Tomato-Phyllo Tarts

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   1. Preheat oven to 375F

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   2. Brush 1 sheet of phyllo with butter. Top with second phyllo sheet, brush with butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6 ounce ramekin right side up, in center of phyllo stack and gather phyllo up around ramekin to form a shell. Place shell with ramekin in a jellyroll plan. Repeat with remaining phyllo and make 4 shells.

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   3. Bake shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes, remove ramekins from shells, and cool shells completely.

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   4. Meanwhile, in a medium bowl, stir cream cheese, feta cheese, and oregano until spreadable.

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   5. Gently mix tomatoes, cucumber and olives with olive oil. Spread scant 2 tablespoons of cheese mixture into the bottom of each phyllo shell. Then spoon veggie mixture over cheese.

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