Ingredients with Measurements:
- 1 package of phyllo dough
- 1 cup of crumbled feta cheese
- 1/2 cup of ricotta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped green onions
- 1/4 cup of olive oil
- Salt and pepper to taste
- 4 cups of mixed greens
- 1/2 cup of cherry tomatoes
- 1/4 cup of sliced red onion
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced bell pepper
- 1/4 cup of sliced kalamata olives
- 1/4 cup of crumbled feta cheese
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, chopped parsley, chopped dill, chopped mint, chopped green onions, olive oil, salt, and pepper. Mix well.
3. Lay out the phyllo dough on a flat surface and cut it into 6-inch squares.
4. Take one square of phyllo dough and brush it with olive oil. Place another square of phyllo dough on top and brush it with olive oil. Repeat until you have 4 layers of phyllo dough.
5. Place a tablespoon of the cheese mixture in the center of the phyllo dough.
6. Fold the edges of the phyllo dough up to create a small basket shape.
7. Repeat steps 4-6 until you have used all of the phyllo dough and cheese mixture.
8. Place the coșulețe on a baking sheet and bake for 15-20 minutes or until golden brown.
9. While the coșulețe are baking, prepare the salad. In a mixing bowl, combine the mixed greens, cherry tomatoes, sliced red onion, sliced cucumber, sliced bell pepper, kalamata olives, crumbled feta cheese, olive oil, red wine vinegar, salt, and pepper. Toss well.
10. Serve the coșulețe with the salad on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 28g
Carbohydrates: 18g
Protein: 8g
Substitutions for ingredients:
- You can use goat cheese instead of feta cheese.
- You can use spinach instead of mixed greens.
- You can use red wine or balsamic vinegar instead of red wine vinegar.
Variations:
- You can add chopped sun-dried tomatoes to the cheese mixture.
- You can add chopped walnuts or pine nuts to the salad.
- You can add sliced avocado to the salad.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with olive oil to prevent it from drying out.
- You can prepare the coșulețe ahead of time and bake them when you are ready to serve.
- You can also serve the coșulețe with a side of tzatziki sauce.
Storage instructions:
Store the coșulețe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the coșulețe, place them in a preheated oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the coșulețe on a platter with the salad on the side. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley, dill, or mint.
Pairings:
This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Tzatziki sauce, hummus, or pita bread.
Troubleshooting advice:
If the phyllo dough is too dry, it will crack and break. Make sure to brush each layer with olive oil to prevent this from happening.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the salad.
Food history:
Coșulețe cu Branză și Salată is a traditional Romanian dish that is typically served as an appetizer or snack.
Flavor profiles:
This dish is savory, tangy, and herbaceous.
Serving suggestions:
Serve this dish as an appetizer or light lunch.
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Region: Romanian