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PHYLLO CROSTINI Ingredients
Cooking spray
20 sheets Athens® Fillo Dough (9”x14”), thawed
1 teaspoon garlic salt
2 cups fresh tomatoes, seeded and finely chopped
8 ounces feta cheese, crumbled
1/4 cup fresh oregano leaves (or 1 tablespoon dried oregano) Lightly coat 3” tart pans with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut four, 4-inch squares
from phyllo stack. Place cut square shape in the pan. Carefully push phyllo into pan, leaving the points sticking up. Sprinkle with a pinch of
garlic salt. Repeat process 4 times to make 16 shells.
Bake empty phyllo shells in preheated 350ºF oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove phyllo shells from pans.
Spoon about 2 tablespoons of chopped tomatoes into each shell. Top with 1 tablespoon of feta cheese. Sprinkle with oregano. Serve immediately.
Yield: 16 tarts
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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