Feta Custard In Phyllo Cups Recipes

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FETA-AND-HERB PHYLLO TART



Feta-and-Herb Phyllo Tart image

Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

8 sheets of thin 16-by-12-inch/40-by-30-centimeter phyllo pastry (about 200 grams)
3 tablespoons/45 grams unsalted butter, melted
1 scant cup/100 grams finely crumbled feta (3 1/2 ounces/100 grams)
2 lightly packed cups/50 grams finely grated pecorino Romano (1 1/2 ounces/45 grams)
2 tablespoons/5 grams roughly chopped parsley
2 tablespoons/5 grams roughly chopped tarragon leaves
2 tablespoons/5 grams roughly chopped mint leaves
4 eggs
3/4 cup/180 milliliters heavy cream (double cream)
1/2 cup/120 milliliters whole milk
Salt and black pepper

Steps:

  • Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
  • Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
  • Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
  • Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
  • Meanwhile, mix feta, pecorino and herbs until blended and set aside.
  • In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
  • Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams

FETA CUSTARD IN PHYLLO CUPS



Feta Custard in Phyllo Cups image

This originally came from Better Homes & Gardens. These little guys were scarfed up in no time at a party I made them for. Everyone raved about them! I personally couldn't keep away from them and ate quite a few! :) The filling can also be mixed by hand if you don't have an electric mixer and don't mind a few small lumps.

Provided by flower7

Categories     Cheese

Time 45m

Yield 28 serving(s)

Number Of Ingredients 13

2 (2 1/8 ounce) packages miniature phyllo cups
4 ounces crumbled feta cheese
3 ounces cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olive, chopped
1/2 teaspoon dried oregano
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 garlic clove, minced
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 325°F Combine cheeses, egg, lemon juice and flour with an electric mixer on medium speed until almost smooth.
  • Place phyllo shells on a baking sheet.
  • Spoon cheese mixture evenly into shells, using a heaping 1 teaspoon per shell.
  • Bake for 15-17 minutes or until shells are lightly browned and crisp, and filling is very lightly browned (I do mean very!).
  • Meanwhile, in a small bowl, stir together olives, oregano, olive oil, vinegar, garlic, cumin and cayenne.
  • Sprinkle olive mixture evenly over tops of baked custard.
  • Serve immediately.

Nutrition Facts : Calories 40.3, Fat 2.6, SaturatedFat 1.4, Cholesterol 13.8, Sodium 92.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.3, Protein 1.4

FETA CHEESE BUREK (PHYLLO DOUGH)



Feta Cheese Burek (Phyllo Dough) image

An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.

Provided by An Ko

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h10m

Yield 6

Number Of Ingredients 8

1 cup feta cheese
1 cup sour cream
1 cup cottage cheese
½ (8 ounce) package cream cheese (such as Philadelphia®), softened
2 eggs
1 (8 ounce) package phyllo dough
1 cup milk
1 cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
  • Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
  • Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
  • Bake burek in the preheated oven until golden brown, about 40 minutes.

Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g

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