5 SPICE CRAB PHYLLO BITES

Ingredients

8 ounces crab meat, lump, drained
¼ cup water chestnuts, 1/4” diced
1 teaspoon fresh ginger, minced
1 teaspoon Chinese 5 spice
3 teaspoons fresh basil, minced
1 Tablespoon red bell pepper, 1/4” diced
1 lemon, juice and zest
30 Athens® Mini Fillo Shells (2 boxes)
1 green onion, diced

In a medium mixing bowl, combine the first seven ingredients. Refrigerate for 1 hour. Fill mini shells with one rounded teaspoon of crab mixture. Garnish with green onion. Serve chilled.

ANDOUILLE SAUSAGE & PECAN TARTS

$1,000 Best Appetizer Winner Richard Boulanger, Williston, VT

Ingredients

3 slices diced bacon
1/4 cup small diced andouille sausage
2 tablespoons minced onion
15 Athens® Mini Fillo Shells (1 box)
2 ounces softened cream cheese
1 tablespoon softened butter
1 teaspoon light brown sugar
1/4 teaspoon fresh chopped thyme leaves
3 tablespoons finely chopped pecans
2 1/2 tablespoons grated hot pepper cheese
2 1/2 tablespoons finely chopped pecans

In a medium skillet, sauté bacon and andouille sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and sauté until just tender, drain. In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Fillo Shell.

In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans. Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.

APPLE AND BACON TARTS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

2 slices bacon, minced
1 small onion, minced
1 large Granny Smith apple, small diced
1 clove garlic, minced
3/4 cup white cheddar, grated
30 Athens® Mini Fillo Shells (2 boxes)
Salt and pepper, to taste

In a large pan, sauté bacon over medium high heat, until crispy. Remove with a slotted spoon. Add the onions, apple and garlic to the bacon fat. Season with salt and pepper. Sauté until the onions are translucent. Remove from heat and stir in the cheese. Taste for seasoning.

Divide the mixture evenly among the shells and bake in preheated 400°F oven for 5 minutes. Allow shells to cool for 1 minute before serving.

APPLE BUTTERED BACON CHEDDAR CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1/2 cup bacon, cooked and chopped
1/3 cup apple butter (choose one with spices)
1 cup sharp cheddar, shredded
1 crisp apple, diced
30 Athens® Mini Fillo Shells (2 boxes)
1/4 cup crème fraiche (or sour cream)

In a small microwave-safe bowl, mix bacon and apple butter and heat through.

In another small bowl, mix cheddar and diced apple and divide among shells. Bake for 5-8 minutes in preheated 350°F oven, or until cheese is melted. Top with the hot bacon mixture. Place crème fraiche in the corner of a plastic baggie (with corner snipped) or piping tube and pipe onto each shell for garnish. Serve immediately or at room temperature.

APPLE CHERRY SALAD PHYLLO TARTS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1 large apple, such as Gala or Honey Crisp, diced into 1/4" cubes
1/4 cup dried tart cherries, chopped
1/3 cup goat cheese, crumbled
2 Tablespoons poppyseed dressing
15 Athens Mini Fillo Shells

In a small bowl mix apples, cherries, goat cheese and dressing. Fill each fillo shell. Serve immediately.

Tip: Softened cream cheese may be substituted for goat cheese.

ASIAN BEEF WITH MANDARIN ORANGES

Ingredients
5 oz. small diced round steak
4 teaspoons cornstarch
4 teaspoons canola oil, divided
1/4 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
2 tablespoons teriyaki sauce
6 Mandarin oranges wedges, quartered, reserve juice
1 tablespoon suger
2 teaspoons water
2 teaspoons cornstarch
1/4 cup thinly sliced water chestnuts
1/4 cup small diced green bell peppers
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, toss diced steak with cornstarch.

In a medium skillet, heat 2 teaspoons of oil and sir-fry steak for 1-2 minutes. Remove from skillet and set aside.

Heat 2 teaspoons oil in a same skillet. Add ginger and garlic, sauté for 1-2 minutes. Add teriyaki sauces, 3 tablespoons of the Mandarin orange juice and sugar. Simmer and stir for 3 minutes.

In a small bowl, combine water and cornstarch. Mix well. Addd to skillet and simmer for 2 minutes until sauce is thickened. Add steak, water chestnuts and bell pepper. Stir to coat evenly. Spoon 1 rounded teaspoon of filling into each Fillo shell. Garnich with Mandarin orange pieces. Serve warm.

Makes 15 Appetizers

ASIAN QUINOA IN MINI PHYLLO SHELLS

Ingredients

½ cup quinoa, cooked
2  Tablespoons carrots, ¼" diced
3 Tablespoons frozen edamame, shelled
1½  Tablespoons red bell peppers, ¼" diced
1½  Tablespoons low sodium teriyaki sauce
½ teaspoon garlic, chopped
2 teaspoons sesame seeds
Pinch ginger, ground
15 Athens Mini Fillo Shells (1 box)

Preheat oven to 350°F. In a medium saucepan, cook quinoa according to instructions on the package (use chicken broth for added flavor). While the quinoa is cooking, in a small bowl, combine carrots, edamame, red bell pepper, teriyaki, garlic, sesame seeds and ginger.

When the quinoa is cooked, remove from heat, add the remaining ingredients to the saucepan with the quinoa and stir to combine. Once the quinoa and vegetables are thoroughly mixed, cover the mixture and allow to stand for 8-10 minutes to heat the vegetables.

While the quinoa mixture sits, place the shells on a baking sheet and bake for 3-5 minutes for added crispness. Remove the shells from the oven and fill with the Asian quinoa mixture. Serve immediately.

ASIAN SHRIMP WITH HONEY LIME GLAZE

Ingredients

1/2 teaspoon sesame oil
1 teaspoon minced fresh ginger
4 teaspoon fresh lime juice
1 tablespoon honey
2 teaspoons soy sauce
1/4 teaspoon lime zest
1 teaspoon water
1/2 teaspoon cornstarch
1/2 cup cooked, peeled and diced shrimp
1/4 cup small diced red bell pepper
1/4 cup drained canned Asian mini corn, cut 1/2 inch lengths
2 tablespoons thinly sliced on bias green onion
15 Athens® Mini Fillo Shells (1 box)

In a medium skillet, heat oil and sauté ginger for 1 minute. Add lime juice, honey, soy sauce and lime zest. Heat to a simmer.

In a small bowl, combine water and cornstarch until smooth; add to sauce stirring constantly. Cook for 2-3 minutes until thickened. Add shrimp and vegetables, heat and stir 1-2 minute. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve warm

AVOCADO CRAB BITES

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest

Ingredients

1 ripe avocado, peeled, mashed
4-8 ounces white crab meat, drained (4 ounces recommended, but can use up to 8 ounces, as desired)
1 tablespoon chopped cilantro
1 tablespoon lime juice
1-1/2 tablespoons minced shallots
1 tablespoon mayonnaise
1/8 teaspoon salt
15 Athens® Mini Fillo Shells (1 box)
1 can small shrimp, drained for garnish

In a medium mixing bowl combine avocados, crab meat, cilantro, lime juice, shallots, mayonnaise and salt mixing lightly. Chill for 1 hour. Fill each Mini Fillo Shell with 1 rounded tablespoon of avocado mixture and garnish each with one shrimp.

Serve immediately.

BACON AND BLUEBERRY BRIE PHYLLO TARTLETS

Winner in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
15 (1/2-inch) brie cubes, rind removed
1/3 cup blueberry preserves
1-2 slices cooked, crumbled smoked applewood bacon
2 Tablespoons thyme leaves or chives, finely chopped

On a large baking sheet, arrange fillo shells. Place one brie cube in each fillo shell; add about 1 teaspoon blueberry preserves. Bake in a preheated 375°F oven for 8-10 minutes, or until brie is soft.

Garnish each shell with crumbled bacon and thyme or chives. Serve immediately.

BACON SCALLOP SEA SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

8 slices bacon
30 bay scallops
1/4 cup mayonnaise
2 teaspoons chopped capers
1 teaspoon pickle relish
1 teaspoons minced green onion tops
1/2 clove minced garlic
30 Athens® Mini Fillo Shells (2 boxes)
1 tablespoon minced cilantro, for garnish

In a medium pan, cook bacon until nearly done but not crisp, and drain. Cut each slice in half crosswise, then in half lengthwise. Wrap a piece of bacon around each scallop, securing with a toothpick. Place scallops on a baking sheet and bake in preheated 350°F oven for 10 minutes or until bacon is crisp and scallops are opaque.

In a small mixing bowl, blend mayonnaise, capers, relish, green onion and garlic. Place 1/2 teaspoon of mayonnaise mixture into each Fillo Shell. Remove toothpicks and place a bacon wrapped scallop on top of the mixture. Garnish with minced cilantro. Serve immediately.

BAKLAVA BITES

Ingredients

1 ½ cups walnuts, chopped
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
30 Mini Fillo Shells

Syrup
1/2 cup sugar
1/2 cup water
1/4 cup honey
1 tablespoon lemon juice

In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse to combine. Spoon 1 tablespoon of nut mixture into each shell filling 30 mini shells. Bake in preheated 350°F oven for about 10 minutes.

In a small saucepan over medium heat combine the water, sugar honey and lemon juice and bring to a boil. Reduce heat and simmer for about 10 minutes. Cool slightly and pour a teaspoon of warm syrup over each shell.

Refrigerate filled shells for 4 to 5 hours, then thaw shells for 15 minutes before serving.

* Desserts can be frozen and then thawed for future use.

BASIL BALSAMIC STRAWBERRIES & MASCARPONE DELIGHTS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1 quart strawberries, hulled, roughly chopped
2 tablespoons balsamic vinegar
1 tablespoon basil leaves, thinly sliced
1 teaspoon black pepper, freshly ground
1 cup mascarpone cheese
1 tablespoon honey
Pinch of salt
15 Athens® Mini Fillo Shells (1 box)
¼ cup slivered almonds, toasted

In a large mixing bowl, combine the strawberries, balsamic vinegar, basil and black pepper. Gently fold to mix well and allow to rest for a few minutes.

In a small bowl, combine the mascarpone cheese, honey and salt. Spoon strawberry mixture into each fillo shell, followed by mascarpone mixture. Garnish with toasted almonds and serve.

BBQ CHICKEN PIZZA CUPS

Make it Fabulous with Fillo Recipe Contest Entry - Chef's Choice

Ingredients

2 cups, rotisserie chicken or other precooked chicken, small diced
3 tablespoons red onion, finely chopped
3 tablespoons cilantro, finely chopped
1/3 cup of your favorite bottled barbecue sauce
30 Athens Mini Fillo Shells (2 packages)
1/2 cup mozzarella cheese, finely shredded

In a small bowl, combine chicken, onion, cilantro and barbecue sauce and mix well. Spoon about 1 teaspoon of mixture into each fillo shell and sprinkle with cheese. Bake in a preheated 400°F for about 8 minutes or until the cheese melts. Serve immediately.

BEEF FAJITAS

Ingredients

2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon lime zest
Dash of salt and pepper
2 teaspoons vegetable oil
5 ounces thinly sliced round steak cut into 1 inch pieces
1 tablespoon diced onion
1 tablespoon small diced red pepper
1 tablespoon small diced green pepper
15 Athens® Mini Fillo Shells (1 box)
3 tablespoons guacamole, for garnish
3 tablespoons small diced tomato, for garnish

To make marinade, in a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest.

In another small bowl, combine 2 tablespoons of marinade in steak. Chill for 1 hour.

In a small skillet, heat oil and stir-fry steak for 2-3 minutes. Add remaining marinade, onion and pepper. Cook for 2-3 minutes. Place 1 rounded teaspoon of filling into each Fillo Shell. Garnish with ½ teaspoon each of guacamole and tomato. Serve warm.

BEEF WITH GORGONZOLA AND WALNUTS

Ingredients

5 ounces round steak, small diced
2 teaspoons fresh rosemary, minced
2.5 Tablespoons balsamic vinegar
1/2 cup red wine
Dash salt and pepper
1 teaspoon canola oil
1/3 cup onion, small diced
15 Athens® Mini Fillo Shells (1 box)
3 Tablespoons Gorgonzola cheese, for garnish
3 Tablespoons walnuts, coarsely chopped for garnish

Marinate steak with rosemary, balsamic vinegar, red wine and salt & pepper. In a small skillet heat oil and sauté onions 3-5 minutes. Add steak and marinating liquid to the pan. Reduce heat and simmer until liquid is reduced and beef is cooked. Spoon 1 teaspoon cooked steak mixture into each fillo shell. Garnish with cheese and walnuts. Bake in preheated 350ºF oven for 5-7 minutes. Serve Warm

Tip
Steak can be marinated 2 hours to overnight.

BEET-NUT PHYLLO CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1½ cups shredded beets (about 2-3 whole raw beets, peeled and processed by pulsing on and off for 20-30 seconds)
2 heaping tablespoons mayonnaise
½ cup peanuts, crushed
30 peanut halves for garnish
30 Athens Mini Fillo Shells (2 boxes)

In a bowl, mix shredded beets with mayonnaise and peanuts. Divide the mixture evenly among the shells. Garnish each shell with a peanut half. Serve immediately.

BEETS ‘N GOAT CHEESE

Ingredients

15 Athens® Mini Shells (1 box)
¼ cup pistachios, shelled
4 ounces goat cheese
1/8 cup water
½ cup diced beets, well drained and blotted dry
1 teaspoon honey

In a food processor, add the pistachios, cheese and water. Pulse the mixture until well combined. Evenly distribute the mixture into the shells. In a small bowl, toss the beets with the honey and spoon them over the cheese mixture. Garnish with pistachios is desired. Chill and serve.

BERRY CHERRY MINI SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
1 cup orange flavored dried cranberries
1/2 cup hot water
1 teaspoon vanilla extract
1 cup tart cherries
1/4 cup sugar
1 tablespoon honey
15 Athens® Mini Fillo Shells (1 box)
1/4 cup whipped topping, thawed for garnish
15 mint leaves, for garnish

In a small sauce pan combine cranberries, hot water and vanilla extract. Let soak for 30 minutes. Add cherries, sugar and honey, simmer over low heat until it comes to a slow boil. Remove from heat and let cool for 30 minutes. Spoon 1 tablespoon of filling into each Fillo Shell. Garnish with whipped topping and mint leaf. Serve immediately.

Makes 15 Desserts

BITE-SIZE MORNING BUNS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
1, 7.3-ounce tube of cinnamon rolls with icing (5 rolls)
15 pecan halves

Place shells on an ungreased baking sheet. Cut each cinnamon roll into thirds. Press each piece into a shell. Bake shells for 10 minutes in preheated oven at 350°F. Remove from oven and drizzle with icing. Top each shell with a pecan. Serve immediately.

BITE-SIZE PEANUT BUTTER CHOCOLATE CHEESECAKE TARTS

Ingredients

15 Athens® Mini FIllo Shells (1 box)
15 Mini Peanut Butter Cups
1/3 cup premade cheesecake filling

Arrange the shells on an ungreased cookie sheet. Place a peanut butter cup in each shell. Bake for five minutes in preheated oven at 350°F. Remove shells from oven.

Spoon cheesecake filling into a sandwich bag. Cut one corner of the sandwich bag at an angle and pipe filling onto each shell. Serve immediately.

Tip:
Drizzle with melted chocolate for garnish.

BLACK FOREST MINIS

Ingredients

15 Athens® Mini FIllo Shells (1 box)
3 Ho Ho cakes, cut into 5 slices each
8 maraschino cherries, well drained cut in half

Arrange shells on serving dish. Cut each Ho Ho into five slices. Place a Ho Ho slice into each shell. Top each shell with a cherry half. Serve.

Tips:
Substitute low-fat chocolate crème cakes for Ho Hos.

Add a dollop of whipped cream in the bottom of the shell.

BLOOMING PEARLS ATOP BLACK FOREST VINTAGE POTATO SHELLS

Make it Fabulous with Fillo Recipe Contest Finalist

Ingredients

15 pearl onions, similar size, cut into blossoms (See Instructions)
15 Athens® Mini Fillo Shells (1 box)
1/2 cup smooth and creamy mashed potatoes
3 tablespoons non-fat plain Greek yogurt
1/2 cup, vintage white extra sharp cheddar cheese, finely shredded
15 2-inch round cut circles of deli black forest ham, thin slice
Ground sweet paprika, for dusting, to taste
45 1/2-inch lengths of fresh chive tips, for garnish

To cut pearl onions into blossoms, first cut off bottom and top of onion with a paring knife. Remove a small portion of the onion center from the top of the onion with the knife tip; discard. Peel off the onion skin; discard. Slice the onion into small wedges from top to bottom, being careful to not cut all the way through to the bottom, but leave a small section of the onion bottom intact to hold the onion together as it blooms when it bakes.

Place the cut pearl onions on a 12-inch x 14-inch piece of aluminum foil. Loosely wrap up the foil, but fully enclose the onions. Bake the onions for 50-60 minutes in a preheated 350ºF oven until tender; let onions cool enough to handle.

