You say phyllo, I say fillo

Filled with two of my favorite ingredients: feta cheese and kalamata olives

If I were stranded on the proverbial desert island and could only have one food, I’d jump right on the feta cheese. Then I’d slowly realize the mistake in that choice — what with that salty thing it has going on. Wouldn’t pair well with the sea water, I suppose. Yet it makes everything so much tastier than it would otherwise be. Like these delish little tarts that I baked up for bookclub. (Easy peasy, might I add.) I nabbed one, of course, and the salty yumminess of the feta just tickled my tongue.

I discovered, while typing up a recipe to share the other day, that I’m not much good at it. Luckily, this one has a linky-poo. So if you need/want to whip up an easy appetizer, go for it. (A note: prep says 30 minutes. Ha! That’s if you make your very own phyllo cups. And I most certainly did not do that.)