Sun-Dried Tomato Pesto Bites in Phyllo Shells
Ingredients
• mini phyllo shells
• pesto
• light cream cheese + Greek yogurt
• Parmesan
• sun-dried tomatoes
• fresh herbs
Method
Remove the phyllo shells from their box.
Beat the cream cheese and Greek yogurt together until smooth.
Stir in the pesto.
Fold in some sun-dried tomatoes and Parmesan.
Pipe the filling into each phyllo shell, and top with additional sun-dried tomatoes and herbs.
To store
Sun-Dried Tomato Pesto Bites in Phyllo Shells are best eaten within a few hours of assembling.
They may be stored in the fridge for up to two days, however, the phyllo shells will lose their crispness.
Recipe by Erin Clarke