Nickel Allergy Friendly Gluten Free Greek Antipasto Cups
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Learn more →Ingredients
6 servings
For the cups
- 6 sheets gluten free phyllo dough, thawed
- 3 tbsp olive oil
For the filling
- ½ cup marinated artichoke hearts, drained and roughly chopped
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and diced
- ½ cup english cucumber, finely diced
- ½ cup cherry tomatoes, quartered
- 3 oz feta cheese, crumbled
For the dressing
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush each cup of a 24-cup mini muffin tin with a little of the 3 tbsp olive oil (for the cups).
- 2
Lay one sheet of gluten free phyllo on a clean work surface and brush it lightly with olive oil. Stack a second sheet directly on top and brush again with oil. Repeat with a third sheet so you have a 3-layer stack. Cut the stack into 12 equal squares (4 cuts across, 3 cuts down). Press each square gently into a prepared muffin cup, letting the corners ruffle up. Repeat with the remaining 3 phyllo sheets to fill all 24 cups.
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