Phyllo Cups With Ricotta, Chèvre, And Thyme
- 1 cup fat-free ricotta cheese (such as Calabro) 1/3 cup finely chopped green onions 1 tablespoon finely chopped fresh thyme 3 ounces chevre
- crumbled (about 3/4 cup) 1 ounce Parmigiano-Reggiano cheese
- grated (about 1/4 cup) 2 tablespoons canola oil 1 tablespoon unsalted butter
- melted 8 (14 x 9-inch) sheets frozen phyllo dough
- thawed Cooking spray
- . Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.
- 2. Preheat oven to 375u0b0.
- 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 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 375u0b0 for 8 minutes or until phyllo is golden.
ricotta cheese, cheese, canola oil, spray
Taken from www.epicurious.com/recipes/member/views/phyllo-cups-with-ricotta-chevre-and-thyme-51332761 (may not work)