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KALAMATA OLIVES & CHEVRE PHYLLO APPETIZERS Ingredients
20 sheets Athens® Phyllo Dough (9" x 14"), thawed
1 cup pitted kalamata olives, chopped
1 cup crumbled Chevre (goat) cheese
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh oregano, chopped
In a medium bowl, combine olives and goat cheese, mixing lightly.
In a small sausepan, melt the butter with oil over medium heat. Layer 5 fillo sheets, brushing each with butter-oil mixture. Cut the width of layered fillo into 4 strips. Plase about 1 1/2 tablespoons of filling at one end of fillo strip, leaving 1" from end and 1/2" from each side free of any filling. Fold fillo up over the filling to form a roll. Fold edges in to enclose the sides. Roll up to the end of the fillo strip. Brush outside of roll with butter-oil mixture. Repeat three times for a total of 16 rolls.
Place rolls seam side down, 1" apart, on ungreased cookie sheet or baking pan. Bake in preheated 350°F oven for 15 to 20 minutes or until golden brown. Sprinkle the top of the rolls with oregano, Serve warm or at room temperature.
Makes 16 small rolls
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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