I couldn't help but think of Dickinson's poem when I read the December issue of Food Network magazine article on Get Your Fill.
The possibilities for filling phyllo (fillo) shells seem endless. All you need is a box of
a little imagination and VOILA-a quick and tasty treat!
Prep the Shells-Bake frozen mini shells on a parchment lined sheet @375 degrees until browned and crisp 5 minutes. Then fill shells.
Baked Brie- fill prebaked shells each with a cubed piece of brie and top with apricot, fig or peach preserves. bake 375 for 12 minutes and top with chopped nuts.
Roast beef and Beet-fill prebaked shells with deli roast beef. Combine 3 TB. sour cream, 2 tsp. drained horseradish, season with salt and pepper. Top roast beef with horseradish cram, pickled beets and dill.
Spinach Goat Cheese-pulse 1/3 cup thawed frozen spinach squeezed dry, 4 oz. cream cheese, 2 TB. each mayonnaise, grated Parmesan, and 1 small minced garlic clove in food processor. Divide among prebaked shells, top with sliced grape tomatoes and crumbled goat cheese. Bake at 375 until cheese melts about 12 minutes.
Cook's notes: This filling combination sounded the most intriguing to try.
Toss 1 cup sliced peeled butternut squash with 2 TB. olive oil and 8 torn sage leaves. Roast at 425 degrees until tender about 15 minutes. Divide among prebaked shells, top with grated fontina. Bake at 375 degrees until cheese melted about 15 minutes.
Smoked Salmon and Eggs
Combine 3 TB. creme fraiche, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and season with salt and pepper.
Fill prebaked shells with with scrambled eggs and smoked salmon. Top with creme fraiche mixture, chopped red onion and dill.
Fill prebaked shells with pulled pork. Sprinkle with grated cheddar and bake at 375 degrees until bubbling. Top with coleslaw.
Check the magazine article for 10 more mouth watering ideas.