Edamame Salad in Phiyllo Cups

Ingredients

  • 1 pound frozen edamame, boiled 5 min. & cooled
  • 1 cup craisins
  • 1/2 cup blueberries
  • 1 lemon, zest & juice to taste
  • 4 ounces crumbled feta cheese
  • 1/2-1 cup fresh basil, chopped
  • s/p, to taste
  • 1-2 tbsp. olive oil
  • 1 stick butter
  • 2 cloves garlic, minced
  • 8 sheets phyllo dough
  • 4 tablespoons parmesan , grated
  • 2 tablespoons parsley, chopped

Method

  • Mix salad ingredients together.
  • Cups: Melt butter with garlic until fragrant. Lay out one phyllo sheet and brush with garlic butter. Sprinle with parmesan and parsley. Repeat 3 more time, until 4 sheets have been used and stacked. Repeat the process with the remaining 4 sheets. Cut each stack into 12 equal pieces. Spray mini-muffin tins with non-stick and gently press each square into the cups. Repeat to make 24 mini cuts.
  • Bake at 350F for 10 minutes.

Notes

  • Fill phyllo cups with edamine salad.SOURCE: Gordy Nelson