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

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.

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.

Ratings & Reviews

Eatwell94's Review

January 28, 2015
I make my own cheese and had some Ricotta laying around so I though I'd try this recipe. Very easy to make, actually harder to eat (a little messy) but very tasty. Leftovers reheat really well in the toaster oven too.

1hungeryferret's Review

September 30, 2013
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.

PKcookin's Review

January 27, 2013
These were tasty but not my first choice for an appetizer.