Mini Feta and Artichoke Tarts
1 box frozen mini phyllo shells 2 large eggs #189; cup crumbled feta cheese1 jar (61/2 ounces) marinated artichoke hearts, drained and choppedHeat the oven to 350 degrees. Place the (still frozen) shells on an ungreased baking sheet. Place the eggs, cheese and artichoke hearts in a medium mixing bowl. Whisk well to blend. Spoon the egg mixture into the shells. Place in the preheated oven, and bake, uncovered, for 20 minutes. Remove and serve.Makes 15 mini tarts.@Recipe nutrition:Nutrition values per tart: 47.5 calories (62 percent from fat), 3 g fat (1 g saturated), 3 g carbohydrates, trace amount fiber, 2 g protein, 33 mg cholesterol, 117 mg sodium.
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