In a 1-quart saucepan over medium heat, add the mashed potatoes, Greek yogurt, and white cheddar cheese. Stir the mixture together until warmed throughout, about 3-5 minutes. Remove from heat.

To assemble Mini Fillo Shells, place 1 ham circle slice into each shell. Top the ham with 1 mounded teaspoon of the warm mashed potato mixture. Place a pearl onion blossom on top of the mashed potatoes pressing it lightly. Gently fan open the onion petals by hand. Repeat step to assemble all the shells.

Place shells into a 9-inch pie dish. Bake shells in preheated 350ºF for 4-6 minutes to just heat through.

Lightly dust the shells with the ground sweet paprika, to taste, and place 3 chive tips into each onion center to make a plume. Serve promptly.

BLUE MOON APPETIZERS

$5,000 Grand Prize Winner Gilda Lester, Wilmington, NC

Ingredients
8 ounces softened cream cheese
1/4 cup bleu cheese
2 tablespoons softened butter
2 tablespoons chopped chives, reserve 1 tablespoon for garnish
1 tablespoon fresh lemon juice
2 ounces chopped prosciutto
1/4 cup finely chopped lightly toasted walnut
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons toasted chopped walnuts for garnish

In a medium bowl, mix cream cheese, bleu cheese, butter, 1 tablespoon chives and lemon juice until blended. Add prosciutto and walnuts mixing lightly. Using a pastry bag, pipe a rounded tablespoon of mix into each Fillo Shell. Garnish with walnutsand reserved chives. . Serve immediately.

Makes 15 Appetizers

BLUEBERRY BETTY BITES

Ingredients

15 Athens® Mini Fillo Shells (1 box)
½ pint blueberries
3-4 ounces Bisquick Shake‘n Pour Mix
1.5 ounces lemon curd

Place shells on an ungreased baking sheet. Add water to the Bisquick container as directed on package and spoon approximately 1 teaspoon of the mixture into each shell or enough to fill the shell ¾ full. Place 3 blueberries into each shell, slightly pushing down into Bisquick. Bake the shells for 8-10 minutes in preheated oven at 350°F. While the shells are still warm, spoon the lemon curd over the shells. Serve immediately.

Tips:
Substitute your favorite preserve for the lemon curd.

Garnish with a blueberry on top of the lemon curd.

BRANDIED NECTARINE PHYLLO TARTLETS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
2 cups diced fresh nectarines (about 2 medium nectarines)
1/4 cup package light brown sugar
2 1/2 Tablespoons apricot flavored brandy
2 slices pound cake, cut into 15 1/2-inch cubes plus 2 Tablespoons pound cake crumbs

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

In a medium skillet over medium-high heat, cook nectarines, brown sugar and brandy 3 to 4 minutes or until nectarines are soft and liquid is thick. Allow to cool. Place a cake cube in center of each fillo shell. Top with nectarine mixture. Garnish with cake crumbs. Serve immediately.

BRIE & FIG TARTLETS

Make it Fabulous with Fillo Recipe Contest Finalist

Ingredients

1 4-ounce package sliced prosciutto
1 13.2-ounce wheel of brie cheese, rind removed, cut into 1/2-inch cubes
30 Athens Mini Fillo Shells (2 boxes)
1 10-ounce jar of fig preserves

In a large pan over medium heat, or on a baking sheet in a preheated 375ºF oven, crisp prosciutto. Place on paper towels to cool. Once the prosciutto is cooled, cut it into small pieces.

Place one cube of brie into each Mini Fillo Shell. Spoon a teaspoon of fig preserves over the brie. Bake shells in preheated 375ºF oven for 8-10 minutes until brie is melted.

Remove shells from oven and garnish each shell with small pieces of crisp prosciutto.

Tips:

Substitute prosciutto with fruit: Raspberries, apples, mangoes, blueberries or pomegranate

Fig preserves can be substituted with: Apple butter, apricot, blackberry, pumpkin butter, marmalade or hot pepper

Garnish with nuts: Pistachios, walnuts, pecans or almonds

BRIE WITH FRESH RASPBERRY

Ingredients

5 oz. Brie cheese, rind removed, cut into 1/4 inch cubes
15 Athens® Mini Fillo Shells (1 box)
15 fresh raspberries

Place a cube of Brie into each Fillo Shell. Bake in a preheated 350°F oven for 5 minutes or just until cheese is melted. Top with one raspberry. Serve warm.

Tip: Substitute your favorite fruit preserves in place of raspberries.

BUFFALO WING PHYLLO BITES

Winner in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1 cup cooked chicken, shredded
1/4 cup hot sauce
15 Athens Mini Fillo Shells (1 box)
2 Tablespoons blue cheese dressing
2 Tablespoons green onions, sliced

In a small bowl, combine shredded chicken with hot sauce.

Place one Tablespoon of chicken in each fillo shell. Drizzle each shell with blue cheese dressing and garnish with green onions. Serve immediately.

CAFÉ MOCHA

Ingredients
1/3 cup heavy whipping cream
1 tablespoon cold water
1 tablespoon Kahlua
1/2 teaspoon plain gelatin
3 tablespoons powdered sugar
1/4 teaspoon instant coffee powder
2 tablespoons semisweet chocolate chips
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons shredded coconut, for garnish

In a small chilled bowl, whip heavy cream to full volume. Chill for 1 hour. In a small pan, combine water, Kahlua and gelatin and let stand for 1 minute. Add powdered sugar, instant coffee and chocolate chips. Over low heat stir until chocolate chips are melted. Bring to room temperature. Gently fold the chocolate mixture into the whipped cream. Chill for 1 hour. Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with shredded coconut. Serve immediately.

Makes 15 Desserts

CAJUN SCALLOPS WITH MANGO SALSA

Ingredients

1/3 cup coarsely chopped mango
2 teaspoons lime juice
1 teaspoon rice vinegar
1/4 teaspoon seeded and minced Thai chili pepper
1 teaspoon minced red bell pepper
5 oz. bay scallops
2 teaspoons Cajun seasoning
2 teaspoons butter
15 Athens® Mini Fillo Shells (1 box)
 

To make mango salsa, in a small bowl, combine mango, lime juice, vinegar and peppers.  Chill for 1 hour.  Toss scallops and Cajun seasoning together.  In a medium skillet, melt butter and sauté scallops for 4-5 minutes.  Spoon 1 rounded teaspoon (about 3) of scallops into each Fillo Shell.  Bake in preheated 350ºF oven for 5 minutes.  Garnish with 1 teaspoon of mango salsa.  Serve warm.

CALZONE BITES

Ingredients

15 Athens® Mini Fillo Shells
15 slices of pizza pepperoni
¼ cup pizza sauce
¾ cup finely shredded mozzarella
5 ounces pizza dough (1/2 tube)
1 teaspoon Italian seasoning

Place the shells on an ungreased baking sheet. Press one slice of pepperoni into each shell. Evenly distribute the pizza sauce among the shells followed by the cheese.

Roll out the pizza dough to the approximate size of the shell tray. With a small, round cookie cutter that is approximately the size of the shell, cut out 15 pieces. Place each piece of dough on top of the filling.

Sprinkle the shells with the seasoning and bake for 8-10-minutes in a preheated oven at 350°F. Serve immediately.

Tips:
Create a vegetarian version using your favorite vegetable toppings instead of pepperoni.

Top with a dollop of sauce and garnish with strips of pepperoni.

CANNOLI

Ingredients

2/3 cup ricotta cheese
2 tablespoons sifted confectioners sugar
2 teaspoons Grand Marnier
2 teaspoons orange zest
1 tablespoon miniature semi-sweet chocolate chips
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, beat ricotta cheese on medium speed with an electric mixer for 2 minutes. Add sugar and Grand Marnier. Beat 2-3 minutes or longer until mixture is smooth. Mix in the orange zest and chocolate chips. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.

CAPPUCCINO FLUFF

Ingredients
1/3 cup ricotta cheese
2 tablespoons cappuccino dry beverage mix
1/3 cup marshmallow crème
3 tablespoons fat free, non dairy whipped topping
15 Athens® Mini Fillo Shells (1 box)
15 chocolate covered coffee beans or cinnamon, for garnish

In a small bowl, combine ricotta cheese, cappuccino mix and marshmallow crème. Fold in the whipped topping. Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with chocolate covered coffee bean or dust with cinnamon. Serve immediately.

Makes 15 Desserts

CARAMEL CHOCOLATE MACCHIATO MINI PHYLLO TARTS

Ingredients

4 oz. Greek cream cheese, softened
¼ cup Coffee-mate^® Creamer Caramel Macchiato Creamer, sugar free liquid
15 Athens^® Mini Fillo Shells (1 box)
Melted chocolate, for garnish

In a medium mixing bowl, combine cream cheese and creamer until light and smooth. Refrigerate for 30 minutes to firm the mixture. Spoon or pipe a tablespoon of filling into each shell. Garnish with chocolate and serve.

CARAMELIZED ONION AND GOAT CHEESE TARTLETS

Ingredients

Onion:
2 tablespoons olive oil
1 large onion, thinly sliced
1/4 teaspoon nutmeg
Salt & pepper to taste

Tartlets:
4 ounces goat cheese
1 egg yolk
2 tablespoons Greek-style yogurt
15 Athens® Mini Fillo Shells (1 box)

In a small skillet, heat olive oil over low heat and sauté onion, 20-30 minutes, stirring frequently, until beginning to brown. Add nutmeg, salt and pepper. Set aside to cool. Combine goat cheese, egg yolk and yogurt in a small bowl. Spoon mixture into Athens Mini Fillo Shells. Bake in a pre-heated 350°F oven until set, about 15 minutes. Top with onions and serve.

CHERRY CRUNCH

Ingredients

2 tablespoons chopped walnuts
2 tablespoons packed brown sugar
2 teaspoons all-purpose flour Dash ground cinnamon
2 teaspoons butter
6 oz. canned cherry pie filling
15 Athens® Mini Fillo Shells (1 box)

To make streusel topping, in a food processor, place nuts, brown sugar, flour, cinnamon and butter. Pulse 5 times so mixture mixture is coarsely chopped. Spoon 1 teaspoon of cherry pie filling into each Fillo Shell. Top with 1/2 teaspoon of streusel topping. Bake in preheated 350°F oven for 15-20 minutes. Serve immediately.

CHERRY SUMMER PHYLLO S'MORES

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
1/4 cup graham cracker crumbs
30 star marshmallows *or 45 mini marshmallows
1 cup cherry pie filling
3 ounces white chocolate chips
*30 blueberries, for garnish

Place shells on a baking sheet. Sprinkle about 1/2 teaspoon graham cracker crumbs into each fillo shell. Place a star or three mini marshmallows on top of graham cracker crumbs. Top with cherry filling, using a toothpick to keep one whole cherry in place. Bake in a preheated 350°F oven for 5-7 minutes.

Place white chocolate chips in one bottom corner of a Ziploc bag. Microwave in short 10-second intervals, until melted. Snip corner of bag to make a disposable pastry bag. Remove shells from oven. Use the pastry bag to add white chocolate "stripes" on top of cherry filling. Place a star marshmallow or 2 blueberries on the toothpick.

*If you can’t find star marshmallows, substitute mini marshmallows and blueberries.

CHICKEN AND PICO DE GALLO

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/2 cup cooked medium-diced chicken
1 small diced avocado
1 small seeded and diced tomato
2 tablespoons chopped green onion
2 teaspoons minced jalapeño
2 tablespoons mayonnaise
1 tablespoon vinegar
1 tablespoon chopped cilantro
1/4 teaspoon salt
15 Athens® Mini Fillo Shells (1 box)
15 cilantro sprigs, for garnish

In a small bowl combine chicken, avocado, tomato, green onions, jalapeño, mayonnaise, vinegar, cilantro and salt mixing well. Chill for 1 hour. Place 1 rounded tablespoon of mixture into each Fillo Shell. Garnish each with a sprig of cilantro. Serve immediately.

CHICKEN FLORENTINE

Ingredients
1/2 cup small diced chicken breasts
Dash of salt and pepper
2 teaspoons olive oil, divided
2 teaspoons all purpose flour
2 teaspoons white wine
1/2 cup milk
1/4 cup chopped fresh spinach
1 tablespoon small diced roasted red pepper
15 Athens® Mini Fillo Shells (1 box)
4 teaspoons shredded Parmesan cheese, for garnish

Season the chicken with salt and pepper. In a small skillet, heat oil and sauté chicken 5-7 minutes until fully cooked. Stir in flour, cook for 2 minutes stirring constantly. Add the wine and cook for 1 minute. Add the milk, stirring constantly. Cook for 2-3 minutes until thick and creamy. Add spinach and pepper, cook for an additional 1-2 minutes. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with 1/4 teaspoon of Parmesan cheese. Serve warm.

Makes 15 Appetizers

CHICKEN FLORENTINE PHYLLO PETITES

Ingredients

4 Tablespoons frozen, chopped spinach, thawed
2 Tablespoons light garlic and herb cheese, such as Boursin
1/2 cup precooked chicken breast
1/4" diced, such as Perdue Chicken Short Cuts (Grilled Italian Style)
Pine nuts, toasted, for garnish
15 Athens® Mini Fillo Shells (1 box)

Squeeze water from thawed spinach and drain onto paper towels.

In a medium bowl, combine spinach, cheese and diced chicken. Mix thoroughly. Fill shells with a heaping teaspoon of mixture. Arrange filled shells evenly on a baking sheet. Bake in preheated 350°F oven for 8-10 minutes. Garnish with toasted pine nuts. Serve immediately.

CHICKEN MARGARITA WITH AVOCADO SALSA

Ingredients
1 tablespoon orange juice
1 tablespoon tequila
2 teaspoons lime juice
1/4 teaspoon orange zest
1/8 teaspoon lime zest
Dash of salt and pepper
1/4 cup small diced chicken breast
1 teaspoon canola oil
3 tablespoons small diced avocado
2 tablespoons chopped and seeded tomatoes
4 teaspoons small diced green onions
2 teaspoons chopped black olives
1 teaspoon minced jalapeno pepper
1 teaspoon finely chopped fresh cilantro
1 teaspoon lime juice
1/4 teaspoon minced garlic
1/4 teaspoon lime zest
15 Athens® Mini Fillo Shells (1 box)

To make marinade, in a small bowl combine orange juice, tequila, lime juice, orange zest, lime zest, salt, and pepper. Mix well. Add chicken and chill for 1 hour.

In a small skillett, heat oil and sauté chicken for 5-7 minutes until fully cooked. Chill for 1 hour.

To make avocado salsa, in a small bowl combine avocado, tomatoes, onion, olives, jalapeno pepper, cilantro, lime juice, garlic, and lime zest. Mix lightly.

Combine chicken with avocado salsa. Mix lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately

Makes 15 Appetizers

CHICKEN SAUSAGE & KRAUT PHYLLO BITES

Ingredients

Ingredients:
1 precooked chicken sausage, ¼” diced, such as Johnsonville Chipotle Monterey Jack
3 Tablespoons sauerkraut, drained, such as Frank's or Snow Floss
1 ½ teaspoons spicy brown mustard
1 ½ Tablespoons mayo with extra virgin olive oil, reduced fat
15 Athens® Mini Fillo Shells (1 box)

Directions:
In a medium bowl, combine diced sausage, sauerkraut, mustard and mayo. Mix thoroughly. Fill shells with a heaping teaspoon of mixture. Arrange filled shells evenly on a baking sheet. Bake in preheated 350°F oven for 8-10 minutes. Serve immediately.

CHILI DOG MINIS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
½ cup beanless chili
1 bun-length hot dog
1 slice of cheddar cheese
1 scallion, sliced for garnish

Arrange shells on an ungreased baking sheet. Spoon chili into each shell. Cut cheese into 16 slices and place on top of chili. Cut hot dog into 15 slices and place on cheese. Bake for 8-10 minutes in preheated oven at 350°F. Remove shells from the oven and garnish with scallion slices. Serve immediately.

CHIPOTLE SHRIMP CUPS

Make it Fabulous with Fillo Contest Entry - Weekly Winner

Ingredients

1 cup cooked shrimp, peeled & coarsely chopped
½ yellow bell pepper, peeled & diced
½ red bell pepper, peeled & diced
¼ cup fresh cilantro, chopped
1 chipotle pepper in adobo sauce, chopped fine
4 ounces Fontina cheese, grated
30 Athens® Mini Fillo Shells (2 boxes)

In large bowl, combine shrimp, peppers, cilantro, chipotle pepper, and cheese. Fill each fillo shell with shrimp mixture and bake in preheated 375°F oven for 7-10 minutes or until the cheese is melted. Serve immediately.

CHOCOLATE CHEESECAKE SHELLS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

30 Athens® Mini Fillo Shells (2 packages)
2 ounces dark chocolate, melted
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
8 ounces whipped topping, divided
1/2 cup shaved chocolate curls

Place the shells on a baking sheet and bake in a preheated 350°F oven for 3-5 minutes until desired crispness is achieved. Place on cooling racks and cool completely.

