Filo Cheese Pastries

Recipe Ingredients

		Safflower oil - to coat muffin tins
3/4 cup	109g / 3.8oz	Low-fat ricotta cheese
1/4 cup	36g / 1.3oz	Low-fat small curd cottage cheese
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1/4 cup	36g / 1.3oz	Grated low-fat mozzarella cheese
1		Egg
2 tablespoons	30ml	Dried dill
1/4 cup	23g / 0.8oz	Finely minced parsley
1/2 teaspoon	2.5ml	Pressed garlic
8		Filo dough
4 tablespoons	60ml	Unsalted butter - (plus 1 teaspoon), melted

Recipe Instructions

1. Preheat oven to 375F. Lightly oil muffin tin. In blender or food processor, puree cheeses. Add egg and blend mixture well.

2. By hand, stir dill, parsley, and garlic into cheeses. Spoon mixture into a bowl and cover with plastic wrap. Refrigerate while proceeding with next steps.

3. Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 teaspoon melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each.

4. Press squares into muffin tin cups, and spoon 1 tablespoon cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter.

5. Bake for 12 to 15 minutes, watching carefully so that pastries do not burn. Remove from tins, and let them cool slightly before serving.

Source:
the California Culinary Academy

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