Asiago will give a sharper cheese flavour than creamier and milder Fontina.
- Portion size 28 servings
- Credits : Canadian Living Magazine: December 2010
- 1 1/3 cup drained ricotta cheese
- 1 egg yolk
- 1/2 cup minced fresh parsley
- 1 pinch nutmeg
- 1 cup finely diced Canadian Fontina cheese (4 oz/125 g)
- 1 cup finely diced Asiago cheese (4 oz/125 g)
- 6 tablespoons butter
- 2 cloves garlic pressed or pounded into paste
- 1 teaspoon fennel seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 7 sheets phyllo pastry
MethodBeat together Ricotta, egg yolk, parsley and nutmeg; stir in cheese.
In small saucepan over low heat, melt butter with garlic, fennel seeds, paprika and salt; cook for 2 minutes. Remove from heat.
Place 1 phyllo sheet on work surface, keeping remainder covered with damp towel. Cut crosswise into 4 strips; brush lightly with some of the butter mixture. Place 1 tbsp (15 mL) cheese mixture at bottom of each strip; fold in sides and loosely roll up into cigar (do not roll too snugly, as filling expands during cooking). Repeat with remaining phyllo and filling.
Place, seam side down, on greased rimmed baking sheet; brush tops lightly with remaining butter mixture. Bake in 375°F (190°C) oven until golden and crisp, about 18 minutes.
Nutritional facts Per piece: about
- Sodium 111 mg
- Protein 3 g
- Calories 80.0
- Total fat 6 g
- Potassium 30 mg
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
- Iron 3.0
- Folate 4.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 2.0