Ingredients

12 ounces Ground Beef (95% lean)
1/2 cup chopped onion
1 clove garlic, finely chopped
3/4 cup chopped seeded tomato
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
1/2 cup crumbled feta cheese
Cucumber-Yogurt Sauce:
1 container (6 ounces) plain lowfat yogurt
1/4 cup finely chopped seeded cucumber
1 clove garlic, finely chopped
1/8 teaspoon salt
Dash pepper
Toppings:
Slivered Kalamata olives, prepared hummus

Instructions

• Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, if necessary.
• Add tomato, oregano, salt and pepper; cook and stir 1 to 2 minutes.
• Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
• Meanwhile combine Cucumber-Yogurt Sauce ingredients in small bowl.
• Top tarts with Cucumber-Yogurt Sauce, olives and hummus, as desired.