Recipe courtesy of Sara Moulton
24 cases



Preheat oven to 375 degrees F. Stack phyllo sheets and cut into 3-inch squares. Butter 24 gem tins. Arrange one square in a tin, brush with melted butter and top with another square, slightly overlapping. Brush with butter and top with a third square, again slightly overlapping. Brush top square with butter and gently push phyllo sheets into tin, forming cases. Continue to make phyllo cases with remaining squares. Bake in the oven for 10-12 minutes, or until golden. Let cool in the tins for 10 minutes and transfer to racks to cool completely.


For phyllo: Shrimp, feta and dill; tabouli; yogurt with cucumbers and mint.

For bread cups: Tapenade over goat cheese; tomato, fresh basil and red onion (bruschetta type topping); curried chicken, etc. For potatoes: Dilled cream cheese with smoked salmon; sour cream, caviar and chives; roasted red pepper pesto, etc.


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