Phyllo Pastry Cups

Ingredients

4 frozen phyllo pastry sheets, thawed according to package directions
3 tbsp (50 mL) margarine or butter, melted
1 tbsp (15 mL) olive or other cooking oil
1 cup (250 mL) red onion, thinly sliced
1 tsp (5 mL) granulated sugar
2 garlic cloves, minced (or 1/2 tsp/ 2 mL powder)
3 tbsp (50 mL) all-purpose flour
1 1/4 cups (300 mL) half-and-half cream (or homogenized milk)
3/4 cup (175 mL) broccoli florets, chopped
1/3 cup (75 mL) grated smoked cheese (eg. gouda)
2 eggs, beaten
2 tbsp (30 mL) sun-dried tomato pesto

Directions

Work with phyllo sheets 1 at a time. Keep remaining sheets covered with damp tea towel to prevent drying. Lay 1 pastry sheet on work surface. Brush pastry sheet with margarine. Lay second sheet on top of first. Brush with margarine. Repeat with remaining sheets and margarine. Cut through all layers lengthwise into 3 strips. Cut each strip into 4 rectangles for a total of 12 rectangles. Spray 12 muffin cups with cooking spray. Press 1 rectangle into each muffin cup. Pastry should fall over top of cup to form irregularly shaped edge. Set aside.

Heat oil in medium saucepan on medium low. Add onion. Cook for about 20 minutes, stirring often, until onion is caramelized.

Add sugar and stir until sugar is dissolved. Add garlic. Cook and stir for 2 minutes until fragrant. Add flour, cook and stir for another 2 minutes. Increase heat to medium. Slowly stir cream into onion mixture. Add broccoli. Cook, stirring constantly, until boiling and thickened. Remove from heat.

Add remaining 3 ingredients. Stir until cheese is melted. Spoon about 1/4 cup (60 mL) mixture into each pastry cup. Bake in 350 F (175€ C) oven for 15 to 20 minutes until set. Remove from pan. Serve warm or cold.

Makes: 12 servings

Preparation: 15 minutes

Cooking: 30 minutes

Baking: 20 minutes

Nutrients per serving:

Calories: 131
Protein: 4 g
Carbohydrate: 9 g
Fat: 9.2 g

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