Make it Fabulous with Phyllo Recipe Contest Finalist
- 15 pearl onions, similar size, cut into blossoms (See Instructions)
- 1 package (15 count) Athens® Mini Phyllo Shells
- 1/2 cup smooth and creamy mashed potatoes
- 3 tablespoons non-fat plain Greek yogurt
- 1/2 cup, vintage white extra sharp cheddar cheese, finely shredded
- 15 2-inch round cut circles of deli black forest ham, thin slice
- Ground sweet paprika, for dusting, to taste
- 45 1/2-inch lengths of fresh chive tips, for garnish
To cut pearl onions into blossoms, first cut off bottom and top of onion with a paring knife. Remove a small portion of the onion center from the top of the onion with the knife tip; discard. Peel off the onion skin; discard. Slice the onion into small wedges from top to bottom, being careful to not cut all the way through to the bottom, but leave a small section of the onion bottom intact to hold the onion together as it blooms when it bakes.
Place the cut pearl onions on a 12-inch x 14-inch piece of aluminum foil. Loosely wrap up the foil, but fully enclose the onions. Bake the onions for 50-60 minutes in a preheated 3501/4F oven until tender; let onions cool enough to handle.
In a 1-quart saucepan over medium heat, add the mashed potatoes, Greek yogurt, and white cheddar cheese. Stir the mixture together until warmed throughout, about 3-5 minutes. Remove from heat.
To assemble Mini Phyllo Shells, place 1 ham circle slice into each shell. Top the ham with 1 mounded teaspoon of the warm mashed potato mixture. Place a pearl onion blossom on top of the mashed potatoes pressing it lightly. Gently fan open the onion petals by hand. Repeat step to assemble all the shells.
Place shells into a 9-inch pie dish. Bake shells in preheated 3501/4F for 4-6 minutes to just heat through.
Lightly dust the shells with the ground sweet paprika, to taste, and place 3 chive tips into each onion center to make a plume. Serve promptly.
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