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Ingredients
- 1 cup fat-free ricotta cheese (such as Calabro)
- 1/3 cup finely chopped green onions
- 1 tablespoon finely chopped fresh thyme
- 3 ounces chèvre, 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
Details
Servings 12
Adapted from myrecipes.com
Preparation
Step 1
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 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 375° for 8 minutes or until phyllo is golden.
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