I created these little cuties for the Athens Phyllo contest in February featuring green foods.

Unfortunately, when I read the fine print on the contest rules, it says that once you are chosen as one of the 12 monthly finalists for the final drawing in June (I was, in January) you aren’t eligible to win for the remaining monthly contests until the final drawing. Which is a shame – because these are delicious and could have been a contender! I didn’t want the recipe to go to waste so I figured I’d share it with the rest of you.

Now some of my low carb peeps are probably averting their eyes with their fingers in their ears going “la la la la la la la…I’m not liiiisteniiiing” because they think they can’t have these due to the phyllo cups. You would be wrong my friends! I was shocked when I read the nutrition info that each phyllo cup only has 2 grams of net carbs. So while you don’t want to gorge on them, having a few won’t break the bank carb-wise. They do contain wheat flour though, so if you have a gluten issue these aren’t for you. The filling is delicious on it’s own though, so you could make it and indulge to your heart’s (stomach’s?) content as a salad or inside a pepper cup, endive leaf, or on top of some flax crackers