Any suggestions are very much appreciated.

Thanks!

I've had them filled with crab and shrimp salad, with a small shrimp on the top, with a bit of fresh dill to accent.

I have also had them filled with a purchased spinich/artachoke(sp?) dip. Tasty!

I have a friend that fills and bakes them -- like mini quiche (I never have).

Mostly, I have used them either with a premade salad (seafood, chicken) or as a dessert cup, pudding topped by a strawberry, lemon curd-- that sort of thing.

Susan

Ann

SPICY EGGPLANT WITH CARAMELIZED ONIONS
Ingredients
3 teaspoons olive oil, divided
1 tablespoons julienne-cut onions, for garnish
1/2 teaspoon minced garlic
1 2/3 cup peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons reduced fat feta cheese
15 Athens™ Mini Fillo Shells (1 box)
In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5
minutes. Remove onions and set aside. Heat 2 teaspoons of oil, add garlic and sauté for 1-2 minutes. Add eggplant and sauté for 7-10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly. Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350°F oven for 5 minutes. Serve warm.
Makes 15 Appetizers

LUSCIOUS BLUEBERRY CREAM SWIRLS
ingredients
1/3 cup light sour cream
1 tablespoon powdered sugar
1/3 cup blended blueberry fat-free yogurt
1/3 cup fresh or frozen blueberries
1 package Athens™ Mini Fillo Shells (15 count)
Combine sour cream and powdered sugar. Spoon about 1 teaspoon sour cream mixture and one teaspoon blueberry yogurt, side by side, in each Fillo Shell. With the tip of a knife, gently stir the sour cream and yogurt to make a swirled pattern ( do not over mix). Top each shell with whole blueberries and serve immediately.
Makes 15 Mini Shells

SALMON APPETIZERS
Ingredients
3 packages Athens™ Mini Fillo Shells (15 count)
1 8 oz. package cream cheese, softened
2 Tablespoons parsley, finely chopped
1 Tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1/8 teaspoon liquid smoke seasoning
1 16 oz. can salmon, drained, cleaned and flaked
Remove Mini Shells from freezer. In a medium bowl, cream together the cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper and liquid smoke seasoning.

Add the salmon, mixing lightly. Chill for 1 hour.

Fill each mini fillo shell with 2 teaspoons of filling using a pastry bag or teaspoon. Garnish with sliced scallions, pimentos or sliced olives. Serve cold.
Yields 45 appetizers

Feta Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

Ann

The feta cheese filling also looks very good.

Susan

Okay gotta go looking for the recipe booklet it comes in.

Those Blueberry ones look and sound fantastic.

1 cn (14oz) sweetened condensed milk
1/2 c key lime juice (I've used lemon or regular lime as well.)
1 container (8oz) Frozen whipped topping, thawed
4 packages frozen mini fillo dough shells
Raspberries, if desired

1. Bear milk and lime juice in a large bowl on medium speed until smooth and thickened. Fold in whipped topping.

2. Spoon heaping teaspoonful lime mixture into each fillo shell. Cover and refrigerate tarts at least 1 hour or until set but not longer than 24 hours. Garnish with raspberries. 60 Tarts

From Betty Crocker APpetizers and Desserts Booklet December 2001

CRAB & BRIE FILLING

1 Tbs. butter
2 Tbs. minced shallots
½ pound crabmeat, well picked over for shell
¼ tsp. salt
¼ tsp. pepper
2 tsp. minced parsley
Tabasco to taste (optional
½ pound Brie cheese, cut in thin slices

Melt the butter in a skillet. Add shallots and saute until golden. Add the crab and heat through. Season with remaining ingredients except cheese. Spread the slices of Brie over the crab and keep over low heat without stirring until the Brie softens enough to be stirred without breaking up the lumps of crab. When the mixture is fairly homogenous, set aside and let cool a bit.

