Cheese bags

( 25-30 pcs)


1 onion

1-2 garlic cloves

1 teaspoon butter

1 tablespoon chives


1 teaspoon Italian herbs

2 tablespoons butter

1 large tablespoon flour

1.5 - 2 dl convert conversionmilk

200 gr convert conversionold cheese

pepper, salt (mustard)

10 sheets phyllo dough

3 tblsp melted butter

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How to prepare:

Chop onion and garlic very small and fry 5 minutes in the butter. Remove from the heat, add 1 tablespoon water, chopped chives, salt and Italian herbs.

Melt the butter in another pan and add the flour. Simmer 2 minutes over low heat. Add well stirring some milk, bring to a boil. Add milk till the mixture is as thick as cheese spread.

Add the grated cheese. Stir over low heat (don't cook) till the cheese has melted. Remove from the heat, season with pepper, salt, mustard and the onion-mixture. Cool well.

Preheat the oven to 180C/360F (fan oven 160C/310F).

Cut the phyllo dough in squares of 10x10cm. Coat with little melted butter and heap, little twisted, 2 pieces onto each other. Place in the middle a small ball cheese mixture and close the packets like a bag. Place on a baking sheet.

Bake the bags 15 minutes and serve hot.

First published: April 12, 2003, Netherlands
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