Sun-Dried Tomato Pesto Bites
- Prepare fillo dough shells according to instructions.
- In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined.
- Pipe or dollop the pesto filling into each fillo shell, then transfer to a serving plate. Chopped parsley or basil. Serve immediately or refrigerate for up to four hours.
Inspired by WellPlated
Cooking Method: No Cook
World Cuisine: Greek
Product: Sun Dried Tomato Pesto