In a medium sized bowl combine melted chocolate, cream cheese, sugar and half of the whipped topping until well blended. Fill each fillo shell with the chocolate cheesecake filling and set in fridge for 2 hours to chill. Before serving, garnish each shell with a dollop of whipped topping and sprinkle with chocolate shavings. Serve immediately.

CHOCOLATE COVERED PEANUT BUTTER CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

2 ounces chocolate chips
1/4 cup peanut butter
1/4 cup whipped cream
15 Athens Mini Fillo Shells

In a small glass dish, melt the chocolate chips in microwave until smooth. Coat the outside of each shell by dipping in melted chocolate.

In a medium bowl, whip peanut butter and whipped cream together until smooth.

Divide the mixture evenly among the shells and chill for at least one hour.

CHOCOLATE CREAM WITH STRAWBERRIES

Ingredients

2 teaspoons cocoa powder
1 teaspoons granulated sugar
1/3 cup ricotta cheese
1/3 cup marshmallow cream
3 tablespoons heavy whipping cream
15 Athens® Mini Fillo Shells (1 box)
4 strawberries, quartered, for garnish

To make chocolate cheese mixture, in a small bowl, combine cocoa and sugar. Add ricotta cheese and beat well. Fold in marshmallow cream.

In another small chilled bowl, whip heavy cream to full volume. Fold into the chocolate cheese mixture.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with strawberry quarters. Serve immediately.

CHOCOLATE DIPPED STRAWBERRIES

Ingredients

1/3 cup semi sweet chocolate chips
1 teaspoon solid shortening
15 strawberries, whole, washed and stem removed
1/2 cup prepared light whipped topping
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, combine chocolate chips and shortening. Microwave on medium power about 45 seconds. Stir well until smooth. Dip top of strawberry in melted chocolate. Place in refrigerator to harden for 1 hour.

Spoon 2 teaspoon of whipped topping into each Fillo Shell. Top with strawberry. Serve immediately.

CHOCOLATE JACK-O-LANTERNS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

2 ounces chopped milk chocolate
1/2 Tablespoon heavy cream
15 Athens® Mini Fillo Shells (1 box)
4 Tablespoons softened cream cheese
1 Tablespoon slightly warmed honey
1 Tablespoon zested and minced orange peel
2 Tablespoons fresh orange juice
1/4 cup vanilla flavored yogurt
1/4 cup chilled whipping cream
Chocolate curls and orange peel strips, for garnish

In a small glass dish, melt the milk chocolate with the heavy cream in the microwave until smooth. Coat the outside of each Fillo Shell by dipping in melted chocolate. Place in refrigerator to firm up chocolate.

In a small mixing bowl, beat together cream cheese, honey, orange peel, orange juice and yogurt until very smooth. In a separate bowl, beat whipping cream until firm peaks form. Fold whipped cream into creamed mixture. Spoon 1 heaping Tablespoon of filling into each coated Fillo Shell. Garnish with a chocolate curl and a bit of orange peel. Serve immediately.

CHOCOLATE MOUSSE CUPS WITH CANDIED BACON

First Place Mini Fillo Shell Winner - Make it Fabulous with Fillo Recipe Contest

Ingredients

6 slices bacon
1/2 cup packed brown sugar, divided
1/2 cup mascarpone
1 1/2 oz. bittersweet chocolate, melted
1/8 teaspoon instant coffee
1/2 cup heavy cream
15 Athens Mini Fillo Shells (1 box)

In a large, heavy skillet, fry bacon over medium-low heat, turning once, until partially cooked (should still be limp). Remove bacon to paper towels and drain all fat from pan. Return bacon to pan and sprinkle with 1/4 cup brown sugar. Cook over low heat, turning frequently, about 10 minutes, until bacon is well coated with sugar and very firm. Remove to a rack to cool. (do not cool on paper towels). If any melted sugar remains in the pan, spoon it over the bacon.

Meanwhile, place shells in preheated 350ºF oven for 4 minutes to crisp. Remove and cool.

In a small bowl, with an electric mixer, beat mascarpone, remaining sugar, chocolate and coffee. In another bowl, beat heavy cream until stiff peaks form. Fold into chocolate mixture.

Spoon two teaspoons of chocolate mixture into each shell. Chop bacon into small pieces and sprinkle over chocolate. Serve immediately. Note: If not serving immediately, refrigerate filling and bacon so that shells stay crispy and crunchy once they're filled.

CITRUS AND BERRY TARTLETS

Ingredients
Zest from a lemon or tangerine
1 packet gelatin powder, unflavored
¼ cup water
1 cup non-fat plain yogurt
¼ cup non-fat sour cream
3 tablespoons honey or agave nectar
15 Athens® Mini Fillo Shells (1 box)
Fresh blueberries or raspberries, for garnish
1 sprig fresh mint

Mix citrus zest and one packet of gelatin into boiling water and stir well until dissolved (5 minutes). Place yogurt, sour cream and honey or agave nectar in a medium mixing bowl and stir well. Pour in hot citrus zest, water and gelatin mixture quickly and stir well.

Once thoroughly blended, remove Athens® Mini Fillo Shells from freezer and slowly fill each shell while still in the tray directly up to the rim of the fillo shell and return to freezer to set, about 10 minutes.

When citrus filling is firm on the surface, remove from the freezer, place on a tray and garnish with fresh berries and small mint leaf.

Serve immediately.

Makes 15 desserts

COCONUT BANANA MINI PHYLLO CREAM PIES

Ingredients

Ingredients:
1 Tablespoon coconut milk
1 1/2 Tablespoons 0% Greek yogurt, such as Fage
1 teaspoon agave syrup
1/8 teaspoon almond extract
2 teaspoons sweetened coconut flake, toasted
1 banana
Banana chips, crumbled, for garnish
15 Athens® Mini Fillo Shells (1 box)

Directions:
In a small mixing bowl, combine coconut milk, Greek yogurt, agave syrup, almond extract and toasted coconut flakes. Mix thoroughly. Cover with plastic wrap and refrigerate for 1 hour.

When ready to assemble, peel the banana. Slice down the center lengthwise, then cut ¼" semi circles from the halved banana. Place one semi-circle of banana in the bottom of each shell. Spoon about ½ teaspoon of coconut mixture over the banana. Garnish with crumbled banana chips. Serve immediately.

Serving Suggestion:
Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

COOL CANTALOUPE PHYLLO CUPS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

2 Tablespoons white wine
2 1/2 Tablespoons honey
60 small cantaloupe balls (1/2 inch diameter)
30 Athens Mini Fillo Shells (2 boxes)
3 Tablespoons minced fresh mint

In a small bowl, mix white wine and honey. In a wide shallow bowl, place cantaloupe balls and pour the wine-honey mixture over it. Chill for 30 minutes in fridge (or overnight).

Bake fillo shells in preheated 350ºF oven for 5 minutes to crisp. Remove and cool.

Place 2 cantaloupe balls in each fillo shell and sprinkle evenly with mint. Serve immediately.

Tip: You can substitute champagne for the white wine, or for a family-friendly treat, use sparkling white grape juice in place of the wine.

Yield 30 desserts

CORNY PIZZA BOWLS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

30 Athens Mini Fillo Shells (2 boxes)
12 ounces shoepeg corn, drained
1/2 cup sour cream
4 ounces canned chilies, drained
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup pepperoni, chopped
1/2 cup jalapeño cheese, shredded

Preheat the oven to. Place shells on a baking sheet. Set aside.

In a medium bowl, combine the shoepeg corn, sour cream, chilies, tomatoes and pepperoni.

Fill the shells with mixture. Sprinkle each shell with cheese. Bake in preheated 375°F oven for 5-8 minutes, or until cheese starts to melt. Remove from oven to wire rack to cool slightly, before serving. Serve warm or at room temperature.

COUSCOUS WITH ROASTED VEGETABLES

Ingredients

1/3 cup cooked couscous
1/3 cup roasted vegetables, small diced
2 tablespoons Italian dressing
1 tablespoon fresh parsley, chopped
1/2 teaspoons lemon juice
Salt and pepper to taste
15 Athens® Mini Fillo Shells (1 box)

In a small mixing bowl toss couscous, vegetables, Italian dressing, parsley, lemon juice, salt and pepper. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.

COWBOY COOKIE BITES

Ingredients

15 Athens® Mini Fillo Shells (1 box)
8 ounces premade chocolate chip cookie dough
1/8 cup cinnamon chips
1/8 cup pecan pieces
1 tablespoon instant oats

Place the shells on an ungreased baking sheet. Combine all of the remaining ingredients in a small bowl. Place even amounts of the mixture into each of the shells. Bake for 8-10 minutes in preheated oven at 350°F. Let cool for about 5 minutes before serving.

CRAB SALAD TARTLETS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
1, 6-ounce can crab meat, drained
1/3 cup corn, thawed
2 teaspoons jalapeño, diced
¼ cup chip dip
1/8 teaspoon season Salt

Place the shells on a serving dish. In a small bowl, mix the remaining ingredients and evenly distribute the crab mixture among the shells.

Tip:
Substitute lobster, tuna or chicken for crab meat.

CRANBERRY LEMON MINI BAKLAVA TARTS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/2 cup finely chopped walnuts
1/4 cup coarsely chopped dried cranberries
1/8 teaspoon cinnamon
1 tablespoon melted butter
1 teaspoon lemon juice
2 tablespoons honey
15 Athens® Mini Fillo Shells (1 box)
1/4 cup plain Greek yogurt
1 teaspoon lemon zest
Lemon zest, for garnish

In a small bowl, combine walnuts, cranberries, cinnamon, butter, lemon juice and honey until well blended. Place Fillo Shells on a cookie sheet and spoon 1 rounded teaspoon of walnut mixture into each shell. Bake in a preheated 350°F oven for 9 to 11 minutes, or until tarts are golden brown. Let cool for 10 minutes.

In a small bowl, mix yogurt and 1 teaspoon lemon zest. Spoon one dollop of yogurt mixture on each Fillo Shell. Top with lemon zest. Serve immediately.

CRISPY LOW FAT SEAFOOD RANGOON BITES

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

8-ounce block of neufchatel cheese (1/3 less fat than cream cheese)
4 ounces imitation crab meat
4 ounces cooked shrimp
1 tablespoon prepared horseradish
1 tablespoon dried chives
2-3 dashes of hot sauce
30 Athens® Mini Fillo Shells (2 boxes)

In a food processor, combine cheese, crab, shrimp, horseradish, chives and hot sauce until well blended.

Fill each fillo shell with the mixture.

Bake the filled shells in a preheated 400°F for 8-10 minutes, until the tops are lightly browned and the filling is heated through.

DEVILED EGGS

Ingredients

3 shelled hard boiled eggs 
1/4 cup mayonnaise or salad dressing 
1/2 tablespoon prepared mustard 
1 teaspoons white vinegar 
1/8 teaspoon salt 
15 Athens® Mini Fillo Shells (1 box)

In a food processor, place eggs, mayonnaise, mustard, vinegar and salt(and any variation ingredients) and pulse until smooth.

Spoon or pipe 2 teaspoon of filling into each Fillo Shell. Garnish as desired. Serve immediately.

Variations: add one of the following
1/4 teaspoon dry dill
1 teaspoon horseradish

Suggested garnish:
chives
paprika
minced ham
crumbled cooked bacon
slice of stuffed green olive
 

EASY S'MORES

Ingredients

3 tablespoons Jet-puffed Marshmallow Creme
1 1/2 teaspoons heavy cream
1/4 cup chocolate chips
3 tablespoons graham cracker crumbs
15 Athens® Mini Fillo Shells (1 box)

In a medium bowl mix marshmallow creme with heavy cream until smooth. Add chocolate chips and mix until evenly coated. Spoon a 1/2 teaspoon of the graham cracker crumbs into the bottom of each Fillo Shell. Fill shells with a heaping teaspoon of the marshmallow mixture. Arrange filled shells evenly on a baking sheet. Bake in a preheated 400°F oven for five minutes. Serve immediately.

Note: Chocolate chips will retain their original shape but will be soft when eaten.

EGGS AND HAM CRISPY CUPS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/2 cup medium diced cooked ham
3 grated hard boiled eggs
2 tablespoons prepared pesto sauce
2 tablespoons mayonnaise
1 tablespoon minced cilantro
1 teaspoon Dijon mustard
1/4 teaspoon salt
15 Athens® Mini Fillo Shells (1 box)
Parsley sprigs, for garnish

In a small mixing bowl combine ham, eggs, pesto sauce, mayonnaise, cilantro, Dijon mustard and salt, mixing lightly. Place 1 rounded tablespoon of mixture into each Fillo Shell. Garnish each shell with a sprig of parsley. Serve immediately.

EMERALD SUGARED PEACH PUMPKIN MASCARPONE PETITES

Make it Fabulous with Fillo Recipe Contest Finalist

Ingredients

1/2 cup pumpkin pie filling/mix (canned)
1/2 cup peach variety all-fruit or simply fruit spread
1/2 cup mascarpone cheese
6 tablespoons sugar, divided
3 tablespoons milk
2 tablespoons, fresh basil leaves, chopped
30 Athens Mini Fillo Shells (2 boxes)

In a small bowl, mix pie filling and fruit spread.

In another bowl, beat together mascarpone, sugar and milk. Transfer the mixture into a plastic bag or piping tube.

In a mortar and pestle or with a knife and cutting board, combine the remaining sugar (4 tablespoons) with the basil to create the Emerald Sugar.

Divide the peach-pumpkin mixture evenly among the Fillo Shells. Top with a small squeeze of the mascarpone mixture. Sprinkle each shell with the Emerald Sugar.

Serve immediately.

FESTIVE BANANA SPLIT CUPS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/2 cup thawed whipped topping
3 ounces softened cream cheese
3 Tablespoons powdered instant vanilla pudding
2 Tablespoons powdered sugar
3 Tablespoons small diced banana
3 Tablespoons drained, crushed pineapple
15 Athens® Mini Fillo Shells (1 box)
1/4 cup thawed whipped topping, for garnish
2 Tablespoons mini semi-sweet chocolate chips, for garnish
8 whole maraschino cherries, drained and cut in half, for garnish

In a medium bowl, use an electric mixer to beat whipped topping, cream cheese, instant pudding and powdered sugar until well blended. Stir in bananas and pineapples, mixing lightly. Chill 1 hour. Spoon 1 Tablespoon of filling into each Fillo Shell. Garnish each with dollop of whipped topping and chocolate chips and top with a cherry half. Serve immediately.

FIG AND PISTACHIO PHYLLO CUP

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/3 cup Mission figs, hard stems removed
2 tablespoons melted apricot jam
1 tablespoon honey
2 tablespoons frozen orange juice concentrate
2 teaspoons shelled pistachios
1 teaspoon orange zest
1/8 teaspoon ground cinnamon
15 Athens® Mini Fillo Shells (1 box)

Topping
1/3 cup shelled pistachios
1/3 cup powdered sugar
1/8 teaspoon cardamom
2-4 tablespoons fresh orange juice
Dried sliced apricots, for garnish

In a food processor combine figs, jam, honey, orange juice concentrate, pistachios, orange zest and cinnamon, blend until almost smooth. Spoon 1-1/2 teaspoons of filling into Fillo Shells and set aside.

In a food processor place pistachios, sugar and cardamom, pulse until smooth. Add fresh orange juice, 1 tablespoon at a time, and sliced apricots for garnish.

FRENCH SILK PHYLLO PETITES

Ingredients

4 oz. Kraft Philadelphia Indulgence Milk Chocolate
4 oz. marshmallow creme
15 Athens® Mini Fillo Shells (1 box)
1/3 cup whipped topping, for garnish
Dark chocolate, shaved for garnish

In a small mixing bowl, combine the Kraft Milk Chocolate and the marshmallow creme. Mix thoroughly. Spoon or pipe a tablespoon of mixture into each shell. Top each mini shell with whipped topping and chocolate shavings. Serve.

TIP:
Create a toppings bar using the French Silk recipe as the base.
Topping Ideas:
• Peanuts
• Nuts
• Toffee Candy Bar, crumbled
• Cookies, crumbled, such as Gingersnaps, Graham cookies
• Chocolate Chips
• Peanut Butter Chips
• Biscotti, crumbled
• Whipped Cream, plain or flavored
• Fresh Berries
• Cherries

FRESH HEIRLOOM PHYLLO CANAPES

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 small heirloom tomatoes or cherry tomatoes
3 ounces herbed Feta cheese
1/2 cup Greek yogurt
4 Tablespoons pesto
15 Athens Mini Fillo Shells (1 box)

Cut the stem end off tomatoes. Hollow inside of tomato with knife. Rinse and let dry on paper towel. Once dry, fill with Feta cheese.

Place a 1/2 teaspoon of yogurt in each fillo shell. Drizzle each with pesto. Place a Feta cheese filled tomato in center of each shell. Serve immediately.

Yield 15 appetizers

FROZEN LEMON PHYLLO CLOUDS

Winner in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

8 ounces whipped topping, thawed
1 teaspoon Crystal Light lemonade powder
6 ounces lemon yogurt
30 Athens Mini Fillo Shells
1 lemon, zested for garnish, if desired

Allow frozen whipped topping to soften. In a medium bowl, combine lemonade powder and yogurt, waiting a few minutes until crystals melt. Fold the whipped topping into the yogurt mixture.

