Avocado and cheese phyllo pastry parcels

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 14
Servings 2


Serving Change
  • 5
    celery stalks, washed and sliced
  • 45
    butter .
  • 15
    fresh dill, finely chopped
  • 1
    clove garlic, crushed
  • 2
    tomatoes, skinned and finely chopped
  • 2
    extra-large eggs
  • 250
    ricotta or smooth cottage cheese
  • 125
    Cheddar cheese, grated
  • 50
    Parmesan cheese
  • 2
    small ripe avocados, skinned, stoned and cut into pieces
  • salt and freshly ground black pepper
  • 1
  • 12
    phyllo pastry
  • melted butter


Preheat the oven to 180 ºC (350 ºF). Spray a muffin tin with nonstick spray or butter it well. In a heavy-based saucepan, sauté the celery in the butter until tender. Add the dill, garlic and tomato. Simmer until most of the liquid has evaporated. Cool slightly. Whisk the eggs in a mixing bowl and mix in the ricotta, Cheddar and Parmesan cheeses. Add the celery mixture and gently fold in the avocado pieces. Season with salt, black pepper and nutmeg. Brush 4 sheets of phyllo pastry with melted butter and place on top of each other. Divide into 4 equal-sized pieces and place each in a hollow of the prepared muffin tin. (Cover the unused sheets of phyllo pastry with a damp cloth.) Spoon a little of the filling into each phyllo pastry hollow and press the edges together to make a pouch. Brush the outside of the parcels with melted butter. Repeat with the remaining sheets of phyllo pastry and filling. Bake for about 10 minutes or until golden brown. Serve lukewarm with orange and mustard mayonnaise (see recipe). Makes 12 phyllo pastry parcels.

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