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Chèvre-Pepper Sticks

Yield Makes 24 pieces; 8 appetizer servings
Notes: If making up to 1 day ahead, complete through step 4, then chill cylinders airtight. Uncover and continue.


  • 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

Nutrition Information

  • 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

  1. In a bowl, mix cheese, onions, and pepper.

  2. 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.

  3. 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.

  4. 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.

  5. Bake in a 400° oven until lightly browned, about 12 minutes (9 to 10 minutes in a convection oven). Serve hot or warm.

  6. Nutritional analysis per piece.