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Dive into the vibrant flavors of the Mediterranean with our recipe for Mini Veggie Melt Cups. These delectable bites are a celebration of fresh ingredients, combining savory cheeses and crisp vegetables enveloped in a flaky puff pastry. Whether you're hosting a gathering, planning a casual get-together, or simply looking for a delightful snack, these mini cups promise to elevate your culinary experience. Their eye-catching presentation and mouthwatering taste make them suitable for any occasion, from elegant dinners to relaxed family meals.

Mini Mediterranean Veggie Melt Cups

Explore the delicious world of Mediterranean cuisine with our Mini Veggie Melt Cups recipe! These savory bites feature a flaky puff pastry shell filled with a mouthwatering mix of fresh cherry tomatoes, baby spinach, Kalamata olives, and a blend of creamy cheeses. Perfect for any occasion, from family gatherings to elegant parties, these mini cups are easy to make and sure to impress your guests. Follow our step-by-step guide for a culinary treat that tastes as good as it looks!
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Ingredients
  

1 package of puff pastry (2 sheets), thawed

1 cup cherry tomatoes, halved

1 cup baby spinach, roughly chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/2 cup mozzarella cheese, shredded

1/4 cup red onion, finely chopped

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

    Prepare the Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 3-inch squares (should yield about 12 squares in total).

      Shape the Cups: Gently press each pastry square into the wells of a muffin tin to form small cups, ensuring the edges come up just above the rim of each well. Prick the bottom of each cup with a fork to prevent puffing.

        Sauté the Veggies: In a skillet over medium heat, add the olive oil. Once heated, add the chopped red onion and sauté for 2-3 minutes until translucent. Add the spinach and cook until wilted, about 1-2 minutes. Toss in the halved cherry tomatoes and sliced olives, cooking for another 2 minutes. Season with oregano, salt, and pepper.

          Assemble the Cups: Remove the skillet from heat. Spoon the veggie mixture evenly into each puff pastry cup. Top with crumbled feta and shredded mozzarella cheese.

            Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the pastry is golden brown, and the cheese is melted and bubbly.

              Cool and Serve: Once baked, remove from the oven and let them cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm as an appetizer or snack!

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 Mini Cups