Phyllo Triangles Sun Dried Tomatoes Caramelized Leeks And Goat Cheese Food

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WARM GOAT CHEESE IN PHYLLO



Warm Goat Cheese in Phyllo image

Provided by Ina Garten

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

12 sheets phyllo dough, defrosted
6 tablespoons (3/4 stick) unsalted butter, melted
2 to 3 tablespoons plain dry bread crumbs
3 (3.5- to 5.5-ounce) fresh goat cheese discs
Baby salad greens, such as arugula and mesclun mix, for 6
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
  • Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
  • Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
  • While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
  • Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.

PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE



Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese image

Make and share this Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 45m

Yield 50 appetizers

Number Of Ingredients 13

3 tablespoons oil, from sun-dried tomatoes
2 cups sun-dried tomatoes packed in oil, cut into 1/4 inch pieces
2 cups finely chopped shallots
4 tablespoons water
4 tablespoons rice vinegar
4 teaspoons packed brown sugar
2 tablespoons chopped of fresh mint
4 tablespoons butter
2 cups finely chopped leeks, white and pale green parts only
16 ounces fresh goat cheese, like montrachet
2 tablespoons chopped fresh thyme
20 sheets phyllo dough
1/2-1 cup melted butter

Steps:

  • Heat the 3 T oil in a large skillet over medium heat.
  • Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
  • Add the water, vinegar, and sugar.
  • Cover and cook for 5 minutes, stirring twice.
  • Remove from heat and stir in mint.
  • In another large skillet melt the 4 T butter over medium heat.
  • Add the leeks and saute until golden, around 8 minutes.
  • Remove from heat, and stir in goat cheese and thyme.
  • Lightly season with salt and freshly ground black pepper, white if you prefer.
  • Preheat oven to 400 degrees.
  • Lightly grease two cookie sheets and set aside.
  • Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
  • Cut into five 3x14 inch strips.
  • Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
  • Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
  • Place on prepared cookie sheet.
  • Repeat until all the fillings are used.
  • Brush tops with butter.
  • Bake in the preheated oven for 15 minutes.
  • Serve hot or at room temp.

SPINACH, FETA, AND SUN-DRIED TOMATO PHYLLO TRIANGLES



Spinach, Feta, and Sun-Dried Tomato Phyllo Triangles image

These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.

Provided by cookiedog

Categories     Spinach

Time 1h20m

Yield 6 dozen

Number Of Ingredients 13

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta cheese (about 12 oz.)
3/4 cup roughly chopped of fresh mint
1/2 cup roughly chopped sun-dried tomato (oil-packed and drained)
1/2 cup pitted and roughly chopped kalamata olive
4 large eggs, lightly beaten
3 tablespoons chopped garlic
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
3/4 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 (1 lb) package phyllo dough, thawed according to package directions (preferably a twin-pack)
1/2 lb melted unsalted butter, plus more as needed for baking

Steps:

  • Position racks in the top and bottom thirds of the oven and heat the oven to 375°F In a large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives, eggs, garlic, lemon juice and zest, pepper, and salt. Mix well.
  • Unroll the phyllo and lay it flat on a clean, dry surface. Cover completely with plastic wrap. Working with one sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet vertically in front of you. Brush the phyllo with butter and cover with another sheet. Butter the top sheet and cut the phyllo lengthwise into equal 3-inch-wide strips. Spoon 2 teaspoons of filling on the lower end of each strip as shown in the left photo below. Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked. Transfer to a baking sheet and cover with plastic. Repeat with the rest of the phyllo and filling until you run out of filling.
  • Butter two sheet pans. Arrange the phyllo triangles on the prepared baking sheets in a single layer. Brush the tops of the triangles with melted butter and bake until golden brown, 15 to 20 minutes, switching the positions of the pans halfway through baking.
  • Make Ahead Tips. Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers if needed, and return to the freezer. Bake as directed above (do not thaw the triangles first); baking time will be 20 to 25 minutes.

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