Lunch: Greek Olive Cups Recipe | Myrecipes

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

This recipe includes superfoods such as:

Nuts

Health benefits of Greek Olive Cups Recipe | Myrecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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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