Phyllo filled with Marsala Mushrooms
1 lb sliced mushrooms
2 medium onions, chopped
1/2 stick butter
1 tsp dried sage
salt
pepper
1 cup Marsala wine (could use sherry, brandy or madera just as easily)
Phyllo pastry shells
Grated Parm cheese

Sautee mushrooms and onions in butter until soft. Add herbs and seasoning and simmer another few minutes. Add wine and cook until reduced to almost gone.

Fill cups with mushroom mixture. Top with a sprinkly of cheese and bake, if desired in a 350 oven until pastry is hot.

Sapphires

Lilly

It's a keeper:)

Thai Crab Salad Phyllo Cups

A Canadian Living Recipe

The salad filling's taste and colour lend an exotic glamour to your appetizer platter. Spoon the filling into the phyllo cups right before serving.

48 Flaky Phyllo Cups 48

Filling:

3 tbsp Vegetable oil 50 mL
3 tbsp Lime or lemon juice 50 mL
2 tbsp Granulated sugar 25 mL
4 tsp Fish or soy sauce 20 mL
1-1/2 tsp Peanut butter 7 mL
1 Clove garlic, minced 1
Dash Hot pepper sauce Dash
8 oz Crabmeat (fresh thawed) 250 g
2/3 cup Each finely chopped English cucumber and sweet red pepper 150 mL
3 tbsp Each finely chopped green onion and fresh basil or mint 50 mL
2 tbsp Finely chopped peanuts 25 mL

FILLING: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter,
garlic and hot pepper sauce until sugar is dissolved.

Gently squeeze any excess liquid from crab. Add crab to bowl along with cucumber, red pepper, onion and basil; toss to combine. Spoon into phyllo cups. Sprinkle with peanuts.

Makes 48 pieces.

Per piece: about 38 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 6 mg
chol, 107 mg sodium. % RDI: 1% iron, 2% vit A, 5% vit C, 2% folate.
Tip: If desired, you can substitute salad shrimp for the crabmeat.

The wonton "cups" can be made in advance. Serves 12 and can easily be doubled.

12 wonton wrappers
3 tbsp butter, melted
1/3 cup packed brown sugar
¾ cup Mascarpone cheese
2 tbsp honey
2 tsp orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional

Brush one side of each wonton wrapper with butter.

Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared-side-up into greased muffin cups.

Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

********************************

My niece once made this concoction in phyllo bundles and I'm sure it would work in wonton cups too. It was rich but very, very good... and I'm not a cheese lover but really loved this.

She made a dark nut brittle ahead of time. She put some cranberry sauce in a saucepan with a little butter and some red cabernet sauvignoc, and reduced it a little bit.

For the assembly, she place a piece of brittle in center of cut phyllo strip, then placed a piece of brie on top of the brittle, then poured a little bit of cranberry sauce mixture on the brie. Bring up the ends of the phyllo to form a "bundle" and sprayed it with PAM. Place on cookie sheet and put in the oven for a number of minutes to crisp up the phyllo. She then placed it in the microwave for a few seconds to make sure the brie melted or whatever (I think she did this cuz it wasn't in oven long enough..not sure).

It was rich but the taste and texture was awesome! You had the crispiness of the phyllo, the crunchiness of the nut brittle, the creaminess of the cheese, and the savoury taste of the cranberry/wine sauce.

BLUE MOON APPETIZERS

$5,000 Grand Prize Winner Gilda Lester, Wilmington, NC

Ingredients
8 ounces softened cream cheese
1/4 cup bleu cheese
2 tablespoons softened butter
2 tablespoons chopped chives, reserve 1 tablespoon for garnish
1 tablespoon fresh lemon juice
2 ounces chopped prosciutto
1/4 cup finely chopped lightly toasted walnut
15 Athens® Mini Fillo Shells (1 box)
2 tablespoons toasted chopped walnuts for garnish

In a medium bowl, mix cream cheese, bleu cheese, butter, 1 tablespoon chives and lemon juice until blended. Add prosciutto and walnuts mixing lightly. Using a pastry bag, pipe a rounded tablespoon of mix into each Fillo Shell. Garnish with walnutsand reserved chives. Serve immediately.

Makes 15 Appetizers