Crumbled Feta Salad Tarts

• 30 small frozen pastry tart shells (Phyllo)
• 12 cup plain yogurt
• 14 cup sour cream
• 12 teaspoon lemon pepper
• 14 teaspoon dried oregano leaves
• 12 teaspoon garlic powder
• 1 tablespoon lemon juice
• 4 ounces feta cheese, crumbled
• 12 cup seedless cucumber, diced
• 14 cup red onion, diced
• 12 cup seeded tomatoes, diced
• 14 cup sliced ripe olives

1. Thaw Phyllo tart shells according to instructions.
2. In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well.
3. Stir in Feta.
4. Add cucumber, red onion, tomato and olives; toss well.
5. Allow mixture to marinate 1/2 hour before serving.
6. To serve, fill Phyllo tart shells with salad mixture.

yogurt, sour cream, lemon pepper, oregano, garlic, lemon juice, feta cheese, cucumber, red onion, tomatoes, olives

Taken from www.food.com/recipe/crumbled-feta-salad-tarts-310635 (may not work)