Mini Filo Cups With Caponata And Feta

• 3 sheets (14 by 18 in.) frozen filo dough, thawed
• 3 tablespoons unsalted butter, melted
• 1/2 of a 7.5 oz. jar caponata*
• 2 tablespoons crumbled feta cheese
• 1 tablespoon toasted pine nuts
• 1 tablespoon chopped flat-leaf parsley

1. Preheat oven to 350u0b0. Lay one sheet filo dough on a work surface and brush generously with melted butter. Lay another sheet on top, brush with butter, and repeat with remaining sheets.
2. Using a pizza cutter or very sharp knife, cut dough into 12 equal rectangles. Place each in the well of a mini muffin pan, gently pressing into the bottom and sides.
3. Bake filo cups until golden brown, 8 to 9 minutes. Let cool on a cooling rack, then remove each filo cup from pan.
4. Fill filo cups evenly with caponata. Sprinkle with feta cheese, pine nuts, and parsley and serve immediately.
5. *Find caponata at Italian markets, well-stocked grocery stores, and online.

unsalted butter, feta cheese, nuts, flatleaf parsley

Taken from www.myrecipes.com/recipe/mini-filo-cups-with-caponata-and-feta (may not work)