Best Filo Hors Doeuvres Recipes

Filo Hors D'Oeuvres image

Provided by malka margulies

Categories Vegetable

Time 1h

Yield 25 squares

Number Of Ingredients 11

1 lb phyllo dough
3/4 cup melted butter
2 (10 ounce) packages frozen chopped spinach
1 onion, coarsely chopped
2 tablespoons butter or 2 tablespoons margarine
1/4 cup grated parmesan cheese
1/2 lb dry curd cottage cheese or 1/2 lb ricotta cheese
1 -2 egg
salt
pepper, to taste
1/4 teaspoon nutmeg

Steps:

Place half the filo dough in a pan.
Pour about 1/4 cup margarine on top.
Filling: Saute onions in melted butter until golden (about 5 to 10 minutes).
Cook spinach according to package directions.
Drain well.
Squeeze out all moisture from spinach.
Process spinach until finely chopped, about 8 to 10 seconds.
Add onions and remaining ingredients and process just until mixed.
(Add second egg only if mixture seems dry).
Pour filling over first half of filo dough and cover with remaining filo dough.
Pour remaining butter on top of filo dough (add more if necessary), and then cut in squares so that, while cooking the butter will penetrate in between the layers of dough.
Bake in a 300 degree oven for 30 minutes, until top is golden brown.

Prosciutto Phyllo Roll-Ups image

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

24 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
8 thin slices prosciutto, cut into 1-inch strips
24 fresh asparagus spears, trimmed
24 fresh green beans, trimmed
ARTICHOKE SAUCE:
1/4 cup sour cream
1/2 teaspoon lemon juice
1 jar (6 ounces) marinated artichoke hearts, drained
2 ounces cream cheese, softened
1/4 cup chopped roasted sweet red peppers, drained
3 tablespoons grated Parmesan cheese
2 green onions, chopped
1 garlic clove, peeled
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

Nutrition Facts :

Phyllo Cups With Caramelized Onion Hors D'oeuvres image

Provided by Manami

Categories Onions

Time 50m

Yield 1 tray of hors d'oeuvres

Number Of Ingredients 9

2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
1 1/2 cups coarsely chopped onions
3/4 cup chopped fresh button mushroom
1/3 cup chopped roasted red pepper
2 tablespoons chopped black olives
1/4 teaspoon salt
2 (2 1/2 ounce) packages miniature phyllo cups, thawed according to pkg directions (15 shells each)
1/3 cup unsalted butter (probably less) or 1/3 cup unsalted margarine (probably less)
1/2 cup soft spreadable cheese with garlic and herbs (probably less)

Steps:

Heat oven to 350ºF.
Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
Set aside. Allow to cool at least 10 minutes.
Butter the insides of phyllo cups.
Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
Repeat the process with remaining phyllo cups.
Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
Serve warm.
*Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.