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Ingredients

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Directions

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  • For filling, in a medium bowl, stir together feta and parsley.

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  • With very sharp knife, cut the stack of 20 sheets in half crosswise to make 40 (9x7-inch) rectangles. Lightly brush 1 of the sheets of phyllo with some of the melted butter. (Keep remaining phyllo covered with plastic wrap to prevent it from drying out.)

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  • Evenly spread about 1 tablespoon of the feta filling in a 3/4-inch wide strip to 1/2 inch of one short side and to 1 inch of longs sides of the phyllo sheet.

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  • Fold in the long sides of the phyllo on each side. Fold the 1/2 inch phyllo over the top of the filling and tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seam side down, on a baking sheet; brush log with a little more butter. Repeat with remaining filling and phyllo sheets.

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Instructions Checklist
  • Bake in a 400 degree F oven for 10 to 12 minutes or until logs are golden brown and crisp. Serve warm. Makes 40 logs.

Tips

Place cheese straws in a freezer container and freeze for up to 3 months. Place frozen cheese straws on a baking sheet and reheat in a 35 degree F oven for 8 minutes or until heated through and crisp.

Nutrition Facts

67 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 16 mg cholesterol; 171 mg sodium. 16 mg potassium; 3 g carbohydrates; 0 g fiber; 0 g sugar; 2 g protein; 194 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 0 mg iron;

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