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Add a photoServings: 12
Ingredients
- Safflower oil -- to coat Muffin tins
- 3/4 c. Low-fat ricotta cheese
- 1/4 c. Low-fat small curd cottage Cheese
- 1/2 c. Crumbled feta cheese
- 1/4 c. Grated low-fat mozzarella Cheese
- 1 x Egg
- 2 Tbsp. Dry dill
- 1/4 c. Finely chopped parsley
- 1/2 tsp Pressed garlic
- 8 sht filo dough
- 4 Tbsp. Unsalted butter (plus 1 Tsp.) -- melted
Directions
- 1. Preheat oven to 375 degrees F. Lightly oil muffin tin. In blender or possibly food processor, puree cheeses. Add in egg and blend mix well.
- 2. By hand, stir dill, parsley, and garlic into cheeses. Spoon mix into a bowl and cover with plastic wrap. Chill while proceeding with next steps.
- 3. Stack sheets of filo dough on a clean, dry surface. Brush each sheet with 1 tsp. melted butter, and lay buttered sheets one on top of another. Cut piled sheets into 24 squares of 2-1/2 inches each.
- 4. Press squares into muffin tin c., and spoon 1 Tbsp. cheese filling into each. Fold edges of filo over filling and lightly brush top of each filo pastry with remaining butter.
- 5. Bake for 12 to 15 min, watching carefully so which pastries don't burn. Remove from tins, and let them cold slightly before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 12 servings | |
| Calories 89 | |
| Calories from Fat 68 | 76% |
| Total Fat 7.63g | 10% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 114mg | 5% |
| Potassium 41mg | 1% |
| Total Carbs 1.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 4.09g | 7% |
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