Feta Salad Tarts

YIELD: 30 servings


  • 1/2 medium cucumber, peeled, seeded, and diced (about 1/2 cup)
  • 1/4 c. diced red onion
  • 1/2 c. diced tomato, seeded
  • 1 c. feta cheese, crumbled
  • 1/4 c. sliced ripe olives
  • 1 tsp. prepared mustard
  • 1 tsp. honey
  • 1/4 tsp. pepper
  • 1/4 tsp. dried oregano
  • 1 tbsp. red wine vinegar
  • 1 tbsp. fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil


Thaw the phyllo tart shells according to the package instructions.

For the salad, in a medium bowl, combine the cucumber, tomato, onion, cheese, and olives. Set aside.

For the dressing, in a small bowl, mix together the mustard, honey, pepper, oregano, and vinegar; add the oil and mix well. Pour the dressing over the salad mixture; toss well. Allow the mixture to marinate 1/2 hour before serving.

To serve, fill the phyllo shells with salad mixture and garnish with parsley sprigs.