Feta Cheese Custard Cups with Smoked Trout
4 ounces smoked rainbow trout, skinned and flaked
4 ounces feta cheese, crumbled
3 ounces cream cheese, softened
1 large egg
2 teaspoons fresh lemon juice
1 teaspoon all purpose flour
1 teaspoon fresh garlic, finely chopped
30 small phyllo cups-tomato, spinach, or plain
Preheat oven to 325 degrees. Place phyllo cups on large baking sheet.
In a medium bowl, combine all ingredients except for trout. Beat with an electric mixer on medium until mostly smooth.
Spoon about 2 teaspoons into each cup and bake for 15 to 17 minutes until lightly brown and crisp.
Top with flaked trout and serve.
Makes 30 cups. Enjoy!