Phyllo Cups with Ricotta, Chèvre, and Thyme

Ingredients

• Cooking spray
• 8 (14 x 9–inch) sheets frozen phyllo dough, thawed
• 1 tablespoon unsalted butter, melted
• 2 tablespoons canola oil
• 1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
• 3 ounces chèvre, crumbled (about ¾ cup)
• 1 tablespoon finely chopped fresh thyme
• + 2 more ingredients
• • ¹/₃ cup finely chopped green onions
  • 1 cup fat-free ricotta cheese (such as Calabro)

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 mix...

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