Phyllo Cups with Ricotta, Chèvre, and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive. Ingredients:
1 cup fat-free ricotta cheese (such as calabro) |
1/3 cup finely chopped green onions |
1 tablespoon finely chopped fresh thyme |
3 ounces chèvre, crumbled (about 3/4 cup) |
1 ounce parmigiano-reggiano cheese, grated (about 1/4 cup) |
2 tablespoons canola oil |
1 tablespoon unsalted butter, melted |
8 (14 x 9–inch) sheets frozen phyllo dough, thawed |
cooking spray |
Directions:
1. Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
2. Preheat oven to 375°.
3. Combine oil and butter. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo with oil mixture. Repeat layers 3 times, ending with oil mixture; press gently on stack. Repeat procedure with remaining 4 phyllo sheets and oil mixture to form two phyllo stacks. Cut each phyllo stack crosswise into 4 (3 1/2 x 9inch) strips. Cut strips into thirds to form 24 (3 1/2 x 3inch) rectangles. Press 1 rectangle into each of 24 mini muffin cups coated with cooking spray. Divide cheese mixture evenly among prepared cups. Bake at 375° for 8 minutes or until phyllo is golden.
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