Savory Phyllo shells with Onion Tomato Chutney, Goat Cheese and Cilantro!




Serving Size (4)


Athens Mini Phyllo/ Fillo Shells(Frozen)- 1pack

Onions     2

Tomatoes 2

Olive Oil 2 1 tbsp

1 tsp Cumin Seeds

1 tsp Lemon Pepper

1/2 tsp Turmeric

1 tsp cumin powder

1 tsp garlic powder

1 tsp cayenne powder

1 tablespoon goat cheese

Bunch of Cilantro leaves for garnish


Chop onions, tomatoes very fine. Place a pan over medium heat and drizzle some olive oil. Now add salt, lemon pepper, cumin seeds, cayenne powder, turmeric and cumin powder. Mix well with a spatula. Transfer the finely chopped onions immediately and mix well. Let it cook till onions start to sweat a little bit. At this point add your tomatoes and cook covered for about 3-4 minutes stirring in between. 

Meanwhile open the frozen package of  Athens Mini Phyllo/ Fillo Shells. Remove the shells from outer carton and inner tray. Place it on a baking pan. Place it in the oven at 350 degrees F and bake for 3-4 minutes. 

Now cook until you reduce the onion- tomato to a chutney consistency( water from tomatoes help us gain the required pasty consistency along with all the spices). Switch off the gas.

Take out the shells from the oven and let it cool. Spoon in the onion tomato chutney into the cooled shells and crumble some goat cheese. Finally to give it some color, add chopped cilantro leaves as garnish. Trust me these are pure quick simple healthy pockets of HEAVEN! 

Enjoy making this quick recipe this holiday season !

Tip: You can save some time by adding the filling to the frozen shells and baking it together till the filling is hot for about 5-8 minutes but I have just noticed that when I do it separately, I get a crispier lighter effect with the shells.



2 Responses to “Savory Phyllo shells with Onion Tomato Chutney, Goat Cheese and Cilantro!”
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