Yield: 4 servings
|1 pack||Phyllo dough|
|½ cup||Oil, olive|
|8 ounces||Cheese, Goat (feta)|
|½ cup||Tomatoes, sun dried (1/2 inch diced) soak in hot water if salty|
|¼ cup||Olives, Kalamata Greek|
|2 tablespoons||Basil; chopped|
|2 tablespoons||Pine nuts; toasted|
|\N \N||Salad baby greens tossed with both|
|\N \N||Vinegar, Balsamic|
|\N \N||Oil, Olive Extra Virgin|
Thaw the phyllo dough; lay out 1 sheet and brush with olive oil.
Overlap another sheet on top and brush with olive oil again. Repeat one more time.
Dice the cheese into ¾ inch dices and toss with the diced sun dried tomatoes, basil, olives, black pepper and pine nuts. Spoon a row of this mixture on the bottom edge of the phyllo. Roll the phyllo up and cut into desired portion size. Brush exterior with olive oil and place on a cookie sheet in the center of a preheated 425 degree oven until golden brown, approximately 8 to 10 minutes.
Place on a salad plate and surround with baby greens.
Wine Suggestion: Serve as a first course with Beringer Sauvignon Blanc or as a main course with Beringer Private Reserve Cabernet Sauvignon or Knights Valley Cabernet Sauvignon.
Jerry Comfort, Executive Chef Beringer Vineyards "The California Wine Country Cookbook II", compiled and edited by Robert & Virginia Hoffman, Hoffman Press, 11/93, ISBN #0-9629927-6-3 typed by Dorothy Hair 7/10/94 Submitted By JANIE BOURKE On 10-02-94