Yield: 24 servings
|6 \N||Phyllo pastry sheets|
|\N \N||Melted butter; for brushing|
|\N \N||=== SUGGESTED FILLINGS ===|
|\N \N||Shrimp; feta and dill|
|\N \N||Yogurt with cucumbers and mint|
Preheat oven to 375 degrees. Stack phyllo sheets and cut into 3-inch squares. Butter 24 gem tins. Arrange one square in a tin, brush with melted butter and top with another square, slightly overlapping. Brush with butter and top with a third square, again slightly overlapping. Brush top square with butter and gently push phyllo sheets into tin, forming cases. Continue to make phyllo cases with remaining squares. Bake in the oven for 10 to 12 minutes, or until golden. Let cool in the tins for 10 minutes and transfer to racks to cool completely. Fill cases and serve. This recipe yields 24 cases.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-D046 broadcast 04-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.