Greek Isle Potato Cups
Green bell peppers, onions, ripe olives, and feta and Parmesan cheeses whipped into delicious mashed potatoes. Served in tiny phyllo cups for a festive Mediterranean finger food.
Serving size: 4 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Olive oil | 1/3 cup | In large stockpot, heat oil. Add bell peppers and onions; saute 5 minutes. Stir in garlic salt and pepper. |
| Green bell peppers, diced | 4 lb. | |
| Onion, diced | 2 lb. | |
| Garlic salt | 3 tbsp. | |
| Black pepper, cracked | 1 tbsp. | |
| Water | 5 1/2 qt. | Add water; bring to a boil. Stir in Potato Pearls®; let cool slightly. Stir in eggs.
Alternately, Potato Pearls® Golden Extra Rich can be used in this recipe. |
| Potato Pearls® Extra Rich | 10 cup | |
| Olives, ripe, chopped | 1 qt. | Stir olives, cheeses, parsley, and oregano into potato mixture. |
| Feta cheese, crumbled | 6 cup | |
| Parmesan cheese, grated | 1 qt. | |
| Parsley, fresh, chopped | 1 1/3 cup | |
| Oregano, dried | 3/4 cup | |
| Phyllo cups or pastry cups, 4-oz., baked | 96 | Spray 3 sheet pans with nonstick cooking spray. Arrange phyllo or pastry cups on pans. Pour ½ cup mixture into each phyllo cup. Bake until golden brown and set, 20 to 25 minutes. |
Nutritional Information Per Serving
| Calories — 274 | Protein — 11.8 g | Fat — 11.6 g |
| Carbs — 30.4 g | Iron — 2.3 mg | Sodium — 1009.1 mg |
| Potassium — 176.4 mg | Zinc — 1.1 mg | Vitamin A — 488.2 IU |
| Riboflavin — 0.3 mg | Niacin — 1.0 mg | Calcium — 338.2 mg |
| Cholesterol — 152.3 mg | Vitamin B6 — 133.6 mcg | Vitamin B12 — 0.3 mcg |
| Thiamine — 0.2 mg |