INGREDIENTS
2
boxes Athens Mini Fillo Shells (30 total)
8
ounces reduced fat cream cheese
1/2 cup
plain non-fat Greek yogurt
1/2 cup
prepared pesto (I recommend DeLallo)
1/2 cup
diced olive-oil packed sun dried tomatoes, patted dry
1/2
cup freshly grated parmesan cheese
Chopped fresh basil or parsley, for garnish