tiny greek beef tarts
Ingredients
- 12 ounces ground beef (95% lean)
- 1/2 cup chopped onion
- 1 clove garlic, finely chopped
- 3/4 cup chopped seeded tomato
- 1/2 teaspoon dried oregano leaves, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
- 1/2 cup crumbled feta cheese
- SAUCE
- 1 container (6 ounces) plain lowfat yogurt
- 1/4 cup finely chopped seeded cucumber
- 1 clove garlic, finely chopped
- 1/8 teaspoon salt
- dash pepper
- TOPPINGS
- slivered Kalamata olives
- prepared hummus
Directions
Heat oven to 350°F. Brown ground beef with onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up beef into small crumbles. Pour off drippings, if necessary. Add tomato, oregano, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
Meanwhile combine Cucumber-Yogurt Sauce ingredients in small bowl.
Top tarts with Cucumber-Yogurt Sauce, olives and hummus, as desired.
NUTRITION INFORMATION
Nutrition information per tiny tart: 47 calories; 2 g fat (15 g saturated fat; 0 g monounsaturated fat); 10 mg cholesterol; 82 mg sodium; 3 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.5 mg iron; 2.2 mcg selenium; 0.7 mg zinc.