1 pkg. (12 oz.) frozen spinach souffle', thawed
3 oz. crumbled feta cheese
1/2 tsp pepper
2 pkgs. (2.1 oz. each) frozen mini phyllo shells (such as Athens)
sliced natural almonds
Preheat oven to 350 degrees F. Combine the spinach souffle', feta cheese and pepper. Place shells on a baking sheet. Put about 1 tbs. of the spinach mixture into each shell. Bake 18 to 20 minutes or until set. Garnish with sliced almonds. Makes 30 tartlets, 1 point each.
5 plum tomatoes
20 oil cured black olives, pitted and chopped
1 tsp. olive oil
3 garlic cloves, finely minced or crushed
1 tsp. dried oregano
10 sheets phyllo
3 oz. crumbled feta cheese
non-stick cooking spray
1/4 cup chopped fresh basil (optional)
Thinly slice the tomatoes and place the slices on several layers of paper towels; cover with more towels and blot gently. Let stand for about 10 minutes to absorb excess water from tomatoes.
Combine the chopped olives, oil, garlic and oregano in a small bowl.
Preheat oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Lay one sheet of phyllo across the baking sheet. Spray lightly with non-stick cooking spray. Repeat with the remaining sheets of phyllo, spraying each sheet lightly with the cooking spray. Roll the edges of the phyllo in to make a rimmed edge.
Arrange the tomatoes across the top layer of phyllo. Sprinkle the olive mixture on top of the tomatoes, spreading the mixture evenly with a fork. Top with the crumbled feta cheese. Bake until the edges are golden-brown, about 20-25 minutes. Remove from oven and sprinkle with chopped basil if desired.
Cut the tart into 12 pieces, then cut each square diagonally into 2 triangles. Makes 12 servings.
A serving of 2 triangles is 1.5 points.