Thai Summer Phyllo Cups

By TPMay

Ingredients

• 1 1/2 cups packaged shredded cabbage and carrot mix (coleslaw mix)
• 1 1/2 cups mixed baby greens
• 1/3 cup fresh bean sprouts
• 1/3 cup red radish, finely diced
• 1/3 cup green onions, finely sliced
• 1/3 cup cucumber, peeled, seeded, and finely diced
• 3 tablespoons fresh basil, minced
• 1/3 cup rice wine vinegar
• 3 tablespoons canola oil
• 3 tablespoons honey
• 3/4 teaspoon crushed red pepper flakes
• 2 tablespoons butter
• 2 tablespoons olive oil 20 sheets Athens® Fillo Dough (9″x14″), thawed
• Cilantro leaves for garnish

Preparation

Step 1

In a large bowl combine cabbage, baby greens, bean sprouts, radishes, green onions, cucumbers and basil mixing lightly. In a small bowl, whisk together vinegar, canola oil, honey and red pepper flakes. Drizzle dressing over vegetables and toss to coat evenly. Chill 1 hour.
In a small saucepan, melt butter with olive oil. Layer 5 fillo sheets, brushing each with the butter-oil mixture. Cut six 4-inch circles from layered fillo. Lightly brush 3” muffin pan with butter-oil mixture. Place circle into the muffin pan. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat process 3 times to make 24 tarts.
Bake fillo cups in a preheated 350ºF oven for 8 – 10 minutes or until golden. Cool 5 minutes and remove from pan.
Spoon 3 tablespoons of vegetable mixture into each fillo tart. Garnish with cilantro leaves. Serve chilled.