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I sure wish Athens made bigger shells. I can never seem to fit enough stuff in those little ones so I made my own using fillo dough. Here’s how I did it.
You will need
12 count cupcake size muffin tin
12 sheets of Athens Fillo dough, thawed
1/3 cup butter, melted
Unroll the Fillo sheets. Cut down the center horizontally. Then cut each section vertically into 3-4½ inch sections. Working quickly, gently remove one layer (4½ inch piece) of fillo section and brush with butter. Top with another layer, fanning slightly. Continue layering and fanning until you have used 6 layers and have made a section that resembles a star or many pointed circle. Press each section very gently into a muffin cup and repeat until you’ve filled the muffin pan. Prick bottom of cups with fork to prevent the fillo from puffing in the center. Bake for 4 to 5 minutes at 350 degrees. Cover loosely with foil if they brown too quickly.
These are great filled after they are baked or they can be baked with filling in them. (If you are baking the shell with filling in them you will not need to prick the center.) You will need to vary the temperature based on your filling. Each shell holds about ¼ cup of filling. I like to make additional shells to save for later.
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