Directions:

• Preheat oven to 350. Pop the frozen shells out of the plastic tray and onto a rimmed cookie sheet. Bake them for 3 minutes, just so they crisp up.
• While they are cooling, in a small bowl, blend the block of cream cheese, tub of Feta, and handful of shredded Parmesan.
• Fill each little phyllo cup with a dollop of the cheese mixture, then a dab of sun-dried tomato pesto, and a dab of pesto, sprinkle with a couple of pine nuts.
• Then pop it back into the oven for 5 minutes so the cheese melts a bit.