Italian Sausage Filled Phyllo Cups - Instructions
Preheat oven to 375 F. Generously grease the cups of 2, 24-cup mini muffin pans with butter. .
Stack the 4 sheets of phyllo dough, brushing butter between each layer and across the top surface. Trim
the large sheets into a 12x16 inch rectangle. Cut large rectangles into 48, 2x2 inch squares. Cover
squares with plastic wrap then with a damp towel to keep them pliable. .
Take each phyllo dough square and push into the greased muffin cups, pushing along the sides and bottom
to mold the cups. Note: Minor tearing may occur and is normal. If a hole appears in the cup while
molding, brush with butter and use a piece of the scrap to cover it. .
Bake in preheated oven 5 to 8 minutes until crisp and light golden-brown. Cool completely on wire crack
in muffin pan before removing in order to maintain shape. .
In a large, heavy-bottom skillet or sauté pan, heat olive oil over medium high heat. Once hot, add
onions, bell pepper, garlic, salt and pepper. Cook until the onions have softened some, 3 to4 minutes.
Add sausage, oregano, and basil to skillet. Brown the sausage, breaking up into small crumbles,
approximately 10 to 12 minutes. Add the pine nuts, red pepper flakes, and 1/2 cup cheese. Stir to