Fill each fillo shell with a tablespoon of the mixture. Place the filled shells in the freezer for at least an hour before eating.

Tip: You may top with a dollop of jam, lemon curd or lemon zest

FRUITY PHYLLO CHEESECAKE BITES

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
8 ounces cream cheese, room temperature
2 Tablespoons brown sugar
4 ounces fruit preserves, flavor of choice

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness. In a medium bowl, mix cream cheese with brown sugar until well blended. Spoon mixture into fillo shells. Top with preserves. Serve immediately.

GARLIC MASHED POTATOES

Ingredients

1 peeled and guartered meduim russet potato
2 peeled garlic cloves
1/2 teaspoon salt
1/4 cup olive oil
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons dill weed, for garnish

In a meduim saucepan, place potato and enough water to cover. Add garlic and salt. Cook over medium heat for 15 minutes or until potato is soft. Drain water, saving 2 tablespoons of liquid. In a food processor, puree potato and garlic. Slowly pour olive oil into running food processor. Add reserved water and process until smooth and creamy. Season with salt and pepper. Spoon 1 rounded teaspoon of fillling into each Fillo Shell. Bake in preheated 350°F oven for 8-10 minutes or until golden brown. Garnish with dill weed. Serve warm.

GINGER PISTACHIO CHERRY DELIGHTS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
8 ounces softened mascarpone cheese
2 ounces finely chopped semi-sweet chocolate
1/2 cup powdered sugar
1 teaspoon grated orange zest
1/4 teaspoon vanilla extract
1/4 cup minced dried tart cherries
1/4 cup minced crystallized ginger
15 Athens® Mini Fillo Shells (1 box)
1/3 cup pistachios, for garnish

In a small bowl, combine mascarpone cheese, chocolate, powdered sugar, orange zest, vanilla extract, dried cherries and ginger, mixing well. Chill for 1 hour. Transfer filling to a pastry bag without a tip and pipe a rounded tablespoon of mixture into each Fillo Shell. Garnish with pistachios. Serve immediately.

Makes 15 Desserts

GOAT CHEESE PHYLLO TARTS WITH POMEGRANATE & FIG

Chef's Choice in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
5 ounces goat cheese, room temperature
1 Tablespoon honey
4 Mission figs, quartered
1/4 cup pomegranate seeds

Place the shells on a baking sheet and bake in a preheated 350°F oven for added crispness. Allow to cool.

Using a whisk or electric mixer, whip goat cheese and honey until smooth. Place filling in a piping bag or zip-lock bag. Cut off the corner and fill each fillo shell with goat cheese mixture. Top each with a fig quarter and pomegranate seeds. Serve.

GOOBER PIES

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

15 Athens Mini Fillo Shells (1 box)
8 ounces cream cheese, softened
1 cup chunky peanut butter
1 tablespoon honey
6 ounces frozen whipped topping, thawed
1/4 cup dark chocolate bar, shaved

In a medium bowl, combine cream cheese, peanut butter and honey. Beat until well combined. Divide the mixture evenly among the shells. Place the shells on a baking sheet and bake in preheated 375F oven for 5-8 minutes, or until set. Remove from oven to wire rack to cool.

When cool, place on serving plate and top with a dollop of whipped topping and a sprinkling of the chocolate shavings.

Serve immediately.

GRILLED BRATWURST PHYLLO BITES

Ingredients

14 ounce package cooked stadium bratwurst
Mustard, yellow or dijon
30 Athens Mini Fillo Shells (2 boxes)
1 cup sauerkraut
Shredded Swiss cheese

Grill the bratwurst links indirectly above heat source on low heat for about 7 to 10 minutes, turning links often.

Spread mustard inside fillo shells. In a small bowl mix a little mustard and some shredded cheese with the squeezed out sauerkraut and put about a teaspoon of filling inside each shell. Cut grilled bratwurst into 30 pieces and fit each piece on top of sauerkraut. Sprinkle with shredded cheese and place shells on baking sheet and set on grill or under broiler just until cheese melts. Top with extra mustard, if desired.

GRILLED CHICKEN WITH PINEAPPLE SALSA

Ingredients
3 tablespoons find diced canned pineapple
2 tablespoons fine diced red bell pepper
2 teaspoons minced red onion
2 teaspoons chopped fresh cilantro
1 teaspoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 cup small diced chicken breast
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)

To make pineapple salsa, in a small bowl, combine pineapple, pepper, onion, cilantro, lime juice, lime zest, and garlic. Chill for 1 hour. In a small skillet, heat oil and sauté chicken 5-7 minutes until fully cooked. Chill for 1 hour. Combine pineapple salsa and chicken. Mix lightly. Add salt and pepper. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.

Makes 15 Appetizers

GRILLED PHYLLO S'MORES

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
1/4 cup graham cracker crumbs
45 mini marshmallows
1/2 cup white chocolate chips
1/4 cup raspberry preserves*

On foil or grill-safe pan, arrange shells. Sprinkle about ½ teaspoon graham cracker crumbs into each fillo shell. Top with 3 marshmallows and 6 or 7 white chocolate chips. Place foil or pan on grill. Close the lid and allow chips and marshmallows to melt, about 1 to 2 minutes. Remove the shells from the grill and top with 1 teaspoon raspberry preserves. Serve immediately.

Note: S’mores may also be baked in a preheated 350°F oven for 3-5 minutes.

*Your favorite preserves will work as well.

HAM AND CHEESE QUICHE

Ingredients

1 egg
1/4 cup heavy whipping cream
Pinch of salt and black pepper
1 Tablespoon small diced cooked ham
1 Tablespoon small diced red bell pepper
1 Tablespoon small diced green bell pepper
15 Athens® Mini Fillo Shells (1 box)
3 Tablespoons shredded pepper jack cheese, for garnish

In small bowl, whisk together egg and heavy whipping cream. Season egg mixture with salt and pepper. In another small bowl, mix ham, peppers and cheese. Spoon 1 teaspoon of cheese filling into each Fillo Shell. Add 1 teaspoon of egg mixture into each shell. Bake in preheated 350°F oven for 15-20 minutes. Serve warm

HOT AND TANGY PHYLLO SHELLS

This recipe recived honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
1/2 cup mashed potatoes
1/4 cup finely chopped red pepper
1/4 cup garbanzo beans
1 tablespoon small diced jalapeño peppers
1/2 cup finely chopped tomato
1 tablespoon chopped cilantro
1/2 teaspoon hot sauce
1/4 teaspoon salt
1 teaspoon lemon juice
15 Athens® Mini Fillo Shells (1 box)
15 fresh cilantro leaves, for garnish

In a medium skillet, combine potatoes, red peppers, garbanzo beans and jalapeño peppers and sauté for 1 minute. Add tomato, cilantro, hot sauce and salt and sauté for 1 minute. Remove from heat and drizzle with lemon juice. Place 1 rounded tablespoon of mixture into each Fillo Shell and garnish with a cilantro leaf. Serve immediately.

Makes 15 Appetizers

HOT SEAFOOD FANCIES

Ingredients
1 box Athens® Mini Phyllo Shells (1 box)
½ cup of your favorite seafood deli salad
¼ cup of Swiss cheese

Spoon deli salad and Swiss cheese into each Fillo Shell. Bake in preheated 350°F oven for 5 minutes.

Makes 15 Appetizers

ITALIAN ALMOND ORANGE TARTS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
½ cup ricotta cheese
½ cup orange marmalade
1/3 cup almonds, sliced

Place the shells on a serving dish. In a small bowl, combine the cheese and marmalade. Evenly fill the shells with the cheese mixture. Top each shell with a pinch of almonds. Chill and serve.

JULIENNE VEGETABLES WITH CITRUS YOGURT SAUCE

Ingredients

1/3 cup plain yogurt, drained
2 teaspoons orange juice
1/2 teaspoon sugar
1/4 teaspoon lime zest
Pinch lemon zest
Pinch orange zest
1/4 teaspoon lime juice
1 teaspoon canola oil
1/2 cup zucchini, fine julienne-cut
1/4 cup yellow squash, fine julienne-cut
2 tablespoons carrots, fine julienne-cut
2 tablespoons red bell pepper, fine julienne-cut
1/4 teaspoon fresh ginger, minced
1/4 teaspoon lemon juice
Salt and pepper to taste
15 Athens® Mini Fillo Shells (1 box)

To make citrus yogurt sauce, in a small bowl combine yogurt, orange juice, sugar, lime zest, lemon zest, orange zest and lime juice. Chill for 1 hour.

In a small skillet, heat oil and sauté vegetables for 2 minutes. Add ginger and cook 2 minutes longer. Stirring constantly. Sprinkle with lemon juice and season with salt and pepper. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fllo Shell. Top with 1/2 teaspoon of citrus yogurt. Serve immediately

KEY LIME TARTS

Ingredients

1/2 cup softened cream cheese
1/4 cup sweetened condensed milk
2 tablespoons fresh lime juice
1/4 teaspoon lime zest
15 Athens® Mini Fillo Shells (1 box)
2 thin slices of lime, cut into eigths, for garnish

In a small bowl, combine cream cheese and milk. Mix until light and fluffy. Add lime juice and lime zest. Mix thoroughly. Chill for 1 hour. Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with sliced lime. Serve immediately.

KIELBASA MAC & CHEESE PHYLLO CUPS

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1 box macaroni and cheese
1 turkey kielbasa, fully cooked, cut diagonally to be oval-shaped like 15 footballs
15 Athens Mini Fillo Shells
1/2 Tablespoon black sesame seeds
15 black olive slices

Prepare macaroni and cheese according to directions.

On a piece of aluminum foil, place kielbasa slices. Place 6 inches under a preheated broiler and broil for 3 minutes. With an oven-safe spatula turn over and broil for 2 minutes. Set aside.

Spoon macaroni cheese into each fillo shell. Place a kielbasa slice into each shell. Sprinkle with black sesame seeds and top with a black olive slice.

LATIN STYLE CHICKEN PHYLLO BITES

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
1 cup chicken, cooked, finely diced (store bought/rotisserie)
1 packet Sazon seasoning
1/2 cup prepared guacamole
1/4 cup tomato, seeded and finely diced

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness. Allow to cool.

In a microwaveable bowl, toss diced chicken with Sazon seasoning to coat well. Microwave 1 minute to heat through. Stir. Fill each shell with approximately 1/2 tablespoon of guacamole, top with seasoned chicken, garnish with diced tomatoes.

Yield 15 appetizers

LEMON TARTLETS WITH ROASTED PEARS

Ingredients
Tartlets:
¾ cup lemon juice
1 lemon zest
4 ounces unsalted butter
1 cup granulated sugar
8 egg yolks
4 ounces Greek-style yogurt
15 Athens® Mini Fillo Shells (1 box)

Pears:
8 Seckel pears, halved to make 16 halves
1 teaspoon lemon juice
¼ teaspoon salt
3 tablespoons sugar

Tartlets: In a small saucepan, combine lemon juice, lemon zest, butter and sugar. Bring mixture to a boil. Temper hot liquid into egg yolks. Return mixture to heat, and cook, stirring constantly, until mixture thickens and coats back of spoon. Do not boil. Remove from heat and stir in Greek-Style Yogurt. Spoon into Athens® Mini Fillo Shells. Bake in a pre-heated 350°F oven for about 15 minutes, or until set. Pears: Peel pears with vegetable peeler, cut in half lengthwise and remove seeds. Toss with lemon juice, salt and sugar. Place on baking sheet. Turn up oven temperature to 375°F and roast pears for about 16-20 minutes until browned all over. Serve lemon tartlets with pear halves. Serve pears warm.

5 Servings of 3 shells with 3 pears

LEPRECHAUN PIES

Ingredients

15 Athens® Mini Phyllo Shells (1 box)--crisped in oven (see tip below)
1 3-ounce package of cream cheese, softened
2/3 cup marshmallow creme
1/4 teaspoon lime juice
1/4 teaspoon peppermint extract
2 drops green food coloring

OPTIONAL INGREDIENTS FOR GARNISH -
1/3 cup semi-sweet chocolate chips (melted 2 minutes in microwave)
whipped topping
semi-sweet or white baking chocolate squares, shaved

With electric mixer, blend softened cream cheese and marshmallow creme together 1 minute. Add lime juice, peppermint extract and green food coloring. Mix 1/2 to 1 minute.

Refrigerate mixture 30 minutes to chill. Fill each crisped shell with 2 teaspoons of filling. Garnish as desired.

Tip: For added crispness, heat Athens Mini Fillo Shells in oven prior to filling. Remove mini shells from package. Place on baking sheet. Bake in preheated 350°F oven for 3 to 5 minutes. Allow shells to cool before filling.

LIGHT CURRIED COCONUT CHICKEN

Ingredients

3 tablespoons plain low fat yogurt
1 tablespoon canned coconut milk
1/2 teaspoon curry power
Dash of salt and pepper
1/2 cup small diced chicken breast
1/3 cup coconut milk
3 tablespoons small diced celery
1 tablespoon small diced roasted red bell pepper
2 teaspoons thinly sliced green onions
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons shredded, toasted coconut, for garnish

To make yogurt dressing, in a small bowl, combine yogurt, 1 tablespoon of coconut milk, curry powder, salt and pepper. Chill for 1 hour. In a small skillet, poach chicken in 1/3 cup of coconut milk for 10-15 minutes until tender. Chill for 1 hour. In a small bowl, combine chicken, celery, red pepper and onions. Toss lightly with yogurt dressing. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with coconut. Serve immediately

LIGHT FRUITED PUDDING CUPS

Ingredients

1/2 cup low fat vanilla pudding
2 tablespoons drained, crushed canned pineapple
2 tablespoons small diced strawberries
15 Athens® Mini Fillo Shells (1 box)
1 whole kiwi, peeled, sliced, and each cut into eighths, for garnish

In a small bowl, combine pudding, pineapple and strawberries. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo shell. Garnish with sliced kiwi. Serve immediately

LITE BITES

Ingredients

1 can drained lite fruit cocktail (8-1/4 oz.)
1/4 cup low-fat cottage cheese
15 Athens® Mini Fillo Shells (1 box)

In a small bowl. combine fruit cocktail and cottage cheese. Spoon 1 rounded teaspoon of fruit mixture into each Fillo Shells. For further fun and flavor, add several sunflower seeds, a dash of ground ginger or a sprinkling of oat bran or wheat germ. Serve immediately

LOBSTER ROLL PHYLLO BITES

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
1/2 pound cooked lobster meat
1/4 cup mayonnaise
1/2 Tablespoon fresh tarragon
2 small scallions, thinly sliced, plus 1 sliced scallion for garnish
Salt and pepper

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness. Allow to cool.

Cut the lobster meat into 1/4-inch pieces. In a small bowl, combine lobster, mayonnaise and tarragon. Add the scallions. Add salt and pepper to taste. Spoon into fillo shells and garnish with sliced scallion. Serve immediately.

Yield 15 appetizers

LUSCIOUS BLUEBERRY CREAM SWIRLS

Ingredients
15 Athens® Mini Phyllo Shells (1 box)
1/3 cup light sour cream
1 tablespoon powdered sugar
1/3 cup blended blueberry fat-free yogurt
1/3 cup fresh or frozen blueberries

Combine sour cream and powdered sugar. Spoon about 1 teaspoon sour cream mixture and one teaspoon blueberry yogurt, side by side, in each Fillo Shell. With the tip of a knife, gently stir the sour cream and yogurt to make a swirled pattern ( do not over mix). Top each shell with whole blueberries and serve immediately.

Makes 15 Desserts

MANGO BERRY CREAM TARTS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
4 ounces softened cream cheese
2 tablespoons powdered sugar
1/4 cup pureed mango
3 tablespoons sour cream
1 teaspoon lime juice
2 teaspoons chopped fresh mint
1/4 teaspoon lime zest
15 Athens® Mini Fillo Shells (1 box)
15 mint leaves, for garnish
15 fresh blueberries or raspberries, for garnish

In a medium bowl, use an electric mixer to beat cream cheese and powdered sugar until smooth. Add pureed mango, sour cream, lime juice, mint and lime zest and mix until well blended. Chill 30 minutes and spoon 2 teaspoons of filling into each Fillo Shell. Garnish each with a mint leaf and a blueberry or raspberry. Serve immediately.

Makes 15 Desserts

MANGO BERRY RELISH PHYLLO TARTLETS

Ingredients

1 mango, fresh, ¼” diced
2 strawberries, medium size, ¼” diced
5 raspberries, quartered
6 blueberries, quartered
2 teaspoons orange juice
1½ teaspoons agave syrup
4 mint leaves, chopped, approx. ½ teaspoon
15 Athens® Mini Fillo Shells (1 box)
Whipped topping, fat free, for garnish

In a medium bowl, combine diced mango, strawberries, raspberries, blueberries, orange juice, agave and mint. Mix thoroughly. Cover with plastic wrap and refrigerate for a minimum of 2 hours to overnight.

