Here is a recipe that can be served as a main course, or as a fancy and fun side dish. Be sure and take the phyllo dough out of the freezer and place in the fridge hours before so it will be thawed.
Cook 2 ears of fresh corn on the cob (or use 2 cups frozen corn, cooked)
Cut the corn off of the cob
Mix in
4 oz feta cheese
1 egg, beaten
2 T Whipping Cream
2 TB grated Parmesan cheese
1/2 cup finely chopped onion
Thaw
8-10 sheets of Phyllo pastry
Melt
melted butter (4-6 tb)
Take one rectangle of phyllo dough and fold it in half. Brush the dough with melted butter. Place a tablespoon or a little more of corn filling in the center of the dough. Gather up the dough and pinch the top together to make a little pocket. Place in a buttered cupcake tin. Repeat until the filling is gone. Brush butter on each of the pockets. Bake at 375 for 15 minutes until the tops of the pockets are nicely browned. Cool slightly, then remove from the tins and serve. This recipe makes about 8 pockets.
This is a blog chronicling my attempt to be a vegetarian for one summer and a later attempt to go low-fat vegan. It includes recipes and reflections on the experience.
