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Ingredients
Scale
- 1 lb phyllo dough package (contains about 18 sheets of phyllo)
- 226 g unsalted butter (warm and melted, for the sheets and mini muffin pan)
Instructions
- Thaw the frozen phyllo dough overnight in the fridge.
- Prepare a large cloth napkin by soaking it in room temperature water, then wringing out the excess water and setting it aside.
- Carefully unwrap the phyllo dough on the countertop or a tray.
- Cover the dough with the damp napkin to keep it from drying out.
Notes
Make sure to keep the phyllo dough covered while working to prevent drying out.
For best results, use warm melted butter to brush between layers of phyllo.
- Prep Time: 45 minutes
- Cook Time: 125 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 0g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg