Taste the Season

 

If you can't stop thinking about the delicious Olive Dip Wrapped in Phyllo Pastry you tried at Pillitteri last weekend at Taste the Season, you're in luck! We've posted the recipe here so that you can share it with your friends and family over the holidays! Don't forget to stop by an pick up a couple bottles of 2007 Bottle Blonde - our perfect pairing!

 

Ingredients: 

2 cans of pitted black olives (drained)

1 cup feta cheese

1 cup of cilantro lightly chopped 

½ cup sundried tomatoes

3 cloves of peeled garlic

1 ½ tbsp olive oil, 3 tbsp lemon juice

3 or 4 generous dashes of Franks Hot Sauce

Salt and pepper to taste

1 box phyllo pastry (thawed)

1 can Pam cooking oil spray

Sour cream 

 

Method: 

Preheat oven to 350F. Combine all ingredients in a food processor. Blend on high for 30 seconds or until desired consistency is reached. Lay out sheets of phyllo. Cut in 2inch strips lengthwise. Spray generously with Pam. Working quickly, spoon a teaspoon of olive dip on phyllo strip and fold into triangles. Spray finished triangle with Pam and place on baking tray. Bake in oven for approx. 15 minutes or until phyllo is crisp and golden. Serve warm and with a dollop of sour cream.