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Cheese, Herb, and Sun Dried Tomato Phyllo Rolls - Greek - 2 pts, 6g carbs, trace fiber

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* Exported from MasterCook *

 

Cheese, Herb, and Sun Dried Tomato Phyllo Rolls -

Greek - 2 pts, 6g carbs, trace fiber

 

Recipe By :Susanna Hoffman

Serving Size : 16 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 large egg

3/4 cup grated aged kefalotyri cheese

-- (packed) (3 ounces)

3/4 cup grated kasseri cheese --

(packed) (3 ounces)

1/4 cup finely crumbled feta cheese --

(packed) (3 ounces)

2 tablespoons finely chopped drained

oil-packed sun-dried tomatoes

2 teaspoons fresh thyme leaves

1 teaspoon chopped fresh marjoram

1/4 teaspoon ground white or black pepper

8 sheets phyllo pastry -- (about 12x14

inches) thawed if frozen

Extra-virgin olive oil

 

 

 

Whisk egg in medium bowl until frothy. Mix in all

cheeses, tomatoes, thyme, marjoram, and pepper. Cover

and chill until ready to use, up to 1 day.

 

Stack phyllo sheets. Using sharp knife or shears, cut

sheets in half lengthwise, making sixteen 5- to

6-inch-wide pastry strips. Place 1 strip on work

surface (keep remaining strips covered with plastic

wrap and damp towel to prevent drying). Brush entire

strip with oil. Place 1 heaping tablespoon cheese

filling in center of strip, 1 inch in from 1 short

pastry edge. Shape filling into 3-inch-long log,

parallel to short edge. Fold short edge, then sides of

pastry, over filling. Continue to roll up, enclosing

filling completely. Brush all over with oil; place on

rimmed baking sheet. Repeat with remaining phyllo

strips and filling. Can be made 1 day ahead. Cover and

refrigerate.

 

 

Preheat oven to 350°F. Bake rolls uncovered until

filling is heated through and pastry is golden, about

18 minutes. Transfer to platter; serve hot.

 

Makes 16.

 

Description:

" 2 pts "

Source:

" Bon Appétit, June 2006 "

S(Formatted by Chupa Babi):

" 12.30.07 "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 79 Calories; 4g

Fat (46.7% calories from fat); 5g Protein; 6g

Carbohydrate; trace Dietary Fiber; 24mg Cholesterol;

212mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean

Meat; 1/2 Fat.

 

NOTES : Market tip: Many Greek cheeses are made with

goat's milk or sheep's milk. Kefalotyri is hard and

salty; Pecorino Romano is a good substitute. Kasseri

is mild and firm; Parmigiano-Reggiano makes a good

stand-in. You can find Greek cheeses at specialty

foods stores, at Greek markets, and at igourmet.com.

 

 

Nutr. Assoc. : 0 1281 1034 20048 1448 0 3382 1091 0 0

0 0

 

 

 

 

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