
Preheat oven to 350 degrees Place 15 fillo shells on a lightly greased baking sheet Fill each shell with one cube of brie. Bake 5-8 minutes, until brie is melted and the shell is golden brown. Remove from oven and …

Clean and chop the chicken tender pieces into 1/8 to 1/4 inch pieces. Dice the roma tomatoes and the sundried tomatoes separately. In a medium size pot (4 qt.) heat about 2 tbs of the sundried tomatoe oil marinade, add …

Place asparagus in a shallow dish. Stir vinegar and olive oil together in a small bowl. Brush over asparagus. Heat a gas grill to medium-high heat. Place fillo shells upside-down on edge of grill grates. Cover and grill for about …

Combine corn and tomatoes. Add pesto. Spoon mixture into shells. Top with crumbled feta. Serve chilled.

Mix together in a bowl the tomatoes, feta cheese, chick peas and Lite Italian dressing. Spoon mixture into crisp Fillo shells that have been toasted in the oven at 350 degrees for 5-10 minutes. Refrigerate or serve. Your guests will …

Preheat oven to 350ºF. Place 36 of the shells on a large baking sheet. Crumble remaining 9 shells into a small bowl; combine with 1/4 cup of the cheddar cheese. Mash beans in a medium bowl. Add remaining 1 cup …

In a small bowl combine the beets, goat cheese and arugula; mix lightly with the vinegar. Divide among the Fillo Shells and serve immediately.

Preheat oven to 350 degrees F. Bake shells per package instructions: Remove Fillo shells from outer carton & inner tray. Place shells on baking sheet. Bake 3 to 5 minutes. Allow shells to cool before filling. Mix dressing and mayonnaise …

Preheat oven to 350 degrees. Mix the feta, mayo, and 1/2 C. Romano cheese in a bowl. Spoon into Fillo cups. Top with a quartered artichoke heart and sprinkle with remainder of Romano cheese. Bake for 25 minutes.

In a small bowl, beat cream cheese and horseradish until smooth. Stir in shrimp and peppers. Spoon 2-3 teaspoonfuls into each tart shell and place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to …