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Corn and Cheese Phyllo Empanadas

Corn and Cheese Phyllo Empanadas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera Creative.
Summary
Greek phyllo dough stands in as a low fat alternative to traditional empanada dough in this classic Latin comfort food. You can find prepared phyllo dough in the freezer section at the grocery store. These empanadas are filled with a savory combination of corn, red peppers, and mozzarella cheese. For something sweet, you could fill the dough with cheese and guava paste.
  • Prep time
    20 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 empanada
Appetizers Sides Snacks Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Latin American
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 empanada
  • Amount per serving Calories 100

  • Total Fat 4g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 105mg
  • Total Carbohydrate 14g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 4g
  • Potassium 120mg
  • Phosphorus 70mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 1 Fat

Appetizers Sides Snacks Vegetarian CKD Dialysis CKD Non-Dialysis Kidney-Friendly Low Sodium Latin American
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • onion (finely chopped)
    1
  • fresh, frozen, or canned corn kernels (thawed if frozen)
    1 cup
  • roasted red peppers (drained and thinly sliced)
    1/4 cup
  • green onion (scallion) (thinly sliced)
    2
  • low-fat half-and-half
    1/4 cup
  • part-skim shredded mozzarella cheese
    1/2 cup
  • nonstick olive oil spray
    1
  • frozen phyllo dough (at room temperature)
    8 (9x14-inch) sheets

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Directions

Directions

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the corn, roasted red peppers, and scallions; cook 2 minutes. Add the half-andhalf, stirring, until the liquid is almost evaporated, about 2 minutes. Remove from the heat; stir in the cheese. Let cool slightly.

  2. Preheat the oven to 375°F. Spray a large baking sheet with nonstick spray.

  3. Place one sheet of phyllo lengthwise on a work surface (cover the remaining phyllo with plastic wrap to keep from drying out). Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. With a sharp knife, cut the layered sheets in half lengthwise. Repeat this layering and cutting process with the remaining phyllo sheets to make a total of 8 strips of dough.

  4. Place a heaping Tbsp of filling to the left on the bottom end of one strip of phyllo. Fold one corner of the phyllo strip up and over the filling, then continue folding and overlapping, flag-fashion, to form a triangle. Place on the baking sheet and repeat with the remaining phyllo sheets and filling to make a total of 8 empanadas.

  5. Lightly spray the empanadas with nonstick spray. Bake until the empanadas are golden brown, 15–20 minutes. Let cool 10 minutes before serving.

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