Let's get mezze!

Create a sunny and bright Mediterranean spread that-oh, by the way—is also good for you.

- MARIANNE WREN

Phyllo Bruschetta Cups

The key to these little phyllo cups is patience first when misting each layer with oil, then cutting them to size and again after baking. You want to wait until the last minute to fill them, lest they become soggy.

SERVES 24. HANDS-ON: 15 MINS. TOTAL: 25 MINS.

1 tbsp extra-virgin olive oil + more for misting

4 sheets of wholewheat phyllo dough, thawed and covered with a damp cloth

2 cups cherry tomatoes, quartered

1/2 cup crumbled full-fat feta cheese

12 pitted Kalamata olives, roughly chopped

2 tsp red wine vinegar

1 tsp dried oregano

3 tbsp fresh chopped chives

1. Preheat oven to 375°F. Spray a 24-cup mini muffin tin with an olive oil mister.

2. Place 1 sheet of phyllo dough on a work surface, keeping the others covered by the damp cloth, and mist with oil. Repeat layers until all sheets are used. Cut into 24 squares and press 1 square into each cup of the muffin tin.

3. Bake, rotating once, until golden brown and crispy, 7 to 9 minutes. Transfer tin to a baking rack to cool completely.

4. In a large bowl, gently toss tomatoes, feta, and olives with olive oil, vinegar, and oregano.

5. Just before serving, fill cooled cups with tomato mixture, dividing evenly. Garnish with chopped chives.

Try Athens vegan frozen phyllo dough. Thaw in the fridge overnight or leave it on the counter for an hour before using

1 bruschetta cup: Calories: 36, Total Fat: 2 g, Sat. Fat: 1 g, Carbs: 3 g, Fiber: 0 g, Sugars: 0.5 g, Protein: 1 g, Sodium: 76 mg, Cholesterol: 3 mg