- Yield: 12-20 pcs
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Triple Cheese Fillo Purses with Bacon
Who couldn't love this creation? Crispy little pouches brimming with three kinds of cheese... AND bacon?
- mayonnaise - 1/2 cup
- cream cheese - 8 oz
- sharp cheddar - 1 cup grated
- Monterey Jack cheese - 1/2 cup grated
- cayenne - dash or more
- bacon - 6-8 slices cooked/crumbled
- Fillo Factory fillo dough - 1 lb box
- scallions green ends - washed/sliced lengthwise
- scallion white bottoms - cut into thin round slices
- olive oil/butter - 1/4 cup melted for brushing fillo sheets
- salt & pepper - to taste
Mix the cheeses, the scallion bottoms, crumbled bacon, and the cayenne, salt & pepper well in a medium bowl.
Cut your fillo sheets into quarters, with a knife or pizza roller. Lay out one of the small fillo sheets and lightly butter or oil it with a brush. Lay another sheet on top of that and lightly butter or oil it, too.
Put a small scoop of the mix into the middle and gently press and pull up the Fillo sheets towards the center as in the video. Wrap with a scallion "ribbon" and put on baking sheet. Repeat until all the cheese mix is gone.
Bake at 375 for about 10-12 minutes. Watching carefully to be certain they do not burn. The tops will turn brown first. Cool slightly and serve.
Cooks note: any Fillo Factory fillo dough would work here. But since you are pressing and squeezing it, you might prefer a thicker one, that can take a bit more abuse from your hands. Thickness #10 (Horiatiko/Country Style) would work best for the novice.