Chicken and Feta Tartlets

Chicken and Feta Tartlets

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 25 mins 
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time: 25 mins 

Chicken and Feta Tartlets

  • Prep : 15 mins
  • Cooking : 25 mins
  • Serves : 60

Ingredients

Serves 60
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup white wine
  • 1 tablespoon lemon juice
  • 4 scallions, chopped
  • 3 ounces feta cheese
  • 3 ounces Panera Bread Reduced-Fat Plain Cream Cheese
  • 2 teaspoons chopped fresh tarragon, or 1 teaspoon dried
  • 4 boxes (2.1 ounces each) mini phyllo shells, thawed
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound ground chicken
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/3 cup white wine
  • 1 tablespoon lemon juice
  • 4 scallions, chopped
  • 3 ounces feta cheese
  • 3 ounces Panera Bread Reduced-Fat Plain Cream Cheese
  • 2 teaspoons chopped fresh tarragon, or 1 teaspoon dried
  • 4 boxes (2.1 ounces each) mini phyllo shells, thawed
  • 2 tablespoons sesame seeds

Directions

Step 1.

Heat oil in a large skillet over medium heat. When hot, add onion, and garlic. Cook until just soft, about 4 minutes. Add chicken, salt, and pepper. Cook, breaking up meat with a spoon until meat is no longer pink, about 4 minutes. Stir in flour until evenly distributed. Stir in wine and cook until thickened, about 2 minutes. Remove from heat.

Step 2.

Stir in lemon juice, scallions, feta, and cream cheese. Let cool, and then stir in tarragon. Spoon mixture into a pastry bag or ziplock plastic bag. If using a plastic bag, cut off a corner. Pipe mixture into phyllo shells and sprinkle evenly with sesame seeds.

Step 3.

Preheat oven to 350ºF. Bake until heated through, about 8 minutes.

Tip: Make the filling up to three days ahead and store it in the refrigerator. The phyllo shells can be filled one hour before heating them.

Nutrition (Per Serving)

  • 82 calCalories
  • 3 gProtein
  • 8 gCarbohydrates
  • 4 gFat
  • 2 mgCholesterol
  • 95 mgSodium
  • 0 gDietary Fiber