- 1/2 pound crumbled fresh chèvre (goat) cheese
- 1/4 cup minced green onions
- 1 1/2 teaspoons fresh-ground pepper
- 4 sheets (each 13 by 18 in.; 2 oz. total) filo dough
- About 2 tablespoons melted butter or margarine
- calories 54
- caloriesfromfat 70 %
- protein 2.3 g
- fat 4.2 g
- satfat 2.7 g
- carbohydrate 2.1 g
- fiber 0.1 g
- sodium 76 mg
- cholesterol 11 mg
How to Make It
In a bowl, mix cheese, onions, and pepper.
Stack filo sheets. With a long, sharp knife, cut stack into 6 equal rectangles to make 24 pieces. Cover with plastic wrap to prevent drying.
Lay 1 filo piece flat and brush lightly with butter. Sprinkle 2 teaspoons cheese mixture along 1 edge, leaving about 1/2 inch bare at each end. Fold ends of filo over filling, then roll to enclose; if filo doesn't stick together at end of roll, brush edge with a little more butter.
Place cheese stick seam side down on a nonstick 12- by 15-inch baking sheet and brush lightly with butter. Repeat step 3 to shape remaining cheese sticks, and lay about 1/2 inch apart on pan.
Bake in a 400° oven until lightly browned, about 12 minutes (9 to 10 minutes in a convection oven). Serve hot or warm.
Nutritional analysis per piece.