Sun Dried Tomato Pesto Bites

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

  1. Remove 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.)
  2. In 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.
  3. Pipe 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.

Original Recipes visit: Sun Dried Tomato Pesto Bites @

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