Ingredients:
» 1 box Athens fillo tartlet shells
» 1 1/2 cups mixed vegetables, finely chopped
» 1 tbsp olive oil
» 2 tbsp white wine
» 1/4 cup parmesan cheese, shredded
» Salt & pepper to taste

Directions:
1. Preheat oven to 350F.
2. Heat sauté pan, add olive oil, then sauté mixed vegetables. Add salt and pepper to taste.
3. Deglaze pan with white wine, remove from heat and set aside.
4. Place fillo tartlet shells on a lined baking sheet, fill with vegetable mixture, top with shredded parmesan cheese, then bake at 350F for 20 minutes.
5. Serve immediately.

Notes:
» Filling can be made and refrigerated up to 3 days ahead.
» Any vegetables you like may be used, but use cabbage and tomatoes sparingly!