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" Preheat oven to 375 degrees F. On work surface, place 1 sheet phyllo; lightly brush with some butter. Place second phyllo sheet on top; lightly brush with some butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6-ounce custard cup or ramekin, right side up, in center of phyllo stack, and gather phyllo up around custard cup to form phyllo shell. Place phyllo shell with cup in 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan. Repeat with remaining phyllo sheets and butter to make 4 shells in all. Bake phyllo shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes; remove cups from shells. Cool shells completely, about 45 minutes. Meanwhile, in medium bowl, stir cream cheese, feta, and oregano until smooth and spreadable. Cover and refrigerate if not using right away. To serve, in large bowl, gently stir tomatoes,- cucumber, and olives with oil to coat. Spread scant 2 tablespoons cheese mixture in bottom of each phyllo shell. Spoon vegetable mixture over cheese mixture."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a29205/tomato-phyllo-tarts/?src=shelter_footer>