Savory Seafood Phyllo Tarts

Submitted by Chef #1140296

"This is a great savory recipe to use whatever seafood left overs that you have available. Can be used as a hearty appetizer or serve a few for a meal. Makes 12 muffin sized tarts."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 12 tarts
• Serves: 6-12

ingredients

• 12 phyllo pastry sheets
• 59.14 ml melted butter

• Filling

• 226.79 g package cream cheese, softened
• 177.44 ml seafood, can use good quality canned seafood drained
• 29.58 ml finely chopped onions
• 2 eggs
• 78.78 ml half-and-half
• 59.14 ml parmesan cheese
• 2.46 ml all purpose Greek seasoning
• garlic powder
• ceyenne pepper

directions

1. Preheat oven to 350°F Spray or grease a muffin pan.
2. For Filling:.
3. Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
4. For Dough:.
5. Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
6. Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
7. Butter, stack, and cut remaining 6 pieces of dough.
8. Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

Reviews

[Cook Canuck]

This was fantastic. My family ate all the tarts immediately and still wanted more! Instead of greek seasoning I used a mixture of dried basil and oregano, and it tasted delicious. I also used fresh scallops and shrimp instead of canned seafood. Excellent recipe, I'll definitely be making it again.