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Baklava

Baklava

Both the Greeks and the Turks lay claim to this masterpiece of the Middle Eastern sweets repertoire. Baklava can be made with walnuts, almonds, hazelnuts (filberts) or pistachios or a combination of walnuts and almonds. Sticky honey syrups are never used by Greek and Turkish bakers; instead, they prepare a simple sugar syrup flavored with lemon juice and zest.

4 cups almonds, walnuts or equal parts almonds and walnuts, coarsely chopped

3/4 cup sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground cloves

1/2 lb clarified unsalted butter, melted

1 lb filo dough, thawed in the refrigerator if frozen

For the Lemon Syrup:

2 cups water

2 cups sugar

2 lemon zest strips, each 3 inches long

2 tablespoons fresh lemon juice

Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves. Lightly brush a 13-by-9-by-2-inch baking pan with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each sheet lightly with butter, including the top sheet. Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut.) Using a sharp knife, cut the baklava all the way through into diamond shapes, forming about 36 pieces in all. Bake until golden, 35-40 minutes. FOR THE SYRUP: In a deep saucepan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice. When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.

Zucchini & Feta Phyllo Roll with Pumpkin Mash

Zucchini & Feta Phyllo Roll with Pumpkin Mash

1 tbs olive oil

3 yellow squash, coarsely chopped

1 large green zucchini, coarsely chopped

2 garlic cloves, crushed

350g fresh ricotta

1/4 cup chopped fresh continental parsley

200g reduced-fat feta, crumbled

2 tsp chopped fresh rosemary

6 sheets Phyllo pastry

Olive oil spray

1/3 cup dried (packaged) breadcrumbs

10g butter, melted

750g butternut pumpkin, peeled, deseeded, coarsely chopped

1/3 cup basil pesto

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper. Place phyllo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 phyllo sheet with olive oil spray. Top with another phyllo sheet. Spray with olive oil spray. Repeat with remaining phyllo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary. Thickly slice the phyllo roll. Divide mash among serving plates. Top with the phyllo roll. Drizzle over the pesto to serve.

Chocolate Banana Eggrolls with Cinnamon Cream

Chocolate Banana Eggrolls with Cinnamon Cream

4 sheets (14 x 9 inches) phyllo dough (available in the freezer section), thawed

Butter-flavored cooking spray

2 oz. bittersweet chocolate, chopped

1 banana, peeled

1 tsp. brown sugar

1/2 cup heavy cream

1 tsp brown sugar

Ground cinnamon

Preheat the oven to 350. Line a baking sheet with parchment and set aside. Lay a phyllo sheet lengthwise on a large work surface and spray it with cooking spray. Top the sheet with another phyllo layer and spray it again. Cut the sheet in half from top to bottom. Repeat the process with the two remaining phyllo sheets. (You will have four phyllo rectangles lying vertically on the work surface.) Sprinkle a quarter of the chopped chocolate along the bottom edge of each phyllo rectangle. Halve the banana lengthwise and cut each half into two pieces. Lay a piece, cut side down, on top of the chocolate on the bottom edge of each phyllo rectangle. Sprinkle a little brown sugar over the banana. Fold about an inch of the side edges of the phyllo over the ends of the banana, and then roll the packet to form an eggroll shape. Repeat with the remaining bananas, and transfer them to the baking sheet. Spray each roll with a little more cooking spray, then sprinkle a little cinnamon over each. Bake until golden brown and crisp, about 12 minutes. Remove from oven and let cool for about 10 minutes before serving. Meanwhile, in a mixing bowl, whisk the cream, brown sugar, and a couple dashes of cinnamon together until the brown sugar dissolves. Continue whisking until the cream thickens and begins to hold soft peaks. Transfer to a small bowl and sprinkle a little more cinnamon on the top. To serve, cut the eggrolls in half diagonally and place on a platter with the cream “dipping sauce.”

Three-Cheese Sweet Onion Tarts

Three-Cheese Sweet Onion Tarts

1 tablespoon butter or margarine

1 sweet onion, diced

4 ounces goat cheese or herb-flavored cream cheese

1/4 cup grated mozzarella cheese

1/8 teaspoon each: dried basil, oregano and pepper

4 sheets phyllo dough

2 to 4 tablespoons melted butter

1 plum tomato, seeded and diced

Grated Parmesan cheese

In skillet, melt butter and saut onion over medium-heat until softened and translucent; set aside. In medium bowl, mix together goat cheese, mozzarella cheese, basil, oregano and pepper; reserve. Stack phyllo dough; cut into 4 strips lengthwise and 4 squares crosswise, making 16 squares. Brush 16 mini muffin cups with butter. Place 1 stacked phyllo square in each cup; press on bottom of cups, allowing edges to overhang; brush bottom and edges with butter. Bake at 375 degrees 3 to 5 minutes or until golden brown; remove from pan. Divide cheese filling evenly among warm phyllo cups; top with reserved onions and tomato. Sprinkle with Parmesan cheese and serve.

Leek, Pesto and Ricotta Pie

Leek, Pesto and Ricotta Pie

1 large leak, thinly sliced

2 tablespoons butter

2 large eggs

2 large egg whites

4 tablespoons cream

1 cup ricotta

3 tablespoons pesto

1/2 cup freshly grated parmesan

2 tablespoons flat-leaf parsley, chopped

Coarse salt and freshly grounded pepper

8 sheets phyllo dough, thawed

Cooking spray

Preheat oven to 375F. Saute leaks in butter until soft. In a medium bowl, combine, eggs, egg whites, cream, ricotta, pesto, parmesan and parsley. Season with salt and pepper. Lightly coat a 9 inch pie pan with cooking spray. Unroll phyllo, remove one sheet, placing in prepared pan. Coat lightly with cooking spray. Repeat with 7 more sheets of phyllo, spraying between each layer. Trim edges with scissor.

