Feta Custard In Phyllo Cups

• 2 (2 1/8 ounce) packages miniature phyllo cups
• 4 ounces crumbled feta cheese
• 3 ounces cream cheese, softened
• 1 egg
• 2 teaspoons lemon juice
• 1 teaspoon all-purpose flour
• 1/3 cup pitted kalamata olive, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon olive oil
• 1/4 teaspoon balsamic vinegar
• 1 garlic clove, minced
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground cayenne pepper

1. Preheat oven to 325u0b0F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
2. Place phyllo shells on a baking sheet.
3. Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
4. Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
5. Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
6. Sprinkle olive mixture evenly over tops of baked custard.
7. Serve immediately.

phyllo cups, feta cheese, cream cheese, egg, lemon juice, flour, olive, oregano, olive oil, balsamic vinegar, garlic, ground cumin, ground cayenne pepper

Taken from www.food.com/recipe/feta-custard-in-phyllo-cups-110259 (may not work)