Sun-Dried Tomato Pesto Bites in Phyllo Shells

Ingredients

• mini phyllo shells

• pesto

• light cream cheese + Greek yogurt

• Parmesan

• sun-dried tomatoes

• fresh herbs

Method

Remove the phyllo shells from their box.

Beat the cream cheese and Greek yogurt together until smooth.

Stir in the pesto.

Fold in some sun-dried tomatoes and Parmesan.

Pipe the filling into each phyllo shell, and top with additional sun-dried tomatoes and herbs.

To store

Sun-Dried Tomato Pesto Bites in Phyllo Shells are best eaten within a few hours of assembling.

They may be stored in the fridge for up to two days, however, the phyllo shells will lose their crispness.

Recipe by Erin Clarke