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Category: CHIPS/CRACKERS
Prep Time: Cook Time: Total Time:
1 pound feta cheese, finely crumbled
1/2 cup chopped fresh parsley
1/2 of a 16-oz. pkg. frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted
Directions
1. For filling, in a medium bowl, stir together feta and parsley.
2. With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)
3. Evenly spread about 1 tablespoon of the feta filling in a 3/4-inch wide strip to 1/2 inch of one short side and to 1 inch of longs sides of the phyllo sheet.
4. Fold in the long sides of the phyllo on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush log with a little more butter. Repeat with remaining filling and phyllo sheets.
5. Bake in a 400 degree F oven for 10 to 12 minutes or until logs are golden brown and crisp. Serve warm. Makes 40 logs.
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Phyllo Cheese Straws
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Category: CHIPS/CRACKERS
Prep Time: Cook Time: Total Time:
1 pound feta cheese, finely crumbled
1/2 cup chopped fresh parsley
1/2 of a 16-oz. pkg. frozen phyllo dough (14x9-inch rectangles), thawed (20 sheets)
1/2 cup butter, melted
Directions
1. For filling, in a medium bowl, stir together feta and parsley.
2. With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)
3. Evenly spread about 1 tablespoon of the feta filling in a 3/4-inch wide strip to 1/2 inch of one short side and to 1 inch of longs sides of the phyllo sheet.
4. Fold in the long sides of the phyllo on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush log with a little more butter. Repeat with remaining filling and phyllo sheets.
5. Bake in a 400 degree F oven for 10 to 12 minutes or until logs are golden brown and crisp. Serve warm. Makes 40 logs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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