We picked up some phyllo sheets and made the mistake of not getting them enough time in advance. These sheets have to thaw for several hours before they can be used (without breaking). Once the package is open, they dry up quickly so it is a good idea to have a humid dishcloth ready. As each sheet is peeled off, the remaining stack needs to be covered with the dishcloth.
This is a very simple recipe that can be made with an infinite number of possible ingredient combinations. A good formula for this type of pastry is: (cooked) seafood + cheese + (cooked) vegetable. It is difficult to go wrong. These were made using Matane shrimps mixed with Boursin cheese (spreadable) and edamame.
Once the mix was made, each sheet of phyllo was cut into 4 and stacked with a layer of melted butter painted on each level. The phyllo squares were used to line the 12 cups of a large muffin tin. We put a spoonful of the mixture in each cup and gently pinched the top closed. It is easier if you dip your finger tips in water before closing. To keep the tip from becoming too crispy, the remaining butter was painted on the tops. They cooked at 375 for 12 minutes.
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