Description
Savory, flaky tartlets filled with creamy feta and topped with sweet, juicy pomegranate seeds.
Ingredients
Scale
For the Crust:
- 1 package (12 count) mini phyllo tart shells
- 4 oz feta cheese, crumbled
- 2 tbsp Greek yogurt
- 1 tbsp fresh mint, finely chopped
- 1/4 cup pomegranate seeds
- 1 tbsp honey
- 1 tsp lemon zest
- Black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Arrange phyllo tart shells on a baking sheet.
- In a bowl, mix feta, Greek yogurt, mint, lemon zest, and black pepper until well combined.
- Spoon the feta mixture evenly into the tart shells.
- Bake for 10-12 minutes, until the edges are golden and filling is warmed through.
- Remove from oven, drizzle with honey, and top with pomegranate seeds before serving.
Notes
You can customize the seasonings to taste.