1 tablespoon extra virgin olive oil
1 bunch green onions, sliced thin
4 garlic cloves, minced
½ pound ground Texas bison
1 teaspoon kosher salt
1 teaspoon pepper
½ cup currants
1 teaspoon cumin
½ teaspoon each ground ginger, cinnamon, and allspice
3 packages mini phyllo shells
4 ounces (nt.wt.) feta cheese
1 handful mint, sliced thin
Heat the extra virgin olive oil in a sauté pan. Add the onions, garlic, bison, salt, pepper, currants, and spices and combine well. Cook until the bison is done, approximately five to eight minutes. Taste and adjust seasonings if needed.
Fill the phyllo cups (also spelled filo) with a teaspoon full of the bison. Top with crumbled feta cheese and “sprinkle” with the mint. Serve immediately.
Yields 45 cups
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com