Sun Dried Tomato Pesto Bites
Ingredients
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Chopped fresh basil — or parsley, for garnish
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1/2 cup freshly grated parmesan cheese
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1/2 cup diced olive-oil packed sun dried tomatoes — patted dry
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1/2 cup prepared pesto — I recommend DeLallo
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1/2 cup plain non-fat Greek yogurt
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8 oz. reduced fat cream cheese
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2 boxes Athens Mini Fillo Shells, — 30 total
Method
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01Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.)
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02In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined, then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
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03Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.
