Feta & Artichoke Fillo Cups

• 1 container Fillo cups (15-ct.)
• 1 5-oz. container Feta cheese
• 1 15-oz. can artichoke hearts, quartered
• 3/4 C. mayonnaise
• 3/4 C. grated Romano cheese, divided (you can substitute Parmesan)

Preheat oven to 350 degrees. Mix the feta, mayo, and 1/2 C. Romano cheese in a bowl. Spoon into Fillo cups. Top with a quartered artichoke heart and sprinkle with remainder of Romano cheese. Bake for 25 minutes.

Note:  This recipes is a starting point.  If you want to add a little flair, add 1 clove minced garlic, diced pimiento, or a dash or Tabasco to taste.

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