Filled with a mixture of white tuna, eggs, lemongrass and more, these flaky phyllo tarts make for a great anytime treat.
- 2 stalks fresh lemongrass (or 2 teaspoons grated ginger and 1 teaspoon finely minced lemon peel)
- 2 large eggs
- 2 large egg whites
- 1/2 cup milk
- 1 can (6 oz) solid white tuna, drained and finely chopped
- 2 tablespoons green onions, finely chopped
- Salt and pepper to taste
- Cooking spray
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.
Remove the outer tough leaves of the lemongrass to expose the inner white core. Finely mince the white core. Set aside.
In a large bowl, lightly beat eggs and egg whites. Stir in lemongrass, milk, tuna, and green onions. Season with salt and pepper.
Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Lightly coat a 4” cup muffin pan with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut two, 5-inch circles from phyllo stack. Place cut shape into the muffin cup. Carefully push phyllo into cup, pressing firmly against bottom and sides.
Repeat process 3 times to make 8 phyllo shells.
Bake empty shells in preheated 350°F oven for about 8 minutes or until golden. Let cool.
Divide the tuna mixture evenly among the phyllo shells. Bake tarts in a preheated 350°F oven for 15 to 20 minutes or until the tarts are set. Serve immediately.