When ready to assemble, fill shells with a heaping teaspoon of the mango berry relish.

Garnish with fat free whipped topping if desired. Serve immediately.

Tip:
Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

MARINATED KALAMATA OLIVES

Ingredients

1/3 cup red bell pepper, small diced 
2 tablespoons chopped fresh parsley   
3 tablespoons coarsely chopped kalamata olives    
3 tablespoons crumbled feta cheese  
1 tablespoon extra virgin olive oil    
2 teaspoons lemon juice 
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, combine red peppers, parsley, olives and feta cheese. Drizzle with oil, lemon juice, salt and pepper. Mix lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.

MARYLAND CRAB SHELLS

Ingredients

1 tablespoon mayonnaise
2 tablespoons slightly beaten egg
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/8 teaspoon salt
6 oz. drained and flaked canned crabmeat
2 tablespoons thinly sliced green onions
1 tablespoon diced pimento
2 tablespoons minced celery
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, combine mayonnaise, egg, lemon juice, Old Bay seasoning and salt. Mix well. Add crabmeat, onions, pimento and celery. Mix lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350º F oven for 20-25 minutes. Serve warm.

MEXICAN CHORIZO SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest

Ingredients

6 ounces Chorizo sausage, crumbled
2 tablespoons finely diced green peppers
2 tablespoons finely diced red onions
1/4 cup red enchilada sauce
2 tablespoons Mexican dipping cheese or queso dip with jalapenos
1/4 cup shredded Monterey Jack cheese
15 Athens® Mini Fillo Shells (1 box)
Cilantro, for garnish

In a meduim saute pan, fry Chorizo sausage until done, then drain. Mix the cooked sausage, green peppers, red onions and enchilada sauce together. Spoon 1 rounded tablespoon of the mixture into each Fillo Shell. Drizzle Mexican dipping cheese over the shells and top with shredded cheese. Bake in preheated 350°F oven for 5 to 7 minutes. Garnish with cilantro. Serve immediately.

MEXICAN PHYLLO PIZZA BITES

Ingredients

3 Tablespoons red enchilada sauce
1 jalapeno chicken sausage, casing removed and crumbled
2 Tablespoons black beans, drained and rinsed
2 Tablespoons Mexican style canned corn, drained
30 Athens® Mini Fillo Shells (2 boxes)
¼ cup shredded cheese, taco blend

Preheat oven to 375°F. In a medium mixing bowl, combine sauce, sausage, beans and corn. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Top each shell with cheese. Arrange on a baking tray. Bake for 10-12 minutes. Serve.

TIP:
Shells can be wrapped in plastic wrap and frozen prior to baking. To serve, unwrap and follow baking instructions.

MEXICAN SMOKED SALMON PHYLLO BITES

Ingredients

1 Tablespoon canola oil
1/2 cup red onion, 1/4” diced
1 teaspoon garlic, minced
1/3 cup poblano chiles, de-skinned*, seeded, 1/2” diced
2 Tablespoons sour cream
1/8 teaspoon cumin
1 teaspoon fresh cilantro
2 teaspoons lime juice
Salt, to taste
2 ounces smoked salmon, sliced approx. 3” length
15 Athens® Mini Fillo Shells (1 box)
Cilantro leafs, for garnish

In a medium sauté pan, heat canola oil. Add onions and garlic to pan, sauté for 2 minutes. Add poblano chiles, sour cream, cumin, cilantro, and lime juice. Reduce about 5 minutes, just to thicken. Salt to taste. Cool mixture.

Fill mini shells with one heaping teaspoon of chile mixture. Roll salmon strips and place on top of the chile mixture. Garnish with cilantro leaf.

*To de-skin and seed a chile: Set oven to broil. Place the chiles on a baking sheet and put under the broiler until the skill is charred. Rotating the chiles helps with even charring. Total time of about 5 minutes. Remove the chiles from the oven and transfer to a bowl. Tightly seal the bowl with plastic wrap for 10 minutes. Place a strainer in the sink. One chile at a time, remove the skin and seeds from the chiles over the strainer. Quickly rinse just to get all the skin and seeds off. Dry on paper towels.

MINI CARAMEL APPLES IN A CHOCOLATE PISTACHIO SHELL

Make it Fabulous with Fillo Recipe Contest Finalist

Ingredients

1 teaspoon cardamom, ground
1/2 cup pistachios, ground
15 tiny crab apples, washed and dried (can substitute lady apples)
15 candy apple sticks
Parchment paper
1 cup chocolate chips
15 Athens Mini Fillo Shells (1 box)
1 cup caramel, melted

Combine cardamom with ground pistachios on small plate.

Insert a stick half way into each apple.

Place a sheet of parchment paper on top of a cookie sheet.

In a small double boiler over low heat, gently stir chocolate chips until melted.

Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper.

Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look.

Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened.

MINI FETA SPINCETTA

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1 1/2 tablespoons olive oil
1-10 ounce package frozen spinach, thawed and drained
8 ounces Feta cheese
1/3 cup pancetta, finely diced
1/4 cup onion, small diced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon black pepper
30 Athens® Mini Fillo Shells (2 boxes)
8 Greek olives and 8 cherry tomatoes, cut in quarters, for garnish

In a food processor, combine olive oil, spinach and Feta cheese until well mixed. In a small skillet, brown pancetta over medium heat. Remove pancetta from pan and lightly saute onions in the rendered pancetta fat for 2 minutes. Fold pancetta and onions into the spinach mixture. Spoon 1 rounded tablespoon of filling into each Fillo Shell. Place on a cookie sheet and bake in preheated 350°F oven for 8-10 minutes. Garnish with olive and tomato. Serve immediately.

Tip: For added spiciness, sprinkle 2 tablespoons of small diced jalapeno peppers on filled Fillo Shells.

MINI JAMAICAN BEEF PHYLLO BITES

Ingredients

Created by Eclectic Recipes

1 pound ground beef
1/2 cup onion, chopped
1/2 cup potato, diced
1/3 cup carrot, diced
1 clove garlic, finely diced
1 teaspoon salt
1/2 cup frozen peas, defrosted
1 tablespoon curry powder
1/2 cup beef stock
3 packages (15 count, each) Athens® Mini Fillo Shells
1/3 cup green onions, chopped
1/4 cup fresh Italian parsley, chopped

In a large skillet over medium heat, add beef, onion, potato, carrot, garlic and salt. Cook until beef is browned and vegetables are tender. Add peas, curry powder and beef stock. Mix well and cook until stock is almost evaporated.

Spoon 1 heaping teaspoon of filling into each shell. Garnish with green onions and parsley.

TIP: For added crispness, preheat oven to 350ºF. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.

MINI LAYER DIPS IN SHELLS

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1/3 cup jalapeno flavored refried beans
15 Athens Mini Fillo Shells (1 box)
1/3 cup fire roasted salsa
1/3 cup chive sour cream
15 black olive slices

Spoon one teaspoon refried beans in each fillo shell. Top each with one teaspoon salsa. Place shells on a baking sheet and bake in a preheated 350°F oven.

Top each with one teaspoon sour cream and one slice of olive. Serve immediately.

MINI LAYERED GREEK DIP BITES

Make it Fabulous with Fillo Contest Entry

Ingredients

15 Athens® Mini Fillo Shells (1 box)
5 tablespoons hummus
5 tablespoons sour cream
5 tablespoons small tomatoes, chopped (seeds and excess juices removed)
2-3 tablespoons fresh mint, minced
1 1/2 teaspoons Greek Seasoning (such as Cavender's)
15 chick peas
15 small mint leaves, for garnish

Layer the ingredients into each Mini Fillo Shell as follows: 1 teaspoon hummus, 1 teaspoon sour cream, 1 teaspoon chopped tomato, a pinch of the minced mint and a sprinkle of the seasoning.

Top each shell with a chick pea and a mint leaf. Serve promptly.

MINI PEANUT BUTTER PHYLLO PIES

Ingredients

½ cup peanut butter, chunky
3 oz. Greek cream cheese
8 oz. Cool Whip, lite
1 ¼ cup powdered sugar
30 Athens® Mini Fillo Shells (2 boxes)
30 peanut halves
Chocolate, shaved for garnish

In a medium mixing bowl, combine peanut butter and cream cheese until light and fluffy with an electric mixer. With the mixer on low speed, alternate adding the cool whip and powdered sugar, finishing with the cool whip. Spoon or pipe a tablespoon into each shell. Garnish with peanut half and shaved chocolate before serving.

Tip:
Desserts can be wrapped in plastic and frozen without garnish until ready to thaw and serve.

MINI PHYLLO FLAG TARTS

Ingredients

1 1/4 cup cream cheese, room temperature
1 1/4 cup sour cream
2/3 cup powdered sugar
1 lemon, zest and juice
6-10 strawberries, cut into semi circles
27 blueberries
48 Athens Mini Fillo Shells (4 boxes)

Filling: In a medium mixing bowl, with an electric mixer or whisk, whip cream cheese and sour cream together. Slowly add powdered sugar until completely incorporated and mixture is smooth. Add the zest and juice of one (1) lemon. Refrigerate for 2 hours or overnight. When ready to assemble, place mixture into a piping or zip-lock bag.

Assembly: Arrange 48 shells, 6x8, on a platter. Cut the tip off of the pastry bag, and fill each shell just below the rim with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3x3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Best served within 1-1/2 hours of assembly.

Tip: Use additional strawberries and blueberries to fill 12 remaining fillo shells from 4th box and replenish flag as your guests enjoy.

MINI PHYLLO PECAN TARTS

Ingredients

1 Tablespoon butter, melted
1 egg
1 Tablespoon + 2 teaspoons sugar
2 Tablespoons light corn syrup
¼ teaspoon vanilla
½ cup pecans chopped
15 Athens® Mini Fillo Shells (1 box)

In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one rounded teaspoon of pecan mixture. Bake in a preheated 350°F. oven for 10-15 minutes. Let cool before serving.

Serving Suggestions: The addition of orange zest or mini chocolate chips adds an extra punch of flavor to these delicious Mini Pecan Pies.

MINI PHYLLO SHELLS WITH CARAMELIZED ONIONS, RAISINS & PINE NUTS

Ingredients
2 tablespoons olive oil
1 medium onion sliced
1 tablespoon olive oil
8 ounces raisins
4 ounces pine nuts
6 ounces mascarpone cheese, softened
15 Athens® Mini Fillo Shells (1 box)

To caramelize onions:
In a medium sauté pan, heat 2 tablespoons of olive oil in sauté pan and slowly add the sliced onions. Cook over medium low heat until translucent and caramelized (about 5 minutes). Set aside.

Filling:
In the same pan, cook pine nuts with 1 tablespoon of olive oil over medium heat until golden in color. Remove from heat. (Be careful not to burn pine nuts as they turn quickly from golden to black.) Add to onions.

Add raisins and toss ingredients well until mixed together.

Spoon one teaspoon of Mascarpone Cream cheese into each Mini Fillo Shell and top with onion mixture.

Serve warm or at room temperature.

Makes 15 appetizers.

MINI PHYLLO SHELLS WITH CREAM CHEESE, BASIL & ROASTED SWEET RED PEPPERS

Ingredients
8 ounces cream cheese, softened
4-6 basil leaves, sliced into ribbons
1 medium sweet red bell pepper or 7 ounces (1 jar) roasted red peppers
15 Athens® Mini Fillo Shells (1 box)

On a gas stove top or grill, lightly char the red pepper on an open flame until char marks form on the skin. Remove red pepper from the flame, place in small bowl and cover with plastic wrap for 5 minutes. Uncover pepper and remove the skin.

If using the jar of peppers in place of fresh pepper, drain the peppers. Lay the drained peppers on a clean kitchen towel or paper towels to dry. Press the top surface with another paper towel to remove any excess liquid.

Cut pepper into small slices. Spoon one teaspoon of cream cheese into each Mini Fillo Shell. Top with roasted red pepper slices and basil leaves.

Serve chilled or at room temperature.

Makes 15 appetizers

MINI REUBEN SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/2 cup finely chopped lean deli corned beef
1/4 cup well drained and finely chopped sauerkraut
1/4 cup shredded Swiss cheese
1 Tablespoon Thousand Island salad dressing
15 Athens® Mini Fillo Shells (1 box)
1 teaspoon caraway seeds, optional

In a medium bowl, combine corned beef, sauerkraut, Swiss cheese and Thousand Island dressing, mixing lightly. Spoon 1 Tablespoon of mixture into each Fillo Shell. Bake in preheated 350°F oven for 12 minutes. Sprinkle caraway seeds on each Mini Reuben, if desired. Serve immediately.

MINI SPANAKOPITA

Ingredients

1/2 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup scallions, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, minced
1/4 cup feta cheese, crumbled
2 ounces cream cheese, softened
1/4 cup farmer (or cottage) cheese
1 tablespoon grated Kefalotyri (or Parmesan) cheese, grated
1 egg
Salt and pepper to taste
30 Athens® Mini Fillo Shells

In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth.

Divide the filling evenly among the shells.

Bake in preheated 350ºF oven for about 10-15 minutes or until golden brown. Serve immediately.

MOJITO MINIS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
8 ounces mascarpone cheese*
1 1/2 tablespoons sugar
1 ounce lime juice
4 large mint leaves
Small mint leaves for garnish, if desired
*Cream cheese, softened, may be substituted for mascarpone

Place shells on a serving dish. In a small bowl or food processor, combine the cheese, 1 tablespoon of the sugar and lime juice. Evenly spoon the mixture into the shells.

With a large non-serrated knife chop together the remaining sugar and the mint leaves until leaves are completely minced and the sugar is well combined and green. Lightly sprinkle the mint sugar over each shell. Serve immediately.

MOLTEN CHOCOLATE & FRESH RASPBERRY MINI PHYLLO TARTS

Ingredients

Ingredients:
1 Tablespoon fat free half and half
3 Tablespoons chocolate chunks or chips
1/8 teaspoon vanilla extract
¼ teaspoon agave syrup
Pinch of instant coffee
15 Athens® Mini Fillo Shells (1 box)
15 fresh raspberries
Mint leaves, for garnish

Directions (2 options):
Microwave: In a small microwavable bowl, combine half and half, chocolate, vanilla, agave syrup and instant coffee. Microwave for 2 minutes on 50% power, stopping every 20 seconds to stir the chocolate mixture. It is important not to boil or overheat the chocolate. The chocolate should be melted into the half and half and be slightly warm, not hot.

Stove Top: Fill a small saucepan ¼ full of water and bring to a boil. In a bowl that will fit securely on top of the saucepan, combine half and half, chocolate, vanilla, agave syrup and instant coffee. Place bowl over boiling water (also known as a double boiler), and using a rubber spatula, continually stir the chocolate mixture until the chocolate has completely melted. Carefully remove the bowl from the double boiler.

Fill the shells half full with melted chocolate mixture. Top each with a fresh raspberry and garnish with mint. Serve immediately.

Serving Suggestion:
Before filling shells, place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness.

MOZZARELLA, CUCUMBER, TOMATO AND BASIL

Ingredients

15 Athens® Mini Phyllo Shells
1/4 cup tomatoes, seeded and diced
1/4 cup fresh mozzarella, small diced
2 Tbsp. cucumber, small diced
2 tsp. extra virgin olive oil
1 tsp. red wine vinegar
Salt and pepper to taste
15 small basil leaves

In a small bowl, combine tomatoes, cheese, cucumber, oil, vinegar, salt and pepper. Mix lightly. Chill for 1 hour. Line each Fillo shell with one whole basil leaf and spoon 1 rounded teaspoon of filling into each Fillo shell. Serve immediately

MUSHROOMS WITH SMOKED MOZZARELLA

Ingredients
2 teaspoons canola oil
1/2 teaspoon minced garlic
1 1/2 cups small-diced mushrooms
2 tablespoons small diced onions
1 teaspoons capers
1 teaspoon Worcestershire sauce
1/4 teaspoon dried leaf thyme
2 tablespoons red wine
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)
3 tablespoon shredded smoked mozzarella

In a small skillet heat oil, add garlic and sauté for 1 minute. Add mushrooms,onions, capers, Worcestershire, and thyme. Sauté for 3-5 minutes. Add red wine and simmer until liquid evaporates. Season with salt and pepper. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Top with 1/2 teaspoon of mozzarella cheese. Bake in preheated 350?F oven for 5 minutes. Serve warm

Makes 15 Appetizers

NUTCRACKER SWEET TARTS WITH CARAMEL ICE CREAM

$1,000 Best Dessert Winner Linda Rohr, Darien, CT

Ingredients

1/3 cup melted semi sweet chocolate morsels
1 teaspoon light corn syrup
1/4 teaspoon almond extract
1/2 cup toasted, chopped mixed nuts (almonds, pecans, and walnuts)
1/3 cup prepared dulce de leche sauce or premium caramel sauce
15 Athens® Mini Fillo Shells (1 box)
1/3 cup finely ground crystallized ginger
1 pint premium dulce de leche or vanilla ice cream
2 tablespoons cocoa, for garnish

In a medium bowl, combine chocolate, corn syrup and almond extract, stirring well. Add the nuts and swirl in dulce de leche. To serve, place 1 tablespoon of nut mixture into each Fillo Shell and sprinkle with ginger. Top with a mini scoop of ice cream and dust dessert and plate with cocoa. Serve immediately.

