Greek Veggie Tartlets Recipe

Ingredients

3 packages (1.9 ounces each) frozen miniature phyllo tart shells3/4 cup finely chopped seeded peeled cucumber3/4 cup finely chopped red onion3/4 cup finely chopped seeded plum tomatoes3/4 cup finely chopped pitted Greek olives1/2 cup Greek vinaigrette3/4 cup crumbled feta cheese

Preparation

Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely.

Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.