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.

📝 Ingredients

• olive oil 1.00 tbsp
• onion(s) 1.00 med finely chopped
• fresh or frozen corn 1.00 cup fresh
• frozen
• or canned corn kernels thawed if frozen
• roasted red peppers 0.25 cup drained and thinly sliced
• green onion (scallion) 2.00 stalks thinly sliced
• 0.25 cup low-fat half-and-half
• mozzarella cheese 0.50 cup part-skim shredded mozzarella cheese
• nonstick cooking spray 8.00 nonstick olive oil spray 8 sprays
• sheets frozen phyllo dough 8.00 frozen phyllo dough at room temperature 8 (9x14-inch) sheets

👨‍🍳 Instructions

1. 1Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook
2. 2stirring occasionally
3. 3until the onion is softened
4. 4about 6 minutes. Add the corn
5. 5roasted red peppers
6. 6and scallions; cook 2 minutes. Add the half-andhalf
7. 7stirring
8. 8until the liquid is almost evaporated
9. 9about 2 minutes. Remove from the heat; stir in the cheese. Let cool slightly.
10. 10Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray.
11. 11Place 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
12. 12cut 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.
13. 13Place 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
14. 14then continue folding and overlapping
15. 15flag-fashion
16. 16to form a triangle. Place on the baking sheet and repeat with the remaining phyllo sheets and filling to make a total of 8 empanadas.
17. 17Lightly spray the empanadas with nonstick spray. Bake until the empanadas are golden brown
18. 1815–20 minutes. Let cool 10 minutes before serving.