Image
main content start
Corn and Cheese Phyllo Empanadas
20 min prep time
30 min cook time
8servings
Recipe by
Ingrid Hoffmann
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera Creative
How to Make Corn and Cheese Phyllo Empanadas
Greek phyllo dough stands in as a low fat alternative to traditional empanada dough in this classic Latin comfort food. You can find prepared phyllo dough in the freezer section at the grocery store. These empanadas are filled with a savory combination of corn, red peppers, and mozzarella cheese. For something sweet, you could fill the dough with cheese and guava paste.
20 min prep time
30 min cook time
8servings
1 empanada
Print Recipe >
Step-By-Step Instructions:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the corn, roasted red peppers, and scallions; cook 2 minutes. Add the half-andhalf, stirring, until the liquid is almost evaporated, about 2 minutes. Remove from the heat; stir in the cheese. Let cool slightly.
- Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray.
- Place one sheet of phyllo lengthwise on a work surface (cover the remaining phyllo with plastic wrap to keep from drying out). Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. With a sharp knife, cut the layered sheets in half lengthwise. Repeat this layering and cutting process with the remaining phyllo sheets to make a total of 8 strips of dough.
- Place a heaping Tbsp of filling to the left on the bottom end of one strip of phyllo. Fold one corner of the phyllo strip up and over the filling, then continue folding and overlapping, flag-fashion, to form a triangle. Place on the baking sheet and repeat with the remaining phyllo sheets and filling to make a total of 8 empanadas.
- Lightly spray the empanadas with nonstick spray. Bake until the empanadas are golden brown, 15–20 minutes. Let cool 10 minutes before serving.
Nutrition facts
8 Servings
-
Serving Size
1 empanada
- Amount per serving Calories 100
-
Total Fat
4g
- Saturated Fat 1.3g
- Cholesterol 5mg
- Sodium 105mg
-
Total Carbohydrate
14g
- Dietary Fiber 1g
- Total Sugars 2g
- Protein 4g
- Potassium 120mg
- Phosphorous 70mg
Ingredients
olive oil
1 tbsp
onion (finely chopped)
1
fresh, frozen, or canned corn kernels (thawed if frozen)
1 cup
roasted red peppers (drained and thinly sliced)
1/4 cup
green onion (scallion) (thinly sliced)
2
low-fat half-and-half
1/4 cup
part-skim shredded mozzarella cheese
1/2 cup
nonstick olive oil spray
1
frozen phyllo dough (at room temperature)
8 (9x14-inch) sheets
Reviews & Ratings
Recommended