| I've done a these--all easy & good-- but the Feta custards are very good. SPICY EGGPLANT WITH CARAMELIZED ONIONS
Ingredients
3 teaspoons olive oil, divided
1 tablespoons julienne-cut onions, for garnish
1/2 teaspoon minced garlic
1 2/3 cup peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons reduced fat feta cheese
15 Athens™ Mini Fillo Shells (1 box)
In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5
minutes. Remove onions and set aside. Heat 2 teaspoons of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350°F oven for 5 minutes. Serve warm.
Makes 15 Appetizers LUSCIOUS BLUEBERRY CREAM SWIRLS
ingredients
1/3 cup light sour cream
1 tablespoon powdered sugar
1/3 cup blended blueberry fat-free yogurt
1/3 cup fresh or frozen blueberries
1 package Athens™ Mini Fillo Shells (15 count)
Combine sour cream and powdered sugar. Spoon about 1 teaspoon sour cream mixture and one teaspoon blueberry yogurt, side by side, in each Fillo Shell. With the tip of a knife, gently stir the sour cream and yogurt to make a swirled pattern ( do not over mix). Top each shell with whole blueberries and serve immediately.
Makes 15 Mini Shells SALMON APPETIZERS
Ingredients
3 packages Athens™ Mini Fillo Shells (15 count)
1 8 oz. package cream cheese, softened
2 Tablespoons parsley, finely chopped
1 Tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1/8 teaspoon liquid smoke seasoning
1 16 oz. can salmon, drained, cleaned and flaked
Remove Mini Shells from freezer. In a medium bowl, cream together the cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper and liquid smoke seasoning. Add the salmon, mixing lightly. Chill for 1 hour. Fill each mini fillo shell with 2 teaspoons of filling using a pastry bag or teaspoon. Garnish with sliced scallions, pimentos or sliced olives. Serve cold.
Yields 45 appetizers Feta Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers. |
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