You may also like
Categories:
phyllo butter cream cheese Feta cheese oregano tomatoes cucumber kalamata olives extra-virgin olive oil
Viewed: 45 - Published at: 4 years agoIngredients
- 8 sheets phyllo dough
- 3 tbsp melted butter or margarine
- 1/3 c. reduced fat cream cheese (Neufchatel) softened
- 1/4 c. crumbled feta cheese
- 1/4 tsp dried oregano
- 1 lb ripe tomatoes (about 3 medium) cut into 1 inch chunks
- 1 small Kirby cucumber, unpeeled and cut into 1/2 inch cubes
- 1/4 c. kalamata olives, pitted and coarsely chopped
- 1 tbsp extra virgin olive oil
Method
- 1. Preheat oven to 375F
- 2. Brush 1 sheet of phyllo with butter. Top with second phyllo sheet, brush with butter. Cut layered phyllo crosswise in half into 2 rectangles. Place 1 rectangle over the other, rotating it so that points of second rectangle are angled slightly away from points of first. Set 6 ounce ramekin right side up, in center of phyllo stack and gather phyllo up around ramekin to form a shell. Place shell with ramekin in a jellyroll plan. Repeat with remaining phyllo and make 4 shells.
- 3. Bake shells 12 to 15 minutes or until golden. Cool in pan on wire rack 15 minutes, remove ramekins from shells, and cool shells completely.
- 4. Meanwhile, in a medium bowl, stir cream cheese, feta cheese, and oregano until spreadable.
- 5. Gently mix tomatoes, cucumber and olives with olive oil. Spread scant 2 tablespoons of cheese mixture into the bottom of each phyllo shell. Then spoon veggie mixture over cheese.
