Ingredients >
1 cup Greek feta cheese with peppercorns
8 ounces Neufchatel cheese, softened
1/3 cup pistachio nuts, chopped
1 loaf French bread, cut into 1/2-inch slices
1/3 cup olive oil

Method >
Combine the cheeses and nuts. Mix well.
Brush the bread slices with olive oil, grill or toast the slices.
Spread each slice with the cheese mixture.

Ingredients >
MARINADE >
5 tablespoons olive oil
2 tablespoons minced fresh ginger
2 cloves garlic, peeled, minced
2 teaspoons minced thyme, or 1/2 teaspoon dried
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 to 30 large shrimp (15 count per pound), peeled, deveined
12 to 15 thin slices of prosciutto, cut in half lengthwise
6 sheets of phyllo dough
4 to 6 tablespoons melted and cooled unsalted butter
Mango Salsa (see recipe)

Method >
In a large bowl or plastic sealable bag, combine all the marinade ingredients.
Add the shrimp and toss to coat it with the marinade. Cover or seal the bag and refrigerate for 3 hours.
Remove the shrimp from the marinade and wrap each in a half slice of prosciutto.
Layer 3 sheets of phyllo, brushing each sheet, in streaks, with melted butter. Cut each stack into strips widthwise, about 1 inch wide.
Preheat the oven to 400 degrees. Coat a baking sheet with nonstick spray.
Wrap the phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with melted butter.
Place the phyllo-wrapped shrimp on the baking sheet and bake 10 to 12 minutes or until golden brown.
Remove the appetizers from the oven and serve them with Mango Salsa (see recipe) or any favorite cocktail sauce.

Ingredients >
1 mango, peeled, seed removed, diced
1/3 cup chopped tomato
1/4 cup chopped cilantro
1/4 cup chopped green onion
1/4 cup diced red pepper
1/4 cup vinegar or rice vinegar
1 large clove garlic
1/3 cup olive oil
Salt and pepper to taste

Method >
In a medium bowl combine the mango, tomato, cilantro, green onion and red pepper.
In a separate bowl, whisk together the vinegar, garlic, olive oil and salt and pepper. Pour the vinegar mixture over the mango mixture and combine. Adjust the seasonings if needed. Serve on the side with the Greek phyllo-wrapped shrimp.

Ingredients >
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried thyme
2 tablespoons minced onion
1 1/2 pounds cremini mushrooms, cleaned, sliced
1/2 cup dry white wine
1 teaspoon paprika
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Fresh ground black pepper to taste
1/2 cup sliced green onions
1 egg
16 sheets phyllo dough (8-by-12-inch size)
1/4 to 1/2 cup melted butter or clarified butter

Method >
In a large skillet warm the olive oil over medium heat.
Add the garlic, thyme and minced onion and cook until the garlic is soft, 3-5 minutes.
Add the mushrooms, increase the heat slightly and sauté for 8 to 10 minutes.
Add the white wine and paprika and cook until almost all the liquid has evaporated, 5-10 minutes more.
Transfer the mushroom mixture to a large bowl and add the Parmesan, salt, pepper, green onion and egg. Blend thoroughly.
Preheat the oven to 375 degrees. Lightly oil a baking sheet or spray with nonstick spray.
On a clean work surface place one sheet of phyllo dough. Brush, in streaks, with melted butter and top with a second sheet and brush again with melted butter. Cut the phyllo in half widthwise. Place about 2 tablespoons of the mushroom mixture on the phyllo about 2 inches from one short edge, centered between the long edges. Fold each long edge toward the center, overlapping the edges slightly and enclosing the filling. Roll, encasing the filling to take up the reaming.
Repeat using the remaining phyllo and filling.
Placing the phyllo rolls on prepared baking sheet, seam side down. Brush with melted butter again. Bake until they are golden brown and crisp, about 10-15 minutes.
Remove from oven and serve warm or at room temperature.

Ingredients >
1 package mini phyllo shells (15 count)
3 tablespoons half-and-half
2 eggs, beaten
1/2 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning, or more to taste, or cayenne pepper
1 can (4 ounces net weight) lump crabmeat
1/4 cup shredded Swiss cheese
2 tablespoons finely sliced green onion
2 tablespoons diced red pepper
Chopped parsley for garnish

Method >
Preheat the oven to 350 degrees. Place the mini phyllo shells on a baking sheet.
In a mixing bowl, combine the half-and-half, eggs, lemon juice and Old Bay seasoning.
Add the crab, Swiss cheese, green onion and red pepper; mix lightly.
Evenly divide the mixture among the phyllo shells.
Bake 15 to 20 minutes or until the filling is bubbly. Remove the shells from the oven, cool slightly and garnish with chopped cilantro. Serve hot or at room temperature.

It’s often the biggest party of the year, New Year’s Eve. This year impress your guests with tasty appetizers made with Greek phyllo. Phyllo dough often gets a bad rap because the tissue-thin sheets can be hard to work with. True, the dough is fragile, but it’s a lot easier to work with if you follow a few guidelines:

• Purchase fresh phyllo if you can. If you must buy frozen dough, thaw it in its packaging in the refrigerator overnight.

• Use the smaller sheets (about 8 by 12-inches). They’re easier to work with when making small appetizers.

• Always keep the sheets covered with a slightly damp clean dishtowel to prevent them from drying.

• Use clarified butter to brush on the sheets in streaks. The sheets should not be overly saturated.

Ingredients >
10 eggs
250 grams of butter or margarine
1500 grams Self Raising Flour
2 tablespoons vanilla sugar
3 cups castor sugar
4 tablespoons brandy
4 oranges
1 coin wrapped in aluminium foil
1/2 cup sesame seeds

Method >
1. Separate the egg yolks from the egg whites, beat the whites until stiff.
2. In a bowl cream the butter or margarine and sugar and egg yolks.
3. Fold whites into butter or margarine mixture.
4. Add the brandy, orange juice and rind.
5. Sift the flour and blend into mixture gradually until smooth, add the coin.
6. Pour mixture into well-greased round cake tin.
7. Sprinkle sesame seeds over the cake surface.
8. Bake in a moderate oven for approximately 1 hour.