ORANGE CHOCOLATE DELIGHT

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

2 ounces chopped milk chocolate
15 Athens® Mini Fillo Shells (1 box)
4 tablespoons softened cream cheese
1 tablespoon slightly warmed honey
1 tablespoon zested and minced orange peel
2 tablespoons fresh orange juice
1/4 cup vanilla flavored yogurt
1/4 cup chilled whipping cream Chocolate curls and orange peel strips, for garnish

In a small glass dish, melt the milk chocolate in microwave until smooth. Coat the outside of each Fillo Shell by dipping in melted chocolate. Place in refrigerator to firm up chocolate.

In a small mixing bowl, beat together cream cheese, honey, orange peel, orange juice and yogurt until very smooth. In a separate bowl, beat whipping cream until firm peaks form. Fold whipped cream into creamed mixture. Spoon 1 heaping tablespoon of filling into each coated Fillo Shell. Garnish with a chocolate curl and a bit of orange peel. Serve immediately.

PEANUT BUTTER & CHOCOLATE KISS

Ingredients

1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1/2 teaspoon vanilla extract
15 Athens Mini Fillo Shells
15 Hershey's Kisses

In a small bowl, place peanut butter, marshmallow and vanilla. Blend well.

Spoon 1 rounded teaspoon of filling into each fillo shell. Top with Hershey's Kiss. Serve immediately.

PEANUT BUTTER BANANA MOUSSE SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1/4 cup creamy peanut butter
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1/4 cup thawed whipped topping
2 tablespoons finely diced banana
1 tablespoon mini semi-sweet chocolate chips
15 Athens® Mini Fillo Shells (1 box)
1/4 cup roasted peanuts, finely chopped, for garnish
1 half of a banana, sliced and sprinkled with lemon juice, for garnish

In a small mixing bowl, cream the peanut butter, brown sugar and cinnamon together. Fold in the whipped topping, banana and chocolate chips. Place 2 teaspoons of filling into each Fillo Shell. Garnish with chopped peanuts and a small slice of banana. Serve immediately.

PECAN DIPPED STRAWBERRY CHEESECAKE TUXEDOS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

6 ounces vanilla flavored candy coating, melted
6 ounces chocolate flavored candy coating, melted
30 Athens® Mini Fillo Shells (2 boxes)
1 1/4 cups toasted pecans, finely chopped
4 ounces cream cheese, softened
1 cup marshmallow crème
1/4 teaspoon vanilla
8 fresh chilled strawberries, quartered

Place melted candy coatings in separate small deep bowls. Gently dip bottom half of 15 shells in vanilla coating and the other 15 in chocolate coating, shaking excess back into bowl. Place on wax-paper lined cookie sheet and refrigerate until hardened. Gently dip rims of the shells into the opposite flavor of candy coating, shaking excess back into bowl. Dip rims gently into pecans. Return, rim side up, to wax paper to harden.

In a small mixing bowl, beat cream cheese, marshmallow crème and vanilla until smooth. Refrigerate for 30 minutes or until serving time. Just before serving, place a rounded teaspoonful of cream cheese mixture into each shell. Top each shell with a strawberry quarter. Serve immediately.

PECAN TARTS

Ingredients
1 egg
3 tablespoons packed light brown sugar
2 tablespoons light corn syrup
1 tablespoon melted butter
1/4 teaspoon vanilla extract
Pinch of salt
3/4 cup chopped pecans
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, whip egg until light and fluffy about 1 minute. In a small bowl, combine 2 tablespoons of whipped egg with brown sugar, corn syrup, butter, vanilla extract and salt. Blend thoroughly. Add pecans and mix lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350°F oven for 10 minutes. Serve immediately.

Makes 15 Desserts

PETITE CHEESECAKE CUPS

Ingredients

4 oz. softened cream cheese
3 tablespoons sugar
1 teaspoon flour
1 egg
1/2 teaspoons vanilla extract
2 teaspoons lemon juice
15 Athens® Mini Fillo Shells (1 box)
1/4 cup seasonal fruit, preserves or canned pie filling

In a small bowl, beat cream cheese, sugar and flour. Blend in egg, vanilla and lemon juice, until smooth. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 325°F oven 12-15 minutes. Let cool 10 minutes. Garnish with desired fruit topping. Serve immediately.

TIP: Create a toppings bar using the Cheesecake recipe as the base. Topping Ideas:
• Peanuts
• Nuts
• Toffee Candy Bar, crumbled
• Cookies, crumbled, such as Gingersnaps, Graham cookies
• Chocolate Chips
• Peanut Butter Chips
• Biscotti, crumbled
• Whipped Cream, plain or flavored
• Fresh Berries
• Cherries

PETITE TAMALE PHYLLO PIES

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1/2 pound chorizo
1/2 cup corn kernels (frozen or canned)
1/2 cup cheese (Mexican blend), shredded
30 Athens Mini Fillo Shells (2 boxes)

In a skillet over medium-high heat, cook chorizo, breaking into crumbles as it cooks. After chorizo is cooked remove from skillet and spoon onto paper towels to absorb excess grease. Return to skillet and mix in corn.

Fill shells with the sausage mixture and top with cheese. Bake in preheated 350°F oven for 5-10 minutes or until heated through. Serve immediately.

PHYLLO GYRO BITES

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

3/4 cup gyro meat*
1/4 cup hummus
15 Athens Mini Fillo Shells
1/4 cup Tzatziki sauce
2 Tablespoons Feta cheese with Mediterranean herbs, crumbled

In a small nonstick pan over medium heat, brown gyro meat. Drain on paper towel and chop into bite-size pieces.

Place a 1/2 teaspoon of hummus in the bottom of each fillo shell and top with gyro meat. Place a dollop of Tzatziki sauce on top of the meat and garnish with Feta.

*Tip: Roast beef can be substituted for gyro meat, and omit step 1.

PIG N’ PEANUT PHYLLO SHELLS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

15 Athens Mini Fillo Shells (1 box)
8 ounces bacon, cooked & crumbled
16 ounces peanut butter

Soften the peanut butter by storing it at room temperature for easy stirring. In a medium bowl, hand mix the bacon and peanut butter combining well. Divide the mixture evenly among the shells and serve.

PINA COLADA CUPS

Ingredients
2/3 cup mini marshmallows
2 tablespoons milk
1 tablespoon granulated sugar
2 tesapoons pineapple juice
2 teaspoons canned coconut cream
1 teaspoon butter
1/3 cup heavy whipping cream
2 teaspoons drained, crushed canned pineapple
1 teaspoon shredded coconut
1 teaspoon dark rum (optional)
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons, shredded, toasted coconut, for garnish

In a small pan, combine marshmallows, milk, sugar, pineapple juice, coconut cream and butter. Cook over low heat. Stir constantly until mixture is smooth. Chill for 1 hour.

In medium bowl, whip heavy cream to full volume. Fold into chilled mixture. Add pineapple,coconut and rum. Mix lightly. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with toasted coconut. Serve immediately.

Makes 15 Desserts

PINEAPPLE CHERRY SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
1/2 cup crushed pineapple, drained
3 tablespoons instant vanilla pudding mix
1/4 cup diced red maraschino cherries, drained
1/4 cup shredded lightly toasted coconut
1/2 cup thawed whipped topping
1/2 teaspoon almond extract
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons sliced almonds, for garnish
15 mint leaves, for garnish

In a medium bowl, combine the pineapple with instant pudding, mixing lightly. Add cherries, coconut, whipped topping and almond extract, mixing well. Refrigerate for 1 hour. Spoon 1 heaping tablespoon of mixture into each Fillo Shell and garnish with sliced almonds and a mint leaf. Serve immediately.

Makes 15 Desserts

PINK LADY CARAMEL APPLE CUTIES

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1 apple (such as Pink Lady), divided use
4 ounces cream cheese, softened
1/3 cup plus 2 tablespoons caramel ice cream topping (spoon-able type)
2 tablespoons powdered sugar
1/4 teaspoon cinnamon
1/3 cup heavy whipping cream
15 Athens® Mini Fillo Shells (1 box)
3 tablespoons finely chopped peanuts

Quarter and core apple; tightly wrap three-quarters of apple in plastic wrap and set aside for use as garnish.

Peel remaining apple quarter very finely and mince to yield 3 tablespoons. In a small bowl, combine cream cheese, minced apples, 1/3 cup caramel, powdered sugar and cinnamon mixing well. In a small chilled bowl, beat whipping cream with electric mixer and beat until stiff peaks form. Fold into cream cheese mixture.

Evenly pipe mousse into shells, using a medium size star tip. (Alternately, you may spoon mixture into shells if you prefer.) Filling can be refrigerated for up to 4 hours.

Just before serving, very thinly slice reserved apple into about 30 to 45 slices (cut in half if slices are long). Drizzle tarts evenly with remaining 2 tablespoons of caramel (slightly heat caramel if necessary for drizzling consistency); garnish each shell with peanuts. Place 2 to 3 slices of apple into side of each tart, with tops slightly fanned. Serve immediately.

PORTABELLA AND BUTTON MUSHROOMS

Ingredients
1 teaspoon olive oil
1 teaspoon fine diced onions
1 cup small diced portabella mushrooms
1 cup small diced button mushrooms
2 tablespoons small diced roasted red pepper
2 tablespoons white wine
1/4 cup heavy whipping cream
1 tablespoon grated Parmesan cheese
Dash of salt and pepper
15 Athens® Mini Fillo Shells (1 box)

In a medium skillet, heat oil. Add onion, mushrooms and pepper. Sauté for 8-10 minutes. Add wine and simmer for 8-10 minutes. Add heavy whipping cream and reduce by half. Remove from heat. Stir in Parmesan cheese. Season with salt and pepper. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350°F. oven for 7-10 minutes. Serve warm.

Makes 15 Appetizers

PULLED PORK PHYLLO BITES

Ingredients

15 Athens® Mini Fillo Shells (1 box)
2 slices of cheddar cheese
½ cup pulled pork, sauced
¼ cup fried onions

Arrange shells on an ungreased baking sheet. Cut each cheese slice into eight pieces and push them into the bottom of the shells. Spoon pulled pork on top of cheese. Bake for 8-10 minutes in preheated oven at 350°F. Remove shells from oven and top with fried onions. Serve immediately.

Tips:
Substitute pulled beef for pork.

Garnish with sliced chives instead of or in addition to fried onions.

PUMPKIN MOUSSE

Ingredients

1/2 cup canned pumpkin pie mix
2.5 Tablespoons cream cheese, room temperature, whipped
1.5 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons whipped topping, thawed
15 Athens® Mini Fillo Shells (1 box)
1/4 cup whipped topping, thawed for garnish

In a small bowl, combine pumpkin pie mix, cream cheese, brown sugar and cinnamon until smooth. Fold in 2 tablespoons of whipped topping. Chill for 1 hour.

Spoon or pipe 1 teaspoon of pumpkin mousse into each Fillo Shell. Garnish with remaining whipped topping. Serve immediately.

QUICK MINI QUICHE

Ingredients

1 egg
1/2 cup evaporated milk
1/4 teaspoon each: basil, salt, garlic and parsley
1/8 teaspoon white pepper or cayenne
15 Athens® Mini Phyllo Shells
1/2 cup shredded Swiss or Gruyere cheese
1/3 cup cooked crumbled bacon
2 Tablespoons each: minced onion and red bell pepper

Lightly beat together egg, milk and seasonings. Into each Mini Shell place 1 teaspoon of cheese, 1/2 teaspoon bacon and 1/4 teaspoon each onion and pepper. Pour 1 teaspoon egg/milk mixture into Mini Shells. Bake in a preheated 350°F oven for 12-15 minutes.

RED & WHITE PHYLLO BURGER BITES

Chef's Choice in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

3 fresh hamburger patties, thawed
15 Athens Mini Fillo Shells (1 box)
3/4 cup cheddar cheese, shredded
Ketchup
Mayonnaise

Create 15 mini burger patties that will fit into the bottom of the fillo shell. In a skillet over medium heat, cook mini burgers about 1 minute on each side, just to lightly brown.

Fill bottom of mini shells with cheese and add burgers. Bake in preheated 350°F oven for about 5 minutes. Spread ketchup and mayonnaise on each half and serve.

RED WHITE AND BLUE CANNOLI SLIDERS

Chef's Choice in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
2 cups ricotta cheese
1/2 cup confectioner's sugar
8 fresh strawberries, washed, hulled and cut in half
1/2 cup fresh blueberries

Place the shells on a baking sheet and bake in a preheated 350°F for 3-5 minutes for added crispness. Allow shells to cool while you prepare filling.

In a medium bowl, use a whisk or mixer to mix ricotta cheese and sugar. Fold in blueberries. Fill shells with cheese blueberry mixture. Top each shell with a strawberry half.

RO*TEL® PHYLLO CUPS

Ingredients

Inspired by kendallboggs.com.

1 10 oz. can Ro*Tel^® Original or Mild Diced Tomatoes & Green Chilies, mostly drained
1 3 oz. bag real bacon bits
1 cup mayonnaise
1 cup shredded Swiss cheese*
45 Athens® Mini Fillo Shells

*Cheese substitutions: Swiss & Gruyere or Colby & Monterey Jack

In a medium bowl, combine Ro*Tel, bacon bits, mayonnaise and shredded cheese until evenly mixed. Fill Mini Shells with one heaping teaspoon of mixture. Arrange filled shells evenly on baking sheet. Bake in a preheated 350°F oven for 15 minutes. Serve.

ROASTED PEAR & GOUDA PHYLLO TARTS

Courtesy of Michael N. Masseria, Executive Chef, Totally Cooked Catering, Cuyahoga Falls, OH

Ingredients

3 cups Pear, diced
1/4 cup blended oil
1 1/4 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons cinnamon
1 1/4 teaspoons allspice
1/2 teaspoon Cayenne pepper
1 1/2 cups heavy cream
2 cups smoked gouda cheese, shredded
45 Athens Mini Fillo Shells
4 oz. (48 points) Ginger snap points

Toss the pears with the oil and spices and roast in a 350ºF oven until the pears are tender. Bring the cream to a simmer and stir in the cheese until the two are smooth and thick. Remove from the heat and stir in the cooled pears. Once cooled, spoon the mixture into the shells and garnish with the ginger snap points.

TIP The filling can be made ahead of time and then spooned into the shells and garnished as needed.

ROCKY ROAD TREATS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
¼ cup marshmallow fluff
1, 6-ounce chocolate pudding cup
1/8 cup peanuts, chopped
15 whole peanuts, for garnish

Arrange shells on serving dish. Using a Ziploc bag or pastry bag, pipe one teaspoon of marshmallow fluff into the shells. Then pipe in chocolate pudding. Top shells with a whole peanut.

Tips:
Melt a semi-sweet chocolate bar. Dip each shell into the melted chocolate and then into the chopped nuts before filling the shells.

SALMON WITH CUCUMBER SESAME DILL SALSA

Ingredients
1/2 cup peeled, seeded and finely diced cucumber
1 tablespoon minced jalapeno pepper
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 teaspoon sesame oil
2 oz. thin sliced lox or smoked skinless salmon filets
1/3 cup sour cream
15 Athens® Fillo Mini Shells (1 box)
15 small dill weed sprigs, for garnish

To make salsa, in small bowl, combine cucumbers, jalapeno pepper, ginger, sugar and oil. Chill for 1 hour

Spoon 1 rounded teaspoon of sour cream into Fillo Shell. Top with 1 teaspoon of salsa. Arrange slices of salmon on top. Garnish with dill sprig. Serve immediately.

Makes 15 Appetizers

SALSA & BLACK BEAN

Ingredients

1/2 cup drained thick and chunky style salsa
1/4 cup canned and drained black beans
1 tablespoon shredded cheddar cheese
1 teaspoon taco seasoning mix
15 Athens® Mini Fillo Shells (1 box)
Sour cream, for garnish

In a small bowl, combine salsa, beans, cheese and taco seasoning. Mix well. Spoon 1 rounded teaspoon of filling into each Fillo Shell.

Preheat oven to 350°F. Place filled shells on a baking sheet. Bake for 8-10 minutes until or until filling is warm. Garnish with sour cream if desired. Serve immediately.

SALTED CARAMEL APPLE PHYLLO TARTS

Chef's Choice in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

15 Athens Mini Fillo Shells (1 box)
1 cup apple pie filling, coarsely chopped
1/4 cup granola
1/4 cup caramel topping
1 teaspoon coarse sea salt

Place the shells on a baking sheet and bake in preheated 350°F oven for 3-5 minutes for added crispness. Allow to cool. Scoop a heaping teaspoon of pie filling in each shell. Sprinkle granola on top and drizzle with caramel topping. Sprinkle salt on top. Chill and enjoy!

Tip: For warm tarts, scoop room temperature pie filling in shells then bake in a preheated 350°F oven for 5 minutes. Top with granola, caramel and salt.

