Sun Dried Tomato Pesto Bites

• Vegetarian

• Produce

  • 1 Basil or parsley, fresh
  • 1/2 cup Olive-oil packed sun dried tomatoes

• Condiments

  • 1/2 cup Pesto, prepared

• Pasta & Grains

  • 2 boxes Athens mini fillo shells

• Dairy

  • 8 oz Cream cheese, reduced fat
  • 1/2 cup Greek yogurt, plain non fat
  • 1/2 cup Parmesan cheese

Found on wellplated.com

Description

Ingredients

• 2 boxes Athens Mini Fillo Shells (30 total)
• 8 ounces reduced fat cream cheese
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup prepared pesto (I recommend DeLallo)
• 1/2 cup diced olive-oil packed sun dried tomatoes, patted dry
• 1/2 cup freshly grated parmesan cheese
• Chopped fresh basil or parsley, for garnish

Directions

• Remove the Athens Mini Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.) In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined, then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended. Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.