These light spinach arugula salads in flaky phyllo cups are all dressed-up for summer fun with berries, goat cheese and honey vinaigrette.
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- Cooking spray
- 1/3 cup parmesan or other hard cheese, grated
- 3 tablespoons fresh thyme leaves
- ¼ cup red wine vinegar
- 1 ½ tablespoons honey
- ½ teaspoon dry mustard
- ½ cup extra virgin olive oil
- 5 cups baby spinach & arugula mix
- ½ cup red onion, thinly sliced
- 4 ounces honey goat cheese, crumbled or sliced
- 8 strawberries, sliced
- ½ cup blueberries
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
Unroll and remove 12 sheets of phyllo placing them on a cutting board. Using a pizza cutter or sharp knife, cut the stack in half widthwise to create two rectangles 7” x 9”. Cover with plastic wrap and then a slightly damp towel to prevent drying out. Reroll unused phyllo sheets and follow storing instructions on package. Place one sheet of phyllo on work surface and lightly spray with cooking spray. Sprinkle with a pinch of cheese and a pinch of thyme. Lay a second sheet of phyllo across the first, making a plus sign. Lightly spray and sprinkle with cheese and thyme. Lay a third sheet diagonally across, spray and sprinkle with cheese and thyme. Lay fourth sheet diagonally opposite, spray and sprinkle with cheese and thyme. The phyllo should now resemble spokes on a wheel. Repeat process with remaining phyllo yielding 6 stacks of 4 sheets each.
Gently press phyllo stacks into the preoiled wells of a large muffin pan. Bake for 5-10 minutes or until golden brown. Cool in pan, then remove.
Toss together spinach, arugula and red onions and fill each phyllo bowl. In a medium bowl, whisk vinegar, honey, mustard and extra virgin olive oil to make a vinaigrette dressing. Drizzle with dressing. Top with blue berries, strawberries and goat cheese.
Serving size: 1 piece (130g), Amount per serving: Calories 270, Total Fat – 18g, Saturated fat – 4.5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 220 mg, Dietary Fiber – 1g, Total Carbohydrate – 24g Sugars – 8g, Protein –6g, Vitamin D – 0%, Calcium 10%, Iron 6%, Potassium – 2%