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...
You also might like
Spinach and Ricotta-Stuffed Shells Recipe

Ricotta Ravioli with Browned Poppy Seed Butter and Asparagus Recipe

Soft Scrambled Eggs with Fresh Ricotta and Chives Recipe

Penne with Grilled Zucchini, Ricotta Salata, and Mint Recipe

Roasted Cherry Tomato and Ricotta Pasta Salad Recipe

Orecchiette with Fresh Fava Beans, Ricotta, and Shredded Mint Recipe

Simple Leek and Ricotta Tarts Recipe

Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata Recipe

Best Wine Deals
-
$19.9926% offCasa Lapostolle Cuvee Alexandre Cabernet Sauvignon 2013
-
$21.9927% offRoederer Estate Champagne Blend Anderson Valley Brut NV
Comments