SAUSAGE AND QUESO PHYLLO SHELLS

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1/2 roll (8 ounces) mild pork sausage
1/2 cup prepared queso dip
30 Athens Mini Fillo Shells (2 boxes)
1/2 cup fresh salsa
30 blue corn chips

In a medium skillet over medium heat, cook and crumble sausage. Remove from heat and drain grease.

In a medium bowl, combine sausage with queso. Spoon mixture into shells. Place the shells on a baking sheet and bake in a preheated 350°F oven for 5 minutes. Allow to cool slightly before moving to serving tray. Top each fillo shell evenly with salsa and a blue corn chip.

SAUSAGE SAVORIES

Ingredients

1/4 cup bulk pork sausage
2 tablespoons minced onion
2 tablespoons minced celery
4 teaspoons chopped dried cherries
2 tablespoons catsup
4 teaspoons coarsely chopped toasted pecans
3 tablespoons coarsely chopped Granny Smith apples
15 Athens® Mini Fillo Shells (1 box)

In a small skillet, cook sausage and stir until well crumbled. Add onion, celery, dried cherries, catsup and pecans. Saute for 2 minutes. Add chopped apple and saute 2 minutes longer. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Bake in preheated 350°F oven for 5 minutes. Serve warm.

SAVORY N’ SPICY PEANUT BUTTER CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

8 ounces cream cheese, softened
1 cup chunky peanut butter
8 medium jalapeño peppers - stems and seeds removed, finely chopped
1 cup real bacon bits
30 Athens Mini Fillo Shells (2 boxes)

Place Athens Mini Fillo Shells on baking sheets and set aside.

In a large bowl, beat the cream cheese and peanut butter until creamy. Fold in the peppers and bacon bits.

Fill the shells with the cream cheese mixture and place on baking sheets. Bake in preheated 375°F oven for 5-6 minutes or until bubbly. Serve immediately.

SEARED TUNA WITH PACIFIC RIM HUMMUS

This recipe received homorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

4 ounces tuna steak, 1” thick
1/4 cup soy sauce
1/2 cup shelled edamame
1.5 Tablespoons hummus, original
2 teaspoons grated ginger
1 clove minced garlic
1/2 teaspoon sea salt
1 Tablespoon lime juice
1 teaspoon canola oil
15 Athens® Mini Fillo Shells (1 box)
1/4 cup julienned carrots, for garnish
2 radishes, thinly sliced, for garnish
15 whole edamame, for garnish

Marinate tuna in soy sauce for 1 hour.

In a small saucepan, boil edamame for 5 minutes, rinse with cold water, drain well and discard liquid. To make hummus, in a food processor, combine edamame, hummus, ginger, salt and lime juice and process until smooth and creamy. Set aside.

In a medium sauté pan, heat camola oil until hot. Sear tuna 1 minute per side. Let rest a few minutes. Slice into 15 thin pieces. Place 1 rounded teaspoon of hummus in each Fillo Shell. Then arrange 1 slice of tuna on top of the hummus. Garnish with carrots, radishes and 1 whole edamame. Serve immediately.

SENSATIONAL SALSA SHELLS

Make it Fabulous with Fillo Recipe Contest

Ingredients

12-ounce jar of mild salsa
1/2 package frozen corn, thawed
3 tablespoons of real bacon bits
1 can seasoned black beans, drained
1 jar of queso dip
30 Athens Mini Fillo Shells (2 boxes)

In a large bowl, combine salsa, corn, bacon bits and black beans. Set aside.

Put one cup of queso dip in a microwave safe bowl and stir about every 20-30 seconds until warm and smooth. Set aside.

Spoon salsa mix into each shell. After all the shells are filled, drizzle the tops with the warm melted queso dip. Serve immediately.

SHAVED BEEF WITH TZATZIKI SAUCE

Ingredients
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons minced garlic
1/2 teaspoon dried and crushed oregano leaf
1/2 teaspoon dried and crushed sweet basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 oz. thinly sliced round steak
3 tablespons pelled, seeded and grated cucumber
1/4 cup plain yogurt
2 tablespoons sour cream
1 teaspoon minced onion
1/4 teaspoon minced garlic
1/2 teaspoon chopped dill weed
15 Athens® Mini Fillo Shells (1 box)

To make marinade, in a small bowl, combine oil, lemon juice, garlic and spices. Toss tightly with steak. Chill for 1 hour.

To make tzatziki sauce, in a small bowl, combine cucumber, yogurt, sour cream, onioni, garlic and dill. Mix well. Chill for 1 hour.

In a small skillett, saute steak for 2-3 minutes and drain. Place 1 teaspoon of steak into each Fillo Shell. Top with 1 teaspoon of tzatziki sauce. Serve immediately.

Makes 15 Appetizers

SHRIMP AND SNOW PEAS CRUMBLE

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

15 Athens® Mini Fillo Shells (1 box)
2 tablespoons peanut oil
1 pound raw shrimp, about 15, peeled and deveined
1 cup red wine vinaigrette
15 snow peas, about 1/2 pound
Salt & pepper, to taste
12 Ritz crackers, ground

In a small skillet, heat half of the peanut oil. Sauté half of the shrimp, stirring and tossing frequently, until cooked, about 4 minutes (shrimp will turn pink and become firm). Do not overcook. Transfer the shrimp from pan with a slotted spoon into a small bowl. Repeat cooking process with remaining shrimp.

Pour 1/4 cup red wine vinaigrette over warm shrimp and let stand for an hour.

Trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; drain immediately and plunge into a bowl of ice water to stop the cooking process. When completely cool, drain them and pat dry. Drain and chop shrimp and then chop snow peas. Combine shrimp and snow peas in a bowl and then spoon into fillo shells. Top with crushed crackers for garnish and serve.

SHRIMP ASPARAGUS DIJONNAISE

Ingredients

1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
4 oz. fresh asparagus stalks (about 5)
15 Athens® Mini Fillo Shells (1 box)
15 cooked shrimp (70/90 ct.)

To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice.

Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into 1/4 inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each Fillo Shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately.

SHRIMP CEVICHE

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest

Ingredients

8 ounces peeled and deveined small diced raw shrimp
1/4 cup lime juice
1/4 cup lemon juice
2 Tablespoons orange juice
2 Tablespoons minced red onion
2 Tablespoons chopped fresh cilantro
2 Tablespoons minced red bell peppers
2 Tablespoons minced yellow bell peppers
2 teaspoons grated fresh ginger
1 teaspoon salt
1/2 teaspoon black pepper
15 Athens® Mini Fillo Shells (1 box)
30 pieces fresh chives, cut 1 inch long, for garnish

In a quart size sealable plastic bag, combine shrimp, lime juice, lemon juice, orange juice, onion, cilantro, red peppers, yellow peppers, ginger, salt and pepper, mixing lightly. Remove air from the bag and seal. Refrigerate for 4-5 hours, mixing occasionally. Just before serving, drain mixture well and discard liquid. Fill each Fillo Shell with 1 Tablespoon of shrimp mixture and garnish with chives. Serve immediately.

SHRIMP COCKTAIL

Ingredients
1 box of Athens® Mini Phyllo Shells
Cocktail sauce
15 medium cooked shrimp
Fresh dill for garnish

A new twist on an old fan favorite, this one’s about as easy a recipe as they come. Simply spoon 1 teaspoon of cocktail sauce into each fillo shell, add one cooked shrimp (tail up) and garnish with a sprig of dill.

Makes 15 Appetizers

SHRIMP SALAD CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

3 cups salad size shrimp, small diced
1 tablespoon cilantro, minced
1 stalk of celery, small diced
4 scallions, small diced
1/4 cup mayonnaise
Salt & pepper, to taste
1/2 teaspoon lime juice
15 Athens® Mini Fillo Shells (1 box)

In a small bowl, mix shrimp, cilantro, celery, scallions, mayonnaise, salt & pepper and lime juice.

Spoon filling into each fillo shell.

SLOPPY JOES OLE'

Make it Fabulous with Fillo Contest Entry

Ingredients

1 pound ground beef
2 cans (14 oz. each) Mexican stewed tomatoes, chopped fine and most juice included
1/2 cup black olives, sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 tablespoons brown sugar
30 Athens Mini Fillo Shells (2 boxes)
2 cups Monterey Jack or Mexican blend cheese, shredded

In a medium saucepan, cook ground beef until browned. Drain fat and add tomatoes, olives, chili powder, cumin and brown sugar. Cook over low heat for 10 to 15 minutes. If there is too much liquid, drain some of the liquid before spooning one rounded teaspoon of filling into each shell.

Spoon into shells and top with shredded cheese to serve. Serve immediately.

SMOKED TURKEY WITH CRANBERRY SALSA

Ingredients
1/3 cup fresh cranberries, divided
2 teaspoons honey
1/4 cup small diced Granny Smith apple
1 tablespoon minced onion
1 1/2 teaspoons minced jalapeño pepper
1/2 teaspoon minced fresh ginger
2/3 cup (4 oz.) diced smoked turkey breast
15 Athens® Mini Fillo Shells (1 box)

To make cranberry salsa, chop half of the cranberries and set aside. In a small skillet, combine remaining cranberries with honey and heat for 2-3 minutes or until cranberries are softened. Add the chopped uncooked cranberries, apple, onion, jalapeño pepper and ginger. Mix well. Chill for 1 hour. Spoon 1 rounded teaspoon of turkey into each Fillo Shell. Garnish with 1 teaspoon of cranberry salsa. Serve immediately.

Makes 15 Appetizers

SNAPPY ANTIPASTO

Ingredients
3 tablespoons Italian Dressing
2 oz. provolone cheese, 1/4 inch cubed
2 oz. chedder cheese, 1/4 inch cubed
2 oz. ham, 1/4 inch cubed
2 oz. hard salami, 1/4 inch cubed
2 tablespoons finely minced celery
1/4 cup quartered cherry tomatoes
1 tablespoon minced red or Vidalia onion
1 1/2 tablespoons chopped ripe olives
2 tablespoons julienne-cut roasted red peppers
15 Athens® Mini Fillo Shells (1 box)
1/4 cup fresh parsley and/or anchovies, for garnish

In a medium bowl, combine all ingredients, except Fillo Shells and parsley. Mix lightly. Chill 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with parsley and/or anchovy. Serve Immediately.

Makes 15 Appetizers

SOUTHWEST CORN POPPERS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

45 Athens Mini Fillo Shells (3 boxes)
15-ounce can black beans, drained
11-ounce can Mexican style corn or southwest style corn, drained
15-ounce jar Alfredo Sauce
2 – 8-ounce packages cream cheese, softened
1/2 cup fresh cilantro, chopped
1 fresh jalapeño, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped
Additional cilantro for garnish

In a large bowl mix all ingredients together and fill each shell.

Bake in a preheated 350°F oven for 5-8 minutes or until hot. Garnish with cilantro and serve immediately.

SOUTHWEST SMOKED SALMON TARTLETS

Ingredients
8 ounces low fat cream cheese
3 ounces smoked salmon
1 green onion
4 ounces low fat sour cream
A pinch of chili powder, toasted or smoky
1 sprig of fresh cilantro
1 avocado, peeled and sliced into small wedges
15 Athens® Mini Fillo Shells (1 box)

For added crispness, preheat oven to 350?F. Remove Athens? Mini Fillo Shells from outer carton and inner tray. Place shells on baking sheet and bake for 3 to 5 minutes. Allow shells to cool before filling.

Bring cream cheese to room temperature. Julienne smoked salmon into thin strips then dice finely. Wash and very thinly slice green onion. Mix cream cheese, salmon, green onion, sour cream and chili powder well in a small bowl.

Spoon one rounded teaspoon into each Athens® Mini Fillo Shell and garnish with two small avocado wedges and a tiny sprig of cilantro.

Arrange on platter and serve immediately

Makes 15 appetizers

SPICED APRICOT TART

Ingredients
1/2 cup dried apricots
2/3 cup water
2 teaspoons granulated sugar
1/4 teaspoon cinnamon
15 Athens® Mini Fillo Shells (1 box)

In a small pan, combine apricots, water, sugar and cinnamon. Simmer for 10 minutes until plump. Remove apricots with a slotted spoon. In a food processor, puree half of the apricots. Coarsely chop the remaining apricots. In a small bowl, combine the pureed and chopped apricots. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately.

Makes 15 Desserts

SPICY BBQ CHICKEN PHYLLO SLIDERS

Ingredients

1 cup shredded cooked chicken
1/3 cup spicy BBQ sauce
15 Athens Mini Fillo Shells (1 box)
1/2 cup shredded Monterey Jack cheese
15 pickled jalapeno slices

In a microwave-safe bowl, combine chicken and BBQ sauce. Heat 15-20 seconds in microwave until warm. Remove from microwave and stir. Spoon a tablespoon of chicken in each fillo shell. Top with a pinch of cheese.

Place on a oven or grill safe pan or cast iron skillet. Bake in a preheated 400°F for 3-5 minutes until cheese is melted.* Place a jalapeno on each shell.

*You may also cook over a hot grill with an aluminum foil tent or closed cover until cheese is melted.

SPICY EGGPLANT WITH CARAMELIZED ONIONS

Ingredients
3 teaspoons olive oil, divided
1 tablespoons julienne-cut onions, for garnish
1/2 teaspoon minced garlic
1 2/3 cup peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons reduced fat feta cheese
15 Athens® Mini Fillo Shells (1 box)

In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside.

Heat 2 teaspoons of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350°F oven for 5 minutes. Serve warm.

Makes 15 Appetizers

SPICY SPINACH HORS D’OEUVRES

Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
½ teaspoon dried oregano
½ teaspoon chili powder
10 ounces fresh spinach, washed and chopped
¼ cup chopped, toasted pine nuts
1 teaspoon hot sauce
Salt & pepper to taste
1 cup Greek-style yogurt
15 Athens® Mini Fillo Shells (1 box)

In a medium skillet, heat olive oil until shimmering. Add chopped onion, oregano and chili powder. Sauté briefly until translucent. Add spinach, stirring to wilt completely. Add toasted nuts, hot sauce, salt and pepper. Allow to cool. Combine cooled mixture with Greek-style yogurt. Spoon mixture into Athens® Mini Fillo Shells. Serve any remaining portion of mixture with fresh vegetables.

About 6-8 Servings

SPICY TUNA TARTS

Ingredients

15 Athens® Mini Fillo Shells (1 box)
6 ounces sushi-grade tuna
¼ cup English cucumber, 1/4" diced
1 teaspoon sesame oil
1 teaspoon Sriracha
1 teaspoon toasted sesame seeds
1 teaspoon lime juice
Pinch of salt

Place the shells on a serving dish. Cut the tuna into small cubes and place into a chilled small bowl. Add the cucumber to the tuna along with the remaining ingredients. Gently toss the mixture together and evenly distribute among the shells. Serve chilled.

SPINACH TARTS

Ingredients
1 tablespoon olive oil
1/2 cup thin sliced fresh leek
1 cup chopped, firmly packed fresh spinach
1/4 cup ricotta cheese (traditional style)
1/4 cup crumbled feta cheese
2 tablespoons chopped kalamata olives
1 tablespoon diced sun-dried tomatoes
2 teaspoons lemon juice
15 Athens® Mini Fillo Shells (1 box)
15 whole almonds, to garnish

In a small skillet, heat oil. Sauté leek until soft. Add spinach and saute for 3/4 minutes. Remove from heat and add ricotta cheese, feta cheese, olives, sun-dried tomatoes and lemon juice. Toss lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnich each with an almond. Bake in preheated 350 F oven for 12 to 15 minutes. Serve warm

Makes 15 Appetizers

STAR-SPANGLED CAPRESE SALAD PHYLLO SHELLS

Winner in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

5 slices part-skim mozzarella cheese (1/8 inch thick)
1 cup tomatoes, diced, reserve 15 pieces for garnish
1/4 cup fresh basil, torn
2 Tablespoons balsamic vinaigrette dressing
15 Athens Mini Fillo Shells (1 box)

Cut 15 star shapes from mozzarella cheese using a small star cookie cutter. Excess cheese can be added to tomato mixture if desired.

In a small bowl, combine remaining tomatoes with basil and balsamic vinaigrette. Fill each fillo shell with tomato mixture. Top shells with a cheese star. Garnish with a tomato piece. Serve immediately.


Yield: 15 appetizers

STARS AND BERRY BITES

Winner in the phyllo.com 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

2 slices fresh watermelon, 1/2-inch thick*
2 Tablespoons Greek yogurt
1 Tablespoon honey
15 Athens Mini Fillo Shells
1/2 cup blueberries

Using a small star shaped cookie cutter, cut watermelon into 15 stars.

In a small bowl, combine yogurt and honey. Place 1 teaspoon yogurt mixture in each shell. Top the yogurt with a watermelon star and 2 or 3 blueberries. Serve immediately.

*Raspberries or strawberries can be substituted for watermelon, if desired.

