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Filling is kind of runny. How do I thicken it? Would make a great dip! From WW - 1 pt each
4 oz phyllo dough (15-shell) packages frozen, fully baked mini phyllo dough shells
4 oz reduced-fat feta cheese, crumbled
3 Tbsp fat-free cream cheese, at room temperature
1⁄4 cup(s) regular liquid egg substitute
15 medium olive(s), Kalamata, pitted and chopped
2 tsp fresh lemon juice
1 clove(s)garlic clove(s), minced
1 tsp all-purpose flour
1⁄8 tsp ground cumin
3 Tbsp canned pimento(s), drained and chopped
1 oz fresh parsley, leaves, for garnish
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