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ShareTossed Greens with Goat Cheese Phyllo Packets
Bake: 10 mins
- 3 sheets 12x17-inch phyllo dough*
- 2 tablespoons butter or margarine, melted
- 1 5 ounce log goat cheese with herbs
- 2 tablespoons prepared mango chutney, chopped
- 10 ounces mesclun or spring salad mix
- 1 ripe pear, peeled, cored and thinly sliced
- 3 large heads (8 oz.) Belgian endive, leaves separated
Directions
1. Lightly brush 1 sheet phyllo dough with butter. Stack with second sheet dough and lightly brush with butter. Top with third sheet dough and brush with butter. Cut stack in half lengthwise and into 3 crosswise pieces to form six about 6x6-inch squares.
2. Slice cheese into six equal pieces. Place one slice in the center of each phyllo square; top each with 1 teaspoon of the remaining chutney. Gather corners to enclose filling.
3. Heat oven to 350 degrees F. Lightly spray cookie sheet with vegetable cooking spray. Arrange phyllo packets on prepared sheet; bake 10 minutes or until lightly browned. Meanwhile, toss greens, pear slices and endive with vinaigrette in bowl; arrange on plates. Top each with warm phyllo packet. Makes 6 servings.
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Phyllo dough can be purchased in the refrigerated section in many supermarkets.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)265,
- Protein(gm)7,
- Carbohydrate(gm)19,
- Fat, total(gm)19,
- Cholesterol(mg)29,
- Saturated fat(gm)9,
- Sodium(mg)398,
- Percent Daily Values are based on a 2,000 calorie diet
- 2 tablespoons balsamic vinegar
- 1 tablespoon prepared mango chutney, chopped
- 1 teaspoon finely chopped shallot
- 25 teaspoons salt
- 125 teaspoons freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Directions
Make Balsamic Vinaigrette: Whisk vinegar, chutney, shallot, salt and pepper in bowl; slowly add oil.
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