This Greek delight was found in a cook book my mother in law gave me, The Complete Step By Step Cook Book. This book has more than 800 full color recipes and as the title says with step by step instructions. I found this cute little appetizer that sounded so darn good and the picture in the book was so cute that I just had to give it a try. Of course as we do with so many of the recipes we make, we altered it from its original state. My husband took some to his Greek friend again today and just like the Baklava he simply loved this and wished that he had more.
½ - Medium Onion (diced)
1 Tbs. - Garlic (chopped)
1 Tbs. - EVOO
3 Tbs. - Butter (melted)
4 oz. - Peeled Diced Shrimp (cooked)
6 oz. - Aethnos Garlic Herb Feta Crumbles
1 Tsp. - Chives
6 Sheets - Phyllo Dough
Salt & Pepper
In a medium sized frying pan heat the EVOO over medium high heat, once the oil is hot sauté the onion and garlic for about 5-8 minutes. While the onion is getting tender add in the Diced Shrimp, chives, and salt & pepper. Remove from heat and mix in the feta cheese, remove 6 sheets of phyllo from the roll and put the rest in the fridge for another time. Cut the phyllo in half, then cut each half into half, cut each strip into 3 sections and this will yield you 12 sections. On a baking sheet lined with parchment paper or a silicone mat, lay out 3 sheets of dough in a stack, brush with melted butter then lay the other 3 sheets on top at an angle and brush with more butter. Place about 1 Tsp. Of filling in the center of the dough then bring in the opposite corners to form the buttons bunching the dough together at the top. Carefully brush the entire button with melted butter and continue with the rest of the phyllo and filling. Once all buttons are made, cook in a 400 degree oven for 10-15 minutes or until golden and crispy. Remove immediately and serve hot and watch them disappear.
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