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Oxmoor House Photo by: Oxmoor House

Greek Olive Cups

These tasty cups can be made ahead and frozen. Fill the cups in their trays, then place the trays in heavy-duty plastic zipping bags and freeze them up to one month. When ready to bake, remove the cups from their trays and place them on an ungreased baking sheet. Let the cups stand 10 minutes before baking. Bake as directed in the recipe.

Gooseberry Patch DECEMBER 2008

  • Yield: 30 appetizers

Ingredients

  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup pimento-stuffed olives or other green olives, chopped
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/3 cup pecans, chopped and toasted
  • 1/3 cup pine nuts, toasted
  • 2 1/2 tablespoons mayonnaise
  • 2 (2.1-oz.) pkgs. frozen mini phyllo shells

Preparation

Combine one cup cheese and next 5 ingredients in a medium bowl. Remove phyllo shells from packages, leaving them in trays.

Spoon one heaping teaspoon of olive mixture into each phyllo shell; sprinkle evenly with the remaining 1/2 cup cheese. Remove from trays and place cups on an ungreased baking sheet.

Bake at 375° for 12 to 15 minutes or until thoroughly heated. Serve immediately.

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Greek Olive Cups recipe

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