I made these for company and they went over very well. Not too hard, seeing as it was my first time using phyllo. After much cursing, and many wasted sheets of dough, they turned out as pictured. Someone even asked for the recipe.
Phyllo Cups with Ricotta, Chèvre, and Thyme
Photo: Johnny Autry; Styling: Cindy Barr
More From Cooking Light
Total: 1 Hour, 48 Minutes
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
- 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
- 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 9inch) strips. Cut strips into thirds to form 24 (3 1/2 x 3inch) 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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