Yield: 15 desserts

STEAK AND BLUE IN MINI PHYLLO SHELLS

Ingredients

6 ounces flank steak
Salt and pepper, to taste
2 teaspoons extra virgin olive oil
2 cups arugula
1/4 cup blue cheese dressing
30 Athens® Mini Fillo Shells (2 boxes)
1/4 cup Gorgonzola cheese, for garnish

Season steak with salt, pepper, and olive oil. Grill (or sear) to medium rare (132°F) or preferred temperature. Allow to rest about 10 minutes. Slice in half with the grain of the meat. Thinly slice 30 strips of steak against the grain.

Place about 2 teaspoons of arugula into each mini shell. Top arugula with 1/2 teaspoon of blue cheese dressing. Roll steak strips and place on top of the dressing. Garnish with the Gorgonzola cheese. Serve immediately.

STRAWBERRIES ROMANOFF

Ingredients
1/2 cup strawberries
1 tablespoon cold water
1/2 teaspoon unflavored gelatin
1 tablespoon Grand Marnier
1/4 teaspoon orange zest
1/3 cup heavy whipping cream
1 tablespoon powdered sugar
15 Athens® Mini Fillo Shells (1 box)
4 fresh strawberries, quartered, for garnish

In a food processor, puree strawberries until smooth.

In a small pan, combine water and gelatin and let soften for 1 minute. Stir over low heat until gelatin is dissolved.

In another small bowl, combine the strawberries, Grand Marnier and orange zest. Mix lightly. Slowly stir in the gelatin mixture. Chill for 1 hour.

In a chilled small bowl, combine the heavy cream and powdered sugar. Whip to full volume. Spoon or pipe 1 teaspoon of whipped cream into each Fillo Shell. Spoon 1 teaspoon of strawberry filling into each Fillo Shell. Top with whipped cream. Garnish with strawberry quarters.

Serve immediately.

Makes 15 Desserts

STRAWBERRY PHYLLO MOJITO MAMBOS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1 ½ pints fresh strawberries, de-stemmed and cored
2 limes, zested and quartered, zest reserved
1 cup mint leaves, coarsely chopped and muddled
2 ounces light rum
1 pint heavy whipping cream
2 tablespoons powdered sugar
15 Athens® Mini Fillo Shells (1 box)

In a large bowl, mash strawberries to a coarse texture. Using a sieve to catch seeds, squeeze the lime quarters over the strawberries. Add the mint leaves and light rum. Stir to combine and set aside.

In a medium bowl, mix the heavy whipping cream and powdered sugar with an electric mixer until it forms semi-stiff peaks.

Spoon equal amounts of the strawberry mixture into the shells and then top with a dollop of the whipped cream. Sprinkle with reserved lime zest. Serve immediately.

STRAWBERRY POPPY SEED CHICKEN PHYLLO CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

30 Athens® Mini Fillo Shells (2 boxes)
1/4 cup red wine vinegar
1 tablespoon agave syrup (nectar)
1 teaspoon poppy seeds
1/2 teaspoon dry mustard
1/2 cup canola oil
1 pound chicken breast, cooked and diced
10 fresh strawberries, diced

In a medium bowl combine red wine vinegar, agave syrup, poppy seeds, mustard and canola oil and blend with a fork.

In another medium bowl combine chicken and strawberries. Pour dressing over chicken and strawberries. Spoon chicken mixture into each shell. Serve immediately.

Yield: 30 appetizers

SUGAR PLUM FAIRY SHELLS

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1 cup toasted sliced almonds
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 cup shredded coconut
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup powdered sugar
15 Athens® Mini Fillo Shells (1 box)
1/3 cup sliced almonds, for garnish

In food processor, combine almonds, apricots, figs, coconut, honey, cinnamon and cloves, until smooth. Make 15 1-inch balls and dust with powdered sugar. Place one ball into each Fillo Shell pressing down lightly. Use 4 almond slices to make fairy wings on each. Serve immediately.

SUN-DRIED TOMATO CAPRESE PHYLLO SHELLS

Ingredients

8 oz. fresh mozzarella ball, ¼" diced
3 Tablespoons oil-packed, sun-dried tomatoes, patted dry and 1/8" diced
2 Tablespoons fresh basil, thinly sliced strips
1½ Tablespoons white balsamic vinegar
1½ Tablespoons extra virgin olive oil
30 Athens® Mini Fillo Shells (2 boxes)
Flake sea salt, to garnish

In a medium, non-metal, mixing bowl, combine mozzarella, sun-dried tomatoes, 1 Tablespoon basil, vinegar and oil. Mix thoroughly. Fill mini shells with one heaping teaspoon of mixture. Garnish with flake sea salt and the remaining basil. Serve.

SUPER WASABI PHYLLO KICKERS

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1 bottle Teriyaki marinade
1 large boneless skinless chicken breast
1 can pineapple (crushed or chunk), finely diced
15 Athens Mini Fillo Shells (1 box)
1/2 teaspoon to 1 teaspoon wasabi paste, to taste

In a small bowl pour 1/2 cup Teriyaki marinade and set aside. In a medium bowl, marinate chicken in remaining Teriyaki sauce.

Grill chicken breast, and finely dice. In a medium bowl combine chicken and pineapple. Fill each fillo shell with a heaping teaspoon of mixture.

Add wasabi paste to taste to remaining marinade and drizzle over filled shells. Serve immediately.

SWEET AND SPICY CALIFORNIA PHYLLO SHELLS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

2 large avocados
15 Athens Mini Fillo Shells (1 box)
8 ounces cream cheese
1 tablespoon pickled jalapeños
1 tablespoon lemon juice
Salt and pepper to taste
1 can sweet corn kernels

Let the cream cheese soften at room temperature or soften in the microwave. In a medium bowl, mix cream cheese, avocados, pickled jalapeños and lemon juice. Add salt and pepper to taste.

Use a Ziploc bag to pipe the filling into the shells. Garnish each shell with corn kernels. Serve immediately.

SWEET AND TANGY CHICKEN CUPS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

1 6-ounce package of goat cheese (Chevre) at room temperature
1/2 cup real mayonnaise
1/2 cups pecans, chopped
1/2 cup dried cranberries
1/2 cup celery, chopped
2 cups chicken, cooked and diced
15 green seedless grapes, cut in half lengthwise
30 Athens® Mini Fillo Shells (2 boxes)

In a small bowl, combine the goat cheese and mayonnaise. Stir in pecans, dried cranberries, and celery and then fold in chicken.

Divide the chicken mixture evenly among the shells. Bake in a preheated 350°F oven for 20 minutes. Let shells cool slightly. Garnish each shell with half of a grape. Serve immediately.

SWEET POTATO TART

Ingredients

1 tsp. canola oil
3/4 cup sweet potatoes, cooked, mashed
1 tsp. butter
2 tsp. milk
2 tsp. pancake syrup
Salt to taste
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons ground walnuts, for garnish

In small bowl, combine all ingredients except Mini shells and walnuts. Whip until smooth.

Spoon or pipe about 2 tablespoons of filling into each Fillo Shell. Garnish with ground walnuts.

Bake at 350°F for 15 minutes. Serve warm.

Alternate Garnish
2 teaspoons vegetable oil
1/4 cup julienne-cut onions

In a small skillet, heat oil over medium heat and slowly saute onions until fully carmelized and dark brown. about 5 minutes.

TEX MEX TUNA SHELLS

Chef's Choice - Make it Fabulous with Fillo Recipe Contest

Ingredients

1/3 cup mayonnaise
2 teaspoons tomato paste
1 packet Taco seasoning mix
1/4 cup Southwestern Style Corn, drained
1 tablespoon scallions, chopped
1 can (5oz.) Solid white Albacore Tuna, packed in water, drained, flaked with fork
15 Athens Mini Fillo Shells (1 box)
Fresh cilantro, chopped, for garnish

In a medium bowl, combine mayonnaise, tomato paste and taco seasoning. Fold in corn, scallions and tuna.

Divide mixture evenly among shells, mounding slightly. Garnish with chopped cilantro.

TEX-MEX TART

Ingredients

1/2 cup cooked taco meat or refried beans
1/4 cup shredded cheddar and Monterey Jack cheeses
15 Athens® Mini Fillo Shells (1box)

Garnish suggestions:
1/3 cup chunky salsa
1/4 cup sour cream
1/4 cup guacamole
2 tablespoons chopped ripe black olives

Spoon 1 teaspoon of taco meat or beans and 1 teaspoon of cheese into each Fillo Shell. Bake in a preheated 350°F oven for 5 minutes. Garnish with any or all of the following: salsa, sour cream, guacamole and olives.

THAI PEANUT CHICKEN

Ingredients
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
1/2 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon canola oil
4 oz. small diced boneless chicken breast
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon chunky peanut butter
2 tablespoons, cut 1/2 inch on bias, snow peas
2 tablespoons 1/2 inch diced red bell pepper
2 tablespoons drained and julienne-cut canned water chestnuts
15 Athens® Mini Fillo Shells (1 box)

To make marinade, in a small bowl, combine soy sauce, garlic, pepper sauce, ginger, sesame oil and canola oil. Blend well. Reserve all but 2 tablespoon of marinade. Add chicken to remaining 2 tablespoons marinade. Mix lightly and chill for 1 hour. In a small skillet sauté chicken for 5-7 minutes until fully cooked. Remove from skillet.

In a small skillet, combine reserved marinade, water and sugar. Heat and stir 2-3 minutes until sugar is dissolved. Add peanut butter and stir well. Add chicken and vegetables to the sauce and toss lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve warm.

Makes 15 Appetizers

THAI SHRIMP BASKETS

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

30 Athens® Mini Fillo Shells (2 boxes)
1/2 pound medium Easy-Peel (deveined) shrimp
juice of 1/2 fresh lime or prepared lime juice concentrate
2 tablespoons prepared Thai Peanut Sauce
4 tablespoons fresh cilantro, chopped
2 tablespoons green onion tops, chopped

Steam shrimp until coral in color; about 5 minutes. Shell, then chop into small pieces, yielding about 2 cups of chopped shrimp. Add the lime juice, Thai peanut sauce, cilantro and onions to bowl. Mix thoroughly. Spoon the filling into each fillo shell.

Note: The shrimp mixture can be prepared ahead of time, refrigerated, and spooned into shells right before serving.

TIRAMISU

Ingredients
1 tablespoon Kahlua
1 teaspoon instant coffee powder
1 teaspoon water
2 teaspoons sugar
2/3 cup mascarpone or softened cream cheese
15 Athens® Mini Fillo Shells (1 box)
Cocoa powder, for garnish

In a small bowl, combine Kahula, instant coffee, water and sugar. Stir until dissolved.

Add cream cheese and blend thoroughly. Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with cocoa powder. Serve immediately.

Makes 15 Desserts

TOMATO AND AVOCADO SALSA CUPS

Make it Fabulous with Fillo Contest Entry

Ingredients

2 ripe avocados, diced small
3-4 plum tomatoes, diced small
Juice from 1/2 lemon
Dash of Tabasco sauce
1 teaspoon salt
30 Athens® Mini Fillo Shells (2 boxes)
Cilantro sprigs, for garnish

Chop avocados and tomatoes and gently combine in a bowl. Add lemon, Tabasco and salt to the bowl and mix thoroughly.

Fill each Fillo Shell with the tomato salsa and garnish with a sprig of cilantro. Serve immediately.

TOMATO ONION CHUTNEY PHYLLO CUPS

Ingredients

15 Athens Mini Fillo Shells (1 box)
2 Tablespoons olive oil
1 teaspoon lemon pepper
1 teaspoon cumin seeds
1 teaspoon cayenne powder
1 teaspoon garlic powder
1/2 teaspoon turmeric
1 teaspoon cumin powder
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 Tablespoon goat cheese
Bunch of cilantro leaves for garnish

Place the shells on a baking sheet and bake in a preheated 350°F oven for 3-5 minutes for added crispness. Allow to cool.

In a medium pan over medium heat, drizzle olive oil. Add salt, lemon pepper, cumin seeds, cayenne powder, garlic powder, turmeric and cumin powder. Mix well with spatula. Add onions and cook until onions are translucent. Add tomatoes and cook, covered for about 3-4 minutes or until chutney consistency, stirring occasionally.

Spoon rounded teaspoon of chutney into each shell. Top each with crumbled goat cheese and cilantro.

Makes 15 Appetizers

TRAIL MIX TREATS

This recipe reeceived honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients
1 tablespoon butter
2 tablespoons balsamic vinegar
1 tablespoon cider vinegar
1/4 cup dried cranberries
1/4 cup dried chopped apricots
1/4 cup medium diced mushrooms
1/4 cup coarse chopped pecans
1/4 teaspoon allspice
1/4 teaspoon salt
1/4 teaspoon vanilla extract
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons honey, for garnish
2 tablespoons thin, bias-sliced green onions, for garnish

In a medium sauté pan, combine butter, balsamic vinegar, cider vinegar, cranberries, apricots, mushrooms, pecans, allspice and salt. Bring to a simmer for 3-4 minutes, stirring often. Stir in vanilla extract.

Place 2 teaspoons of filling into each Fillo Shell. Drizzle with honey and garnish with green onions. Serve immediately.

Makes 15 Appetizers

TROPICAL MARGARITA PHYLLO BITES

Winner in the 1-2-3-4 Mini Fillo Shells Recipe Contest

Ingredients

1 package lime Jell-O*
1/2 cup lite lemon yogurt
1/2 cup mango, sliced
15 Athens Mini Fillo Shells (1 box)
2 Tablespoons coarse sea salt

In a medium bowl, prepare Jell-O according to package instructions.

Spoon a teaspoon of lemon yogurt in each fillo shell. Add a slice of mango and fill each shell with prepared Jell-O. Refrigerate until serving. Garnish with coarse sea salt if desired.

*Or one pre-made cup of lime Jell-O.

Yield 15 desserts

TUNA NICOISE

Ingredients
2 teaspoons extra virgin olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon lemon zest
Dash of salt and pepper
3 1/2 oz. drained white albacore tuna,flaked
2 tablespoons 1/2 inch cut, cooked green beans
2 tablespoons coarsely chopped black olives
1 tablespoons small diced onion
1 teaspoon minced fresh basil leaves
15 Athens® Mini Fillo Shells (1 box)
8 grape tomatoes, cut in half, for garnish

In a food processor puree oil, lemon juice, lemon zest, salt and pepper. In a small bowl combine tuna, green beans, olives, onion and basil. Drizzle with dressing. Toss lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo fhell. Garnish with tomato halves. Serve immediately

Makes 15 Appetiaers

TURKEY CLUB LIGHT PHYLLO BITES

Ingredients

2 Tablespoons light Caesar dressing
2/3 cup small diced cooked turkey breast
2 Tablespoons small diced tomato
1 Tablespoon bacon bits
15 Athens Mini Fillo Shells (1 box)
2 Tablespoons chopped fresh parsley, for garnish

In a small bowl, combine salad dressing, turkey, tomato and bacon. Toss lightly. Chill for one hour. Spoon one rounded teaspoon of filling into each fillo shell. Garnish with parsley. Serve immediately.

Tip: Light Ranch or Italian dressing can be substituted for Caesar dressing.

TURKEY CLUB WITH LIGHT CAESAR DRESSING

Ingredients

2 tablespoons light Caesar salad dressing
2/3 cup small diced cooked turkey breast
2 tablespoons small diced tomato
1 tablespoon crisp and crumbled fried bacon
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons chopped fresh parsley, for garnish

In a small bowl, combine salad dressing, turkey, tomato and bacon. Toss lightly. Chill for 1 hour. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with parsley. Serve immediately.

TURKEY WITH CRANBERRIES AND MANDARIN ORANGE SALAD

Ingredients

1/3 cup canned Mandarin orange slices, each cut into 4 pieces
1 1/2 tablespoons reserved Mandarin orange juice
2 teaspoons rice vinegar
2 teaspoons sugar
1 teaspoon canola oil
1/2 teaspoon Dijon mustard
2/3 cup julienne-cut cooked turkey breast
1 tablespoon small diced celery
2 teaspoons small diced green onions
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons dried cranberries, for garnish

Drain Mandarin oranges and reserve juice.

In a small bowl, whisk Mandarin orange juice, vinegar, sugar, oil, and mustard. Add turkey, Mandarin oranges, celery and onions. Mix lightly. Chill for 1 hour.

Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with dried cranberries. Serve immediately.

WARM MINI APPLE PIES

This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest.

Ingredients

1 peeled, cored and finely chopped Granny Smith apple
1/4 cup finely chopped walnuts
1/4 cup brown sugar
3 tablespoons butter
1/4 teaspoon cinnamon
15 Athens® Mini Fillo Shells (1 box)
1/4 cup thawed whipped topping, for garnish

In a medium skillet, sauté apples, walnuts, brown sugar and butter over low heat until apples are tender, stirring frequently. Remove from heat and stir in cinnamon. Cool slightly and spoon 1 tablespoon of apple mixture into each Fillo Shell. Garnish with whipped topping. Serve immediately.

Tip: Add raisins if desired.

WHITE CHOCOLATE MOUSSE WITH RASPBERRY SWIRL

Ingredients

In a small pan, combine water and gelatin. Let stand for 1 minute to soften.

Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.

In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzle pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour.

Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry half. Serve immediately.