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PHYLLO TAPAS Ingredients
Cooking spray (butter or olive oil variety for more flavor)
20 sheets Athens® Fillo Dough (9”x14”), thawed
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup scallions, finely chopped
1/4 cup red (or green) bell pepper, finely chopped
10 ounces fresh spinach leaves, cleaned, stemmed and finely chopped
1/4 cup walnuts, finely chopped
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste Lightly coat a 3” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch
circles from phyllo stack. Place phyllo circles into the muffin cups. Carefully push phyllo into cup, pressing firmly against bottom
and sides. Repeat process to make 16 shells.
Bake phyllo shells in preheated 350ºF oven for 8 to 10 minutes or until golden. Let cool.
In a large skillet, heat 1 tablespoon oil over medium heat. Add the
garlic, scallions and red pepper and cook about 1 minute. Stir in the spinach and walnuts and cook until
spinach begins to wilt, about 1 to 2 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper.
Spoon about 2 tablespoons of filling into phyllo shells. Serve immediately.
Yield: 16 tarts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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