| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Low-fat feta cheese; drained & crumbled |
| 1/2 |
c |
Part-skim ricotta cheese (non-fat is available in my area; but I don't like it very much) |
| 1 |
tb |
Grated Parmesan cheese (can sub. non-fat) |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Minced fresh dill |
| 2 |
|
Eggs; lightly beaten (I can't remember if I used Egg Beaters; but that should work) |
| 1/4 |
ts |
Ground pepper |
| 10 |
|
Sheets unbuttered filo dough |
| 2 |
tb |
Unsalted butter; melted |
INSTRUCTIONS
From: hnewling@mindspring.com (Helen Newling)
Date: Wed, 31 Jul 1996 10:17:17 +0100
Here's a appetizer recipe I made from a book called "Elegant Low-Calorie
Cooking", put out by the California Culinary Academy. It was *really* good
~ but the cookbook only gives calorie counts, not fat grams, so I'm not
sure exactly how low fat it is. There are a couple of modifications that
could help it along though, and they use very little butter on the sheets
which also helps.
Notes: you'll need a lot of space to prepare this - like an entire dining
room table! Also, cover the sheets you're not working with yet with a damp
tea towel to stop them drying out. It will make them a lot easier to work
with. Don't freak out, though, if the sheets crack somewhat as you roll
them - this is normal.
1. Preheat oven to 400 F. Mix cheeses, dill, eggs and pepper until smooth.
Reserve.
2. On a clean, dry surface, unroll the filo dough and stack in a pile.
Using a pastry brush (I don't have one, so I used the back of a spoon -
worked well enough!), sprinkle the first sheet with 1/2 tsp. of butter.
Repeat with the second sheet & lay it on top of the first. Set aside.
Repeat procedure with remaining filo dough & butter to create 5 sets of two
layered sheets.
3. Mark long side of each filo dough stack into fifths, and cut into 5
equal strips, each 3-4 inches wide. Place a spoonful of the filling at the
base of each double-layered strip and roll into a "cigar." Place cigars on
a parchment-covered baking sheet. Repeat this process with the other 4 filo
stacks.
4. Bake until cigars lightly brown (about 15 minutes). Serve hot.
Make ahead tip: the rolled, unbaked cigars, if tightly covered with plastic
wrap, will keep fresh in the refrigerator for several hours.
Makes 25 small appetizers, approx. 8 servings Calories per serving: 56
Digest eat-lf.v096.n111
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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