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