Goat cheese and basil-stuffed filo parcels
Total time: 40 minutes
Servings: About 1½ dozen
Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here.
1/2 cup extra-virgin olive oil
2 garlic cloves, pressed
6 to 8 filo sheets, depending on the size of the sheets
18 fresh basil leaves
1 (8-ounce) log soft goat cheese
1/2 cup toasted pistachios, chopped
Plain yogurt, for dipping
1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil and pressed garlic.
3. Place 1 filo sheet on a work surface and lightly brush the surface with the garlic oil. Place basil leaves on top of the sheet with the top of each leaf facing downward, leaving enough space between each leaf so a 5-inch square can be cut around it.
4. Place about 2 teaspoons of goat cheese on top of each leaf (be sure the goat cheese does not extend over the leaf, or it may moisten and tear the top layer of thin filo dough as it bakes). Place another filo sheet on top of the first (the second layer will become the bottom of the parcel after it is folded and inverted onto a baking sheet). Cut the sheets into 5-inch squares around the basil leaves.
5. Fold each square into an envelope, and place the folded parcel onto the baking sheet, folded side down (the basil leaf will be on top).
6. Repeat with the rest of the sheets to form 1½ dozen parcels, and brush each very lightly with oil.
7. Bake the parcels until crisp and the corners are golden, about 10 minutes. Place the parcels on a serving dish and sprinkle over the chopped pistachios. Serve warm, with a bowl of yogurt on the side for dipping, if desired.
Each of 18 parcels: 129 calories; 4 grams protein; 5 grams carbohydrates; 0 fiber; 11 grams fat; 3 grams saturated fat; 6 mg cholesterol; 0 sugar; 82 mg sodium.