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3/4 cup crumbled feta
125-g pkg creamy goat cheese, about 3/4 cup crumbled
3 oil-packed sun-dried tomatoes, halved
1/4 cup finely chopped chives, or 2 green onions, sliced
1/4 cup finely chopped fresh oregano, or 2 tsp dried oregano leaves
pinch salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper, optional
8 sheets phyllo dough
1/2 cup melted butter
Preheat oven to 375F (190C). If feta is packed in liquid, rinse with cold water. Pat dry. Crumble into a measuring cup. Place in a medium-size bowl along with goat cheese. Finely chop tomatoes. They should measure 1/2 cup (125 mL). Add to cheeses. Stir in chives, oregano, salt, pepper and cayenne, if using, just until evenly distributed.
Place a sheet of phyllo in front of you on a flat dry surface. Keep remainder of phyllo covered with a damp cloth to prevent it from drying out. Lightly brush phyllo with butter. Place another sheet on top. Brush lightly with butter. With a sharp knife, divide sheets into 12 squares by making 2 cuts lengthwise and 3 cuts crosswise. Place a rounded teaspoon (6 mL) of filling on each square. Gather up sides and pinch together above filling. Repeat until phyllo and filling are used up.
Place kisses on a lightly greased baking sheet. Bake in centre of 375F (190C) oven until golden and crispy, about 10 minutes. Serve warm.
Calories 49, Protein 1.2g, Carbohydrates 3.3g, Fat 3.5g, Fibre 0.2g, Sodium 83mg.
We adapted these beautiful phyllo bundles from Herbal Celebrations Cookbook (Whitecap) by Noël Richardson and Jenny Cameron, a Vancouver Island mother-and-daughter duo with five-star taste.
Filling can be made up to 3 days ahead and refrigerated. Baked kisses also freeze well. Bake, cool, then freeze in a covered container. Place frozen kisses on an ungreased baking sheet and warm at 350F (180C) for 8 to 10 minutes.
This recipe also works with feta cheese only. Use a total of 8 ounces (250 g) feta or 1 cups (300 mL).