12 ounces ground beef (95% lean)
1/2 cup chopped onion
1 clove garlic, finely chopped
3/4 cup chopped seeded tomato
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
1/2 cup crumbled feta cheese

Cucumber-Yogurt Sauce:
1 container (6 ounces) plain lowfat yogurt
1/4 cup finely chopped seeded cucumber
1 clove garlic, finely chopped
1/8 teaspoon salt
Dash pepper
Toppings: slivered Kalamata olives, prepared hummus

Directions:

1. Heat oven to 350°F. Brown ground beef with onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up beef into small crumbles. Pour off drippings, if necessary. Add tomato, oregano, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
3. Meanwhile combine Cucumber-Yogurt Sauce ingredients in small bowl.
4. Top tarts with Cucumber-Yogurt Sauce, olives and hummus, as desired.

Makes 30 tiny tarts.

Nutrition Information (per tart):

47 calories; 2 g fat (1 g saturated fat; 0 g monounsaturated fat); 10 mg cholesterol; 82 mg sodium; 3 g carbohydrate; 0.1 g fiber; 3 g protein; 0.7 mg niacin; 0.1 mg vitamin B6; 0.3 mcg vitamin B12; 0.5 mg iron; 2.2 mcg selenium; 0.7 mg zinc.