CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS
* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
- To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
- To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.
GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY
Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F (200°C) degrees.
- Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
- Layer the remaining sheets vertically. Make sure to butter each sheet.
- Place brie in the center of the sheets and top with raspberry preserves.
- Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
- Bake at 400°F (200°C) between 25-30 minutes.
- Serve warm, with bread or crackers.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
THE VERY BEST PHYLLO WRAPPED BRIE!!
this is a great treat for those that love brie cheese. serve with baguette lices or crackers. so tasty!
Provided by polly salama
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
- mix the oil and the butter.
- brush the phyllo sheets individually with butter mixture and stack on top of one another.
- spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
- fold the phyllo dough individually over the cheese and brush lightly with butter.
- press the dough against the cheese to form a tight, smooth package.
- place the wrapped cheese in a 9 inch pie pan.
- brush the top with the butter mixture.
- bake in a 350 oven for 25-30 minutes until golden brown.
- cool for 10 minutes.
Nutrition Facts : Calories 399.9, Fat 29.9, SaturatedFat 14.5, Cholesterol 72, Sodium 554, Carbohydrate 18.6, Fiber 1.4, Sugar 0.6, Protein 15.5
PHYLLO-WRAPPED BRIE WITH ALMONDS
Steps:
- Preheat oven to 375 degrees F.
- Spread 1 sheet phyllo on work surface; brush evenly with melted butter. Place a second sheet of phyllo on top; brush with melted butter. Place third sheet of phyllo crosswise over first 2 sheets; brush with melted butter.
- Sprinkle 1 tablespoon almonds in small circle in center of phyllo. Spread mustard over both sides of Brie. Sprinkle both sides with herbs. Place brie on top of almonds. Sprinkle top with remaining almonds. Carefully gather edges of phyllo up around brie to form a package. Pinch tightly at the neck to seal. Brush package with melted butter.
- Bake 15 to 20 minutes, until golden brown. Cool 15 minutes before slicing and serving.
PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY
Categories Cheese Bake Cocktail Party Vegetarian Oscars New Year's Eve Buffet Brie Dried Fruit Apricot Cherry Rosemary Almond Winter Bon Appétit
Yield Serves 16
Number Of Ingredients 23
Steps:
- To Make Chutney:
- Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
- Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
- Assembly of cheese and phyllo:
- Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
- Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
- Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
- Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
- Cool cheese on sheet 45 minutes.
- Presentation:
- Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
BRIE WITH SUN-DRIED TOMATOES
If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.
Provided by Miss Annie
Categories Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
- Place on serving plate.
- Remove 4 tomatoes and 1 Tbsp.
- oil, reserving remaining tomatoes and oil for other uses.
- Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
- Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
- Garnish with sprigs of parsley, if desired.
- Serve with assorted crackers.
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BAKED BRIE - A FAMILY FEAST
From afamilyfeast.com
Reviews 4Calories 144 per servingCategory Appetizer
- Before opening the phyllo dough package, have a clean, dry cloth such as a dishtowel on hand. In order to prevent the phyllo dough from drying out, you will use this dish cloth to cover the phyllo that you are not working with.
- Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter. It’s OK if it tears a bit – as you use more layers of phyllo dough, the tears will be covered. Wrap phyllo around the brie (you can use more butter to get the folds to stick to the round of brie like I did.)
- Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.
BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES - TASTE AND TELL
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5/5 (3)Calories 96 per servingCategory Appetizer
- Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
- Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.
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