Yield: 4 servings
Measure | Ingredient |
---|---|
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 |
BERINGER VINEYARDS
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