Ingredients:
2 boxes Athens Mini Fillo Shells (30 total)
8 ounces reduced fat cream cheese
1/2 cup plain non-fat Greek yogurt
1/2 cup prepared pesto (I recommend DeLallo)
1/2 cup diced olive-oil packed sun dried tomatoes, patted dry
1/2 cup freshly grated parmesan cheese
Chopped fresh basil or parsley, for garnish
Directions: