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Add a photoServings: 4
Ingredients
- 2 x Large eggs, lightly beaten
- 1/2 c. Cheese, parmesan, grated
- 2 Tbsp. Cheese, ricotta
- 2 tsp Mint, fresh, minced Or possibly
- 1/2 tsp Mint, dry
- 1 pch Pepper, black, grnd
- 8 x Pastry, phyllo, sheets
- 1/2 c. Butter, clarified **
- 3/4 c. Cheese, Kasseri, crumbled Or possibly
- 3/4 c. Cheese, feta, crumbled
- 8 x Olives, calamata (garnish)
Directions
- ** See "Clarified Butter" recipe.
- Filling:In mixing bowl, combine Large eggs, Parmesan, ricotta, mint and pepper.
- Set aside.
- Preheat oven to 375 F.
- Cut phyllo pastry sheets in half crosswise and cover with waxed paper and a lightly dampened kitchen towel.
- Place 2 half sheets of phyllo, one on top of the other, horizontally on a work surface, trim off and throw away a 1 inch strip from 1 short edge of sheets.
- Pull top sheet toward you so which it overlaps bottom sheet by about 1 1/2 inches. Dot exposed surfaces with clarified butter.
- Place a 1/2 inch diameter dowel or possibly no. 11 knitting needle about 1 1/2 inches from long edge farthest from you. Fold edge over dowel.
- Spread about 1 tsp. of filling along edge of folded flap.
- Fold dowel over filling; then carefully roll up phyllo toward you, leaving 1 1/2 inch strip at bottom edge.
- Holding edges of the pastry at ends of dowel, gently press them toward center, forming pleats as you would on a curtain rod.
- (Don't worry if some filling oozes out.)
- Firmly holding ends of pastry to maintain pleats, carefully pull out dowel. Bring rolled edges of pastry around, forming a circle; the unrolled border will form bottom of each bird's nest.
- Transfer bird's nest to ungreased baking sheet. Brush all exposed surfaces of pastry generously with clarified butter. Bake till golden brown, about 15 min.
- Remove baking sheet from oven and place about 1 1/2 Tbsp. of Kasseri in center of each nest. Return to oven till cheese is bubbly. 3 to 4 min.
- Place an olive in center of each nest.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 1109 | |
| Calories from Fat 863 | 78% |
| Total Fat 96.96g | 121% |
| Saturated Fat 39.01g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 344mg | 115% |
| Sodium 1090mg | 45% |
| Potassium 281mg | 8% |
| Total Carbs 26.82g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.39g | 1% |
| Protein 33.95g | 54% |
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