Phyllo Cups with Ricotta, Chèvre, and Thyme

Phyllo Cups with Ricotta, Chèvre, and Thyme Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

Serves 12 (serving size: 2 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 48 Minutes

Nutritional Information

Calories 98
Fat 5.7 g
Satfat 2.2 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 4.6 g
Carbohydrate 6.2 g
Fiber 0.2 g
Cholesterol 11 mg
Iron 0.5 mg
Sodium 108 mg
Calcium 78 mg

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

Preparation

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 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.

Note:

Rozanne Gold,

November 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note