8 (14 x 9–inch) sheets frozen phyllo dough, thawed
How to Make It
Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
Preheat oven to 375°.
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.
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.
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.