The Recipe
Phyllo Cups with Ricotta, Chèvre, and Thyme
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.
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
DIRECTIONS
NUTRITION
| Calories | 98 | 5% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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