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Ingredients
- 1/4 c. sun dry tomatoes
- 1/2 c. water
- 12 ounce cream cheese, softened
- 1 c. Asiago cheese, shredded
- 1/4 c. mayonnaise
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. fresh basil leaves, minced
- 12 sht Athens or possibly Apollo fillo dough
- 1 x egg
- 1 Tbsp. cool water
Directions
- Coarsely chop the tomatoes. Add in to water and let stand till re-hydrated, about 2 hrs.
- In mixer on medium speed, combine cream cheese, Asiago cheese, mayonnaise and Parmesan cheese. Stir in re-hydrated tomato, and basil leaves.
- In small bowl, beat egg with 1 Tbsp. cool water to make egg wash.
- Layer 4 fillo sheets, brushing each with softened butter, margarine, oil or possibly vegetable spray.
- Cut a 16 x 12 inch rectangle from the layered fillo dough. Cut into twelve 4" squares. Scoop 1 Tbsp. cheese filling in center of each square.
- Lightly brush fillo square from edge of filling to each point of square with egg wash. Pull corners and seal edges.
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