PHYLLO SHELLS RECIPES RECIPES

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BRIE PHYLLO CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Brie Phyllo Cups Recipe: How to Make It - Taste of Home image

Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.—Brenda Little, Boise, Idaho

Provided by Taste of Home

Categories     Appetizers

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 15 appetizers.

Number Of Ingredients 4

1 package (1.9 ounces) frozen miniature phyllo tart shells
3 tablespoons crushed gingersnaps
6 ounces Brie cheese, rind removed, cubed
1/4 cup spreadable fruit of your choice

Steps:

  • Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.

Nutrition Facts : Calories 83 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 100mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

PHYLLO DOUGH 101 - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Phyllo Dough 101 - The Pioneer Woman – Recipes, Country ... image

Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.

Provided by Bridget Edwards

Categories     appetizers    breakfast    main dish

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 11

20 oz. weight Frozen Spinach
1 tbsp. Olive Oil, Plus More For Brushing On Phyllo Sheets
1 Onion, Chopped
2 cloves Garlic, Minced
4 Eggs
8 oz. weight Feta Cheese, Crumbled
4 oz. weight Goat Cheese Crumbled
1 tsp. Kosher Salt
1/2 tsp. Freshly Grated Nutmeg
1 c. Flat-leaf Parsley, Chopped
1/2 package (16 Oz. Size) Phyllo Sheets, Thawed

Steps:

  • Preheat oven to 325ºF. Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat. In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed. Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9x13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo. Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top. Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.

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BRIE PHYLLO CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Mini phyllo shells from the freezer section hurry along these elegant cups. They look fancy and taste delicious but are a snap to put together for a special occasion.—Brenda Little, Boise, Idaho
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Appetizers
Calories 83 calories per serving
  • Preheat oven to 325°. Place the tart shells on an ungreased baking sheet. Sprinkle about 1/2 teaspoon gingersnap crumbs into each shell; top with Brie and spreadable fruit. Bake 5 minutes or until cheese is melted.
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PHYLLO DOUGH 101 - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.
From thepioneerwoman.com
Total Time 1 hours 35 minutes
Category appetizers, breakfast, main dish
  • Preheat oven to 325ºF. Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat. In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed. Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9x13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo. Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top. Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.
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Calories 68 kcal per serving
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