Description
These small and crispy rolls filled with kalamata olives and goat cheese pack a big punch at parties — and they can be prepared ahead of time to fit your busy schedule.
Ingredients
- 20 sheets Athens® Phyllo Dough (9 x 14 ), thawed
- 1 cup pitted kalamata olives, chopped
- 1 cup crumbled Chevre (goat) cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano, chopped
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium bowl, combine olives and goat cheese, mixing lightly. In a small saucepan, melt the butter with oil over medium heat.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface and lightly brush with oil/butter mixture. Layer and repeat with 4 more phyllo sheets. Cut the width of layered phyllo into 4 strips approximately 3 1/2″ x 9″ each.
Spoon about 1 1/2 tablespoons of filling at one end of phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold edges in to enclose the sides. Roll up to the end of the phyllo strip. Brush outside of roll with butter-oil mixture. Repeat three times for a total of 16 rolls. Place rolls seam side down, 1″ apart, on ungreased baking tray. Bake 15 to 20 minutes or until golden brown. Sprinkle the top of the rolls with oregano, Serve warm or at room temperature.
Nutrition
Serving size: 1 piece (39g), Amount per serving: Calories 130, Calories from Fat – 70, Total Fat –8g, Saturated fat – 3g, Trans Fat – 0g, Cholesterol –15mg, Sodium – 220mg, Dietary Fiber – 0g,Total carbohydrate -10g Sugars – 1g, Protein – 3g, Vitamin A – 6%, Vitamin C – 0%, Calcium – 4%, Iron 0%
Tips
TIPs:
• Try some of the many flavored goat cheeses which are complimentary to Kalamata olives such as garlic and herb.
• Appetizers can be made in advance and frozen in airtight containers. Do not defrost before baking.
