What you need:
4 Tablespoons unsalted butter
3 Sheets frozen phyllo dough, thawed
2 Tablespoons grated Parmesan cheese
Vegetable oil, for brushing
1 Large shallot, minced
1 Clove minced garlic
1 Teaspoon flour
A pinch of grated nutmeg
1/4 cup milk
3 1/2 oz finely grated lemon zest
1 Tablespoon white wine vinegar
2 Large eggs, seperated
1 10oz box frozen spinach, of thawed and drained
How to make them:
Preheat your oven to 350 degrees
Melt one tablespoon butter.
Place one phyllo sheet on a clean surface brush with melted butter and sprinkle with 1 teaspoon of Parmesan.
Cover with another phyllo sheet and brush with butter.
Cut the phyllos stack into 24 squares, about 3 inches each.
Brush a 24 cup mini muffin tins with oil, then firmly press each square into each cup, butter side down.
Bake for 10 minutes.
Meanwhile, heat the remaining 3 tablespoons of butter in a sauce pan over medium heat.
Add the shallots and garlic, cook until translucent.
Stir in flour, then the milk stir until smooth about a minute.
Add the nutmeg. salt and pepper to taste.
Stir in the goat cheese, lemon zest and vinegar until the cheese melts.
Remove from the heat and mix in the eff yolks, then the spinach.
Beat your egg whites until stiff , fold into the spinach mixture, spoon about 1 tablespoon into each phyllo cup and top with the remaining Parmesan.
Bake for about 15 minutes then sprinkle with the chives.
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