These bite-sized pesto pies are perfect for a holiday buffet. They come together in minutes and are a festive savory addition to any feast. The recipe makes extra filling which can be scooped into a bowl and served later with your favorite crackers. Happy eating!
Pesto Phyllo Pie
1 package mini phyllo pie shells
1 8 oz. package cream cheese, softened
1 cup nonfat yogurt
¼ cup pesto
¼ cup sundried tomatoes, chopped
¼ cup parmesan cheese
Preheat oven to 350° F. Place phyllo shells on a baking tray. Bake for 5 minutes, set aside to cool. In a mixer, whip cream cheese, and yogurt together until smooth. Add pesto, sundried tomatoes, and parmesan. Combine on medium speed for two minutes. Fill mini phyllo shells with mixture. Top with fresh basil and serve cold.