| 6 | 25 | 48 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 5 min | 30 |
| 30 shell(s) | Phyllo pastry shells, mini (2 boxes, defrosted) |
| 1 cup | Hummus |
| 1/2 cup | Cucumber (English, diced) |
| 1 pepper(s) | Roasted red peppers, canned (chopped or roast your own at home; 2 halves, diced) |
| 1/3 cup, crumbled | Feta cheese |
| 2 tbsp | Parsley, fresh (minced flat-leaf) |
1. Preheat oven to 375oF (190oC) and bake frozen mini phyllo shells on a parchment-lined baking sheet until browned and crisp, for 5 minutes.
2. Fill each shell with about 1 tsp of hummus.
3. Divide the cucumber, roasted red pepper, feta cheese, and parsley evenly between the phyllo shells.
4. Serve and enjoy!
| Grain | 0.2 |
| Vegetables | 0.1 |
