Turn a tomato-cucumber salad into an appetizer by filling mini phyllo shells with the salad mixture and topping with crumbled feta cheese. Fill the tiny shells just before serving.
Preheat oven to 350°. Finely chop 1/2 cup Cherry Tomato-Cucumber Salad.
Divide feta cheese among pastry shells. Place on a baking sheet.
Bake shells at 350° for 10 minutes or until feta is melted. Spoon 1 heaping teaspoonful finely chopped salad mixture into each pastry shell. Garnish, if desired. Serve immediately.
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