Greek Olive Cups Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 bakin
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
Instructions
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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