Smoked Salmon, Feta and Dill Phyllo Pillows

2/3 cups feta cheese, crumbled

1 cup ricotta cheese

5 1/2 oz. smoked salmon, diced

2 TBS fesh dill, chopped

2 TBS fresh chives, snipped

1 tsp  fresh parsley, chopped

2 shallots, finely minced

1 stick butter

4 TBS panko bread crumbs

pepper

 

Preheat oven to 350 degrees.

 

Prepare a large baking sheet with parchment paper or lightly grease it.

 

Put 2 TBS butter in a medium skillet and add minced shallots. Sautee' on medium heat until wilted and transucent, but not browned. Remove shallots with a slotted spoon and let cool. Melt remaining butter. Take off heat and set aside.

 

In a large bowl, mix feta, ricotta, salmon, dill, chives, parsley and shallots. Season with pepper.

 

On a work surface, lay out 1 sheet of phyllo. Brush with melted butter and sprinkle with 2 tsps of Panko breadcrumbs. Cover with second phyllo sheet.

 

Spoon 1 heaping TBS of salmon mixture on one short end of phyllo. Roll up tucking in sides to make a neat pillow. Place on baking sheet.

 

Make 6 phyllo pillows in all. Brush all tops with melted butter

 

Bake the pillows for 25-30 minutes, until the phyllo is golden. Serve immediately.

 

 


 

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