Ingredients:

15 Athens mini fillo shells
¾ cup lettuce, shredded
½ cup blueberries
2 tablespoons sesame-ginger vinaigrette
2 tablespoons Bleu cheese crumbles

Instructions:

Bake fillo shells for 3 minutes at 350 degrees. Place lettuce in shells and top with blueberries. Lightly drizzle with vinaigrette and garnish with Bleu cheese.

I used sesame-ginger vinaigrette but any light dressing will work. These are great little summer appetizers and are perfect for picnics or outdoor barbeques.