These scrumptious little feta cheese appetizer tarts are sure to be a hit.

Crumbled Feta Salad Tarts

30 small frozen fillo pastry tart shells
1/2 cup plain yogurt
1/4 cup sour cream
1/2 teaspoon lemon pepper
1/4 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1 tablespoon lemon juice
4 ounces Wisconsin Feta cheese, crumbled
1/2 cup seedless cucumber, diced
1/4 cup red onion, diced
1/2 cup seeded tomato, diced
1/4 cup sliced ripe olives

1. Thaw fillo tart shells according to instructions.
2. In a medium bowl, combine yogurt, sour cream, lemon pepper, oregano, garlic powder and lemon juice; mix well. Stir in feta. Add cucumber, red onion, tomato and olives; toss well. Allow mixture to marinate 1/2 hour before serving.
3. To serve, fill fillo tart shells with salad mixture.

Makes 30 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.