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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Phyllo Cups with Ricotta, Chèvre, and Thyme

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.

Cooking Light NOVEMBER 2012

  • Yield: Serves 12 (serving size: 2 cups)
  • Hands-on:40 Minutes
  • Total:1 Hour, 48 Minutes

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.

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
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Phyllo Cups with Ricotta, Chèvre, and Thyme recipe

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