Hands-on Time
40 Mins
Total Time
1 Hour 48 Mins
Yield
Serves 12 (serving size: 2 cups)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Step 1

Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.

Step 2

Preheat oven to 375°.

Step 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 9–inch) strips. Cut strips into thirds to form 24 (3 1/2 x 3–inch) 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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