crush the oregano between the palms of your hands over the salad and sprinkle with the salt and pepper. Arrange the arugula on the plate around the outside of the tomatoes and serve at room temperature.

TOMATO-ONION PHYLLO PIZZA

Steps:

• Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

FETA CUSTARD IN PHYLLO CUPS

Steps:

• Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
• Place phyllo shells on a baking sheet.
• Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
• Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
• Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
• Sprinkle olive mixture evenly over tops of baked custard.
• Serve immediately.

TOMATO FETA PHYLLO TART

Steps:

• Combine first 6 ingredients in a bowl.
• On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture.
• Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture.
• Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes.
• Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!