Mozzarella in Phyllo Dough


8 oz fresh mozzarella
4 oz ricotta cheese
1 tsp garlic, chopped and sauteed
4 leaves basil, chopped
1 tsp dried oregano
2 plum tomatoes, peeled, seeded and chopped, plus 1 tbs
1 tsp Dijon mustard
2 oz bread crumbs
kosher salt and black pepper to taste
1/2 box phyllo dough
2 cups white wine
4 stalks lemon grass, white parts only
4 white pepper corns
6 shallots, chopped
2 ounces heavy cream
1 lb butter
juice of 1 lemon
kosher salt and black pepper to taste
1 tbs chopped tomato
1 tbs Nicoise olives


  • Mix together mozzarella, ricotta, garlic, basil oregano, tomatoes, mustard, bread crumbs, salt and pepper. 
  • Place 4 sheets of the phyllo dough on a counter and brush with butter. Cut in half.
  • Place 1/4 cup of the mixture in the middle of each half and pull from corners to make a small nest, enclosing the mixture completely.
  • Bake in a preheated 350 degree oven for about 12 minutes.
  • For the sauce, reduce wine, lemon grass, peppercorns and shallots over high heat.
  • Add cream and reduce again.
  • Gradually add butter, lemon juice, salt and pepper.
  • Add chopped tomato and olives.
  • Place 1 spoonful of sauce on a plate and top with the phyllo packet.




15 min


12 min


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