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...

View full recipe at SpringPad

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