Rating: 4 stars
3 Ratings
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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.

Rozanne Gold
Recipe by Cooking Light November 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
40 mins
total:
1 hr 48 mins
Yield:
Serves 12 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.

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  • 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 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.

Nutrition Facts

98 calories; fat 5.7g; saturated fat 2.2g; mono fat 2.3g; poly fat 0.8g; protein 4.6g; carbohydrates 6.2g; fiber 0.2g; cholesterol 11mg; iron 0.5mg; sodium 108mg; calcium 78mg.
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