Directions:
- Place 2 sheets of phyllo on a work surface (keeping remaining phyllo covered). Brush top sheet with melted butter. Cut buttered phyllo sheets lengthwise into 4 equal strips (about 3 1/2 wide). Place 1 piece of provolone (folded, if necessary) onto 1 end of each strip. Spoon a scant tablespoon of Walnut-Ricotta Spread over cheese; top with a few pieces of dried tomato.
- Working with 1 strip at a time, fold bottom corner of phyllo over filling, forming a triangle. Continue folding back and forth to end of strip. Lightly brush phyllo triangle with butter to seal. Repeat procedure with remaining phyllo (2 sheets at a time), butter, provolone, Walnut-Ricotta Spread, and dried tomatoes.
- Place pastries on an ungreased baking sheet. Bake at 425° for 10 to 11 minutes or until evenly browned. Serve warm or at room temperature. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.82 Kcal (276 kJ) | ||
| Calories from fat | 57.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Cholesterol | 16.33mg | 5% | |
| Sodium | 66.16mg | 3% | |
| Potassium | 31.6mg | 1% | |
| Total Carbs | 0.44g | 0% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 55.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 479.72 Kcal (2008 kJ) | ||
| Calories from fat | 420.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.7g | 10% | |
|---|---|---|---|
| Cholesterol | 119.01mg | 5% | |
| Sodium | 482.23mg | 3% | |
| Potassium | 230.3mg | 1% | |
| Total Carbs | 3.23g | 0% | |
| Sugars | 0.52g | 0% | |
| Dietary Fiber | 0.57g | 0% | |
| Protein | 14.3g | 4% | |
| Vitamin C | 9.8mg | 2% | |
| Vitamin A | 0.4mg | 2% | |
| Iron | 0.8mg | 1% | |
| Calcium | 404.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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