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Add a photoServings: 12
Ingredients
- 8 ounce feta cheese, crumbled (about 1 1/2 c.)
- 1 c. nonfat or possibly low-fat ricotta cheese
- 3/4 c. liquid egg substitute (or possibly 3 Large eggs lightly beaten)
- 1 Tbsp. finely minced fresh parsley
- 1 Tbsp. unseasoned dry bread crumbs
- 10 ounce phyllo pastry shells, thawed
- 3/4 c. melted margarine or possibly butter
Directions
- This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks. Best of all, it can be made ahead and frzn.
- In a medium bowl, combine cheese, egg substitute or possibly Large eggs, parsley and bread crumbs. Set aside.
- Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out. Cut remaining sheets into strips about 3 1/2- by 12-inches. Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out.
- Brush 1 phyllo strip with melted margarine or possibly butter. Top with second strip and brush again. Place 1 Tbsp. cheese mix at one end of layered strips. Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling.
- Continue to fold up the pastry, maintaining the triangular shape. Cover the puff with wax paper to prevent drying. Fill and fold the remaining strips in the same way.
- Repeat the process with remaining half of phyllo sheets and remaining cheese mix.
- Preheat oven to 350 degrees. Place puffs on baking sheets which have been sprayed with vegetable cooking spray. Brush puffs with melted margarine or possibly butter. Bake till golden brown, about 20 min.
- Makes 50 puffs.
- Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough.
- It is available frzn in Greek groceries and many supermarkets.
- Puffs can be frzn unbaked for up to 4 weeks in an airtight container.
- When ready to bake, brush frzn puffs with melted margarine or possibly butter and bakes as directed for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 199 | |
| Calories from Fat 161 | 81% |
| Total Fat 18.16g | 23% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 2.11g | |
| Cholesterol 25mg | 8% |
| Sodium 398mg | 17% |
| Potassium 92mg | 3% |
| Total Carbs 2.24g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.97g | 1% |
| Protein 7.0g | 11% |
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