Phyllo Cups with Ricotta, Chèvre, and Thyme

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 48 Minutes

Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.6g
  • Carbohydrate: 6.2g
  • Fiber: 0.2g
  • Cholesterol: 11mg
  • Iron: 0.5mg
  • Sodium: 108mg
  • Calcium: 78mg

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. 1. Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
  2. 2. Preheat oven to 375°.
  3. 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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