Wash the cucumbers thoroughly and cut them into thick slices, about 1/2 inch thick.

Using a melon baller or small spoon, scoop out a small portion from the center of each cucumber slice, creating a little well without going all the way through the cucumber.

In a medium-sized mixing bowl, combine the Greek yogurt, finely chopped mint, lemon juice, minced garlic, and olive oil. Stir until all the ingredients are well incorporated.

Season the yogurt mixture with salt and pepper to taste.

Fill each cucumber “cup” with a spoonful of the mint yogurt mixture. You can use a piping bag if you want a more precise and neat presentation, but a small spoon works just as well.

Sprinkle crumbled feta cheese on top of the yogurt for added flavor and texture (optional).

Garnish each bite with a few pomegranate seeds and a small sprig of fresh dill for an extra burst of color and flavor.

Serve immediately or refrigerate for up to an hour before serving. These bites are best enjoyed cold and fresh.