Sometimes it phyllo, some time filo – it is all the same, flour, water and skill.  Count your blessings!  You can now buy these frozen. You can now skip steps 1 – 9. YEA!

Phyllo Shell Ingredients:

• 8 sheets phyllo dough
• 4-6 Tab melted butter
• Or 2 packages of frozen miniature phyllo tart shells.

Phyllo Directions:

1. Brush a sheet of phyllo with butter.
2. Place another sheet on top.
3. Brush with butter.
4. Repeat with all 4 sheets.
5. Cut into 12 pieces (3 cuts lengthwise and 4 crosswise).
6. Spray mini muffin pan with non stick spray.
7. Press each cut piece into a mini muffin tin.
8. Repeat with 4 more sheets of phyllo dough
9. Bake 350° until lightly brown.

Pesto Ingredients:

• 1 1/3 c tomatoes, seeded and chopped
• ½ c mayonnaise
• ¾ c mozzarella cheese, shredded
• ¼ c Parmesan cheese, shredded
• 4 tsp pesto
• 1/8 tsp pepper

Pesto Directions:

1. Combine tomatoes, mayonnaise, cheeses, pesto and pepper in a bowl.
2. Place a heaping teaspoon of mixture into each phyllo shell. ( I used a one oz scoop – fast and easy.)
3. Bake at 350° until slightly brown and the cheese melts, about 5 minutes.

Serves: 24 Pieces

Source: North Dakota Living, The Voice of Touchstone Energy Cooperatives, Bekki Fischer, Slope Electric Cooperative