Try these easy entrees using Athens® and Apollo fillo dough.
CHEVRE CHEESE & MUSHROOM PHYLLO SOUFFLES
Ingredients1 teaspoon olive oil2 shallots, finely chopped 1 cup crimini mushrooms, cleaned and finely choppedCooking spray20 sheets Athens® Fillo Dough (9”x14”), thawed2 tablespoons butter2 tablespoons all-purpose flour3/4 cup whole milk2 eggs, separated, the whites at room temperature2 tablespoons finely grated Parmesan cheese2/3 cup crumbled Chevre (goat) cheese
In a medium sauté pan, heat 1 teaspoon oil over medium heat. Add shallots and mushrooms and sauté for 8 to 10 minutes, until mushrooms are tender. Remove from heat and let cool.
Lightly coat a 4” muffin pan with cooking spray. Layer 5 fillo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from fillo. Place each layered fillo circle into muffin pan, pressing firmly against bottom and sides. Repeat layering and cutting of fillo 3 more times to make 8 soufflé shells.
Bake empty fillo shells in preheated 350ºF oven for 5 to 8 minutes or until golden brown. Let cool.
In a 2 quart saucepan melt butter over medium heat. Add the flour and whisk for 1 minute. Add the milk in a stream, whisking, and bring to a gentle boil. Lower heat and simmer for 2-3 minutes, until thick and smooth. Remove from heat and whisk in egg yolks, Parmesan and Chevre cheese.
In a small bowl, beat egg whites until stiff but not dry. Fold half of the egg whites into the cheese mixture, then gently fold in remaining whites.
Spoon about 1 tablespoon of the mushroom mixture into each fillo shell. Divide the cheese mixture evenly among the fillo shells.
Bake in preheated 350ºF oven for 15 to 20 minutes or until puffed and golden brown.
Makes 8 soufflés