OMG - the possibilities are ENDLESS! Here are some great favorites though. Most fillings can be used either at room temp, warmed, or used to fill desired shells, and then baked.
Sauteed leeks and portabello mushrooms
Cream cheese and chutney
Fresh berries with lemon cream
Pecan pie filling
Sauteed sausage and mushrooms
Curried Shrimp
1/3 c Plain yogurt
1/4 c Coconut, shredded
1/4 c Peanuts, finely chopped
2 tb Chutney
1 ts Curry powder
1/2 ts Grated gingerroot
4 oz Shrimp, chopped finely
1.In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot. Gently fold in shrimp. Chill well before using to fill shells or phyllo.
Black Bean and Corn Chili
1 Onion, small, chopped
2 Jalapenos, seeded, chopped finely
2 cloves Garlic, minced
1 tb Olive oil
1 ts Oregano, dried
1 ts Cumin
1 can Stewed tomatoes, drained, reserve juice
1/2 c Beer
1 can Black beans, rinsed, drained
1 can Corn, drained
Salt and pepper to taste
Sour cream and cilantro garnish
1.Cook onion, jalapenos & garlic in hot oil over med-high heat until onion is tender, not brown.
2.Stir in oregano and cumin, cook 1 minute more. Add reserved tomato juice and beer to onion mixture; bring to boil. Reduce heat and simmer uncovered five minutes.
3.Coarsely chop stewed tomatoes. Add black beans, corn, salt & pepper to onion mixture. Bring to boil, reduce heat. Simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed, stirring occasionally - mixture should be thick. Cool slightly before using as a filling, then use sour cream and cilantro for a garnish.
Greek Cheese Filling
3/4 lb Feta cheese, crumbled
1/2 lb Fresh parmesan, grated
8 oz Cream cheese, softened
2 cloves Garlic, minced
1/4 c Onion, finely minced
1 lb Fresh spinach, chopped
1.Mix all ingredients together. Use as a filling. Can be served chilled or used as a filling and then baked.
Artichoke and Crab Filling
1 can artichoke hearts, drained and chopped
1 c Parmesan cheese, fresh grated
6 oz Crabmeat, flaked
1/2 c Mayonnaise
1.Combine ingredients in bowl. Use as a filling for shells or phyllo and then bake. Serve hot.
Cookie Crumble Cheesecake
1 pk Knox gelatin
1/4 c Cold milk
1 c Milk, heated to boiling
16 oz Cream cheese
1/2 c Sugar
1 ts Vanilla
1/2 c Chocolate chips
1 c Crushed cookies (any kind)
1.In a blender, sprinkle knox gelatin over cold milk, let stand two minutes.
2.Add hot milk and process on low speed for two minutes.
3.Add cream cheese, sugar and vanilla and process until well blended.
4.Sprinkle chips on the bottom of cups, then pour in filling to 2/3 full. Sprinkle crushed cookies over the top. Chill until firm, about 2 hours.