Guest guest Posted December 30, 2007 Report Share Posted December 30, 2007 * 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 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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