Goat Cheese And Red Bell Pepper In Phyllo And White Wine Butter Recipe
Servings: 12
Ingredients
- 2 x shallots thinly sliced
- 2 Tbsp. butter
- 1 x red bell pepper diced
- 3/4 lb goat cheese oregano salt pepper
- 1 x damp cloth
- 3 sht parchment paper or possibly plastic wrap
- 20 sht phyllo dough thawed
- 1 c. melted butter
Directions
- In a saute/fry pan, over a low flame, heat 2 Tbsp of butter, add in the thinly sliced shallots, and slowly saute/fry. Add in the diced red bell pepper and cook till tender. Fold in the goat cheese, oregano, salt, and pepper to taste.
- Remove from the heat and let cold. Heat the butter in the microwave, or possibly in a small sauce pan. You will have 1 c. of butter, less the 2 Tbsp you used to saute/fry the shallot mix. Thaw the phyllo dough on the counter, at room temperature. To prevent the phyllo dough from drying out, take only what you will use immediately and cover the remaining dough with a damp cloth or possibly towel. Place one sheet of phyllo on a piece of parchment paper, and using a pastry brush, lightly brush the dough with the melted butter.
- Repeat this process with 2 more sheets of phyllo, brushing each with more melted butter. Cut the sheets of phyllo into stripes which are 2"x14". Place one Tbsp of the goat cheese mix at one end of each of the phyllo strip, folding into itself to create a triangle.
- Preheat the oven to 350degrees. Place phyllo triangles on a baking sheet and brush with the remaining melted butter. Bake 10 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 155 | |
| Calories from Fat 152 | 98% |
| Total Fat 17.29g | 22% |
| Saturated Fat 10.94g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 123mg | 5% |
| Potassium 22mg | 1% |
| Total Carbs 0.5g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 0.26g | 0% |
