Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante
- 1 set Athens Ready-to-Go Phyllo Dough, thawed
- 1 lb. goat cheese
- 2 medium red bell peppers
- 2 tbs. balsamic vinegar
- 1 lb. mesclun greens
- Salt and freshly ground black pepper to taste
Cut one set of Athens Ready-to-Go Phyllo Dough™ into six 6″ squares. Top half of each square (diagonally) with 3-4 ounces of goat cheese. Fold over dough to form a triangle and seal tightly by pressing dough. Bake in preheated 375°F oven for 20 minutes or until golden brown.
Note: To roast peppers, char them over an open flame making sure not to overly burn the peppers. Place charred peppers in a bowl and cover with plastic. Allow to cool for 5 minutes. Remove plastic, peel off sharred skin, slice into 1/2″ strips and remove stems and seeds.
Serve hot over a bed of Mesclun greens, top with roasted bell peppers and drizzle with balsamic vinegar.