Need to use up some phyllo dough--no spanakopita please
Need to use up some phyllo in the freezer. I already have a great spanakopita recipe. I'm looking for something different. I made a lam strudel from Cooking Light a few years ago that was okay.
Anybody got something fabulous to share?
One recipe that I have done that I have refrozen the phyllo with no ill effects.
I take a sheet of the phyllo, lightly brush with melted butter/marg. I place one piece of skinless, boneless chicken breat about the size of the palm of your hand on sheet. I top it with grated parmisan cheese and a dollop of the follow mixture (mayo, garlic powder and lemon juice all to taste). I wrap it up the sheet into rectangle bundles. Just a bit of the butter to seal it. Wrap each one individually in plastic saran wrap. Take them out and bake at 350C for appx 40 minutes when I need.
For some reason this ALWAYS impress my dinner guests. All the flavours are yummy, the phyllo gets nice and brown and the sauce oozes out etc.
bstilla! (moroccan chicken or pigeon pie). Dandelion pie! There are lots of middle eastern options.
Wrap the phyllo around triangles of brie, camembert, chevre or creamy bleu cheese.
Bake and serve hot on a salad. Truffle honey vinaigrette is nice with this.
Saute wild mushrooms with garlic, shallots and herbs. Mix in a little diced roast potatoand roll into a long strudel. It's a nice accompaniment to grilled meats.
I saute up my favorite vegies (usually broccoli and maybe few shredded carrots or chopped red pepper) until almost done (I've done asparagus too) - get creative. Then after it cools a bit, mix in your favorite cheese (parm/romano or mozzerella or even a mix is nice), 1 beaten egg, some herbs, an about 1/4 cup cottage cheese or riccotta cheese. Take several layers of phyllo dough, brush with butter and lightly dust with bread crumbs - then put this mixture down the middle, roll it up, tucking in the ends. Lay seam side down, Brush the outside with butter, u can sprinkle with herbs and parm cheese. Bake 325 for about15-20 minutes, it will lightly brown. Then slice to serve. Makes a nice presentation for a vegetable when your tired of the same ole same ole.
You can even make it one dish meal by adding chicken.
I can't find my notes, but I usually make little tiropeta-like triangles filled with sweet things. Cut long strips of filo, brush with butter. Put chocolate + chopped, toasted almonds -- or chocolate + raspberry jam -- on one end, and fold flag-like into triangles. Brush with butter. Bake. Sprinkle with powdered sugar when serving (warm or room temp).
Here's a sweet solution. Peel and cube a few apples. Throw them on the stove with a bit of water, maybe a tablespoon of butter, some sugar and cinnamon. Cook until the apples are cooked through and pour it all into a pie crust. Then, one at a time, crinkle up sheets of the dough and place on top. It should almost look like a phyllo meringue. Bake a few minutes, just until the phyllo is crispy.
This can be very healthy, if you don't treat the phyllo, or you can spray each sheet with Pam. But to be really delicious, brush melted butter on each sheet.
Deli rolls - take your favorite deli meats lay out on the phyllo dough - put on your preferred condiment - roll and bake until golden brown - our favorite is reuben with out the cheese (we keep kosher) corned beef, cole slaw and russian dressing -
Napoleons. Layer strips of baked dough with lemon curd and fresh strawberries. Sprinkle with powdered sugar and garnish with strips of candied lemon peel.