Bird's Nests with Cheese
Submitted by SMED
Greek phyllo pastry nests filled with Parmesan, ricotta, and mint, baked golden, then topped with bubbly Kasseri cheese and a Kalamata olive. An elegant appetizer that stuns at any table.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minThese little phyllo nests look like they belong in a Greek taverna, but they come together in your own kitchen with a bit of patience and a dowel rod.
Sheets of phyllo dough get rolled around a filling of Parmesan, ricotta, egg, and fresh mint, then pleated and shaped into circles that look just like tiny bird’s nests. Brushed generously with clarified butter, they bake until golden and shatteringly crisp.
The finishing touch: a mound of crumbled Kasseri or feta melted into each nest, crowned with a single briny Kalamata olive. They’re savory, flaky, and completely irresistible.
Chef Tips
- Keep unused phyllo sheets covered with a damp towel at all times; they dry out and crack in minutes
- Use a thin dowel or knitting needle to roll the pastry; it creates the pleated texture that makes these look professional
- Clarified butter is essential; regular butter has milk solids that burn and make the phyllo soggy
- Serve hot while the cheese is still bubbly and the pastry is at peak crispness
Ingredients
Directions
** See “Clarified Butter” recipe.
Filling: In mixing bowl, combine eggs, parmesan, ricotta, mint and pepper.
Set aside.
Preheat oven to 375℉ (190℃).
Cut filo pastry sheets in half crosswise and cover with waxed paper and a lightly dampened kitchen towel.
Place 2 half sheets of phyllo, one on top of the other, horizontally on a work surface, trim off and discard a 1 inch strip from 1 short edge of sheets.
Pull top sheet toward you so that it overlaps bottom sheet by about 1½ inches.
Dot exposed surfaces with clarified butter.
Place a ½ inch diameter dowel or number 11 knitting needle about 1½ inches from long edge farthest from you.
Fold edge over dowel.
Spread about 1 teaspoon of filling along edge of folded flap.
Fold dowel over filling; then carefully roll up phyllo toward you, leaving 1½ inch strip at bottom edge.
Holding edges of the pastry at ends of dowel, gently press them toward center, forming pleats as you would on a curtain rod.
(Do not worry if some filling oozes out.)
Firmly holding ends of pastry to maintain pleats, carefully pull out dowel.
Bring rolled edges of pastry around, forming a circle; the unrolled border will form bottom of each bird’s nest.
Transfer bird’s nest to ungreased baking sheet.
Brush all exposed surfaces of pastry generously with clarified butter.
Bake until golden, about 15 minutes.
Remove baking sheet from oven and place about 1½ tablespoons of Kasseri in center of each nest.
Return to oven until cheese is bubbly, 3 to 4 minutes.
Place an olive in center of each nest.
Serve hot.
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