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Cheesy Collards & Black-eyed Peas Phyllo Shells

Total Time: 1 HR Makes: 45 appetizers
Prep Time: 25 MIN Cook Time: 35 MIN

Add a little cheesy to your Cajun collards & black eyed peas! These southern staples team up with crispy phyllo shells for the perfect appetizer or snack.

  • 3 packages (15 count, each) Athens® Phyllo Shells
  • 3 thick slices bacon
  • 1 tablespoon olive oil
  • 8 ounces collard greens, rinsed, stemmed and small chop
  • 1/3 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen black-eyed peas
  • 3/4 teaspoon fine sea salt
  • 2 1/2 teaspoons Cajun seasoning
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup vegetable or chicken stock
  • 1/4 cup cream cheese, softened
  • 3/4 cup mozzarella, shredded
  • 3 tablespoons Romano cheese, grated


Preheat oven to 350°F.

Fry bacon in a large skillet. Remove bacon and set aside leaving drippings in skillet. Add olive oil and onions. Sauté until just starting to brown and then add garlic. Over medium heat stir in collard greens gradually as they start to cook down and wilt, approximately 5 minutes. Stir in black-eyed peas, salt, Cajun seasoning, pepper and stock. Cover and cook over low heat 25 minutes.  Remove from heat and drain off any liquid. Mix in cream cheese and mozzarella.

Spoon filling into phyllo shells. Sprinkle crumbled bacon and and Romano cheese over filling. Place on baking tray. Bake 6-8 minutes or until Romano cheese starts to brown.

Serve warm or at room temperature.


Serving size: 1 shell (19g), Amount per serving: Calories 35, Total Fat – 2g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 90 mg, Dietary Fiber – 1g, Total Carbohydrate –3g, Total Sugars – 0g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium 0%


Filling is moist, so best to fill and bake just before serving.