Mini fillo shells stuffed with cheese

INGREDIENTS

• 15 Krinos Mini Fillo Shells (1 Package)
• 2 medium tomatoes chopped into finely diced pieces
• 5 tsp. Krinos Extra Virgin Olive Oil
• 2 tsp. salt
• 250g Krinos Ricotta Cheese or Feta Cheese, crumbled
• 15 spearmint leaves

INSTRUCTIONS

Cooking
Bake fillo shells at 375°F (190°C) for approximately 3 minutes or until golden-brown. Let cool.

Preparation
1. In a bowl, mix together chopped tomatoes, olive oil, salt and crumbled cheese.
2. Fill each shell with 1 tbsp. of mixture.
3. Top with 1 spearmint leaf each.