Spoon filling and leaks into the pan. Bake until golden brown and set, about 45-50 minutes. Cool before serving.

Goat Cheese Apple Strudel

Goat Cheese Apple Strudel

1 bx. Phyllo dough

½ lbs. Butter (melted)

1ea. Granny Smith apple (peeled, cored, halved, and thinly sliced)

1 jar Fig jam

1 pkg. Chavrie® Goat Cheese

Pre heat oven to 375° F. Remove the phyllo dough from the box, unfold, and cover with a damp towel

Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered. Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end. Place the apple slices on the jam in a uniform layer. Split the Chavrie® log in half and top the apples with the rounded side facing up. Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter. Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.

Sole Fillet Phyllo Packets

Sole Fillet Phyllo Packets

4 ounces Neufchatel cheese, Softened

2 ounces Goat cheese, softened

1 tablespoon Fresh chives, chopped

2 teaspoons Fresh lemon juice

4 Phyllo leaves, thawed

Cooking spray, butter Flavored

12 ounces Sole fillets

Fresh chives — optional

Lemon slices – optional

Combine first 4 ingredients in a small bowl. Stir well, and set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray; fold in half crosswise. Spread one-fourth of cheese mixture across bottom 2 inches of phyllo; place 1 fillet on phyllo above cheese mixture. Fold cheese-covered phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion. Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray. Repeat procedure with remaining phyllo, cheese mixture, and fillets. Bake at 375°F for 20 minutes. Transfer to a serving platter. If desired, garnish with fresh chives and lemon slices. Serve immediately.

Surprise Cherry Bundles

Surprise Cherry Bundles

2 C. pitted, halved Northwest fresh sweet cherries

1/4 C. sugar

1/2 T. cornstarch

1 T. lemon juice

1 tsp. grated lemon peel

1/2 tsp. ground cinnamon

24 sheets phyllo dough

2 T. butter, melted

6 T. whipped cream cheese

1 T. milk

3 Northwest fresh sweet cherries halved

Combine cherries, sugar, cornstarch, lemon juice, lemon peel and cinnamon; mix well. Cut sheets of phyllo dough into 8-inch square pieces. (Save remaining pieces of phyllo for another use.) Keep phyllo covered with waxed paper and slightly damp dish towel. Working with 4 cut squares of phyllo at a time, brush each sheet with melted butter and stack with the corner of each on the straight edge of the previous square. Place 1 T. cream cheese in the center of each stack of phyllo. Top with 1/3 C. cherry mixture. Brush outer edge of phyllo dough with milk. Gather edges and form a bundle. Squeeze phyllo toward center to close bundle. Place half a cherry in center of top. Place bundle on lightly oiled baking sheet. Repeat with remaining ingredients. Bake at 375°F 20 minutes or until browned and crisp. Makes 6 servings.

Asparagus Strudel

Asparagus Strudel

Freshly ground pepper

8 sheets frozen phyllo dough, thawed

Salt

1/2 C. shredded Gruyere cheese (2 oz.)

16 medium-size asparagus spears

1/3 C. butter, melted

1/2 C. chopped walnuts, toasted

If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels. Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.) Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 T. each of the walnuts and Gruyere cheese over the asparagus. Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2×3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces. Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes.

Moroccan Lamb Baked Filo Triangles

Moroccan Lamb Baked Filo Triangles

3/4 lb. lamb, lean ground
1 onion, finely chopped
2 garlic cloves, finely chopped
1 1/3 T. cumin
1 tsp. ginger
1 tsp. paprika
3/4 tsp. cinnamon
1 pinch cayenne
1 pinch saffron threads, soak in water
2 T. chopped fresh parsley
2 T. fresh coriander leaves, chopped
salt and freshly ground black pepper, to taste
1 egg lightly beaten
4 slices filo (whole wheat if you can find it)
melted butter

Combine all but the filo, melted butter and egg. sauté the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, coriander, salt and pepper in a frying pan and cook over a medium heat, uncovered and stirring occasionally. Cook for about 6 minutes, or until the moisture has completely evaporated and the lamb has cooked. Drain off and discard the fat. Add the egg and continue to stir for about 1 minute, or until it is cooked. Preheat the oven to 375°F. Cut 3 inch wide strips of filo. Brush 1 strip with melted butter and place another one on top. Brush with the butter and place a heaped tsp. of filling at one end. Fold the corner in to make a triangle. Fold along the line as you would in folding a flat. Repeat with the remaining filo and filling. Place on a greased baking sheet and bake for about 15 minutes, until golden. Serve immediately, warm or at room temperature.

Yield: 6 servings
Calories: 182
Fat: 11g
Fiber: 1g

Parmesan Cheese Straws

Parmesan Cheese Straws

Cooking spray
1/2 C. grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. ground cumin
Three 12-by-17-inch sheets phyllo dough, at room temperature
Preheat oven to 400 degrees. Coat a large nonstick baking sheet with cooking spray.

In a small bowl, combine cheese, chili powder and cumin. Place sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 tsp. of the cheese mixture; fold the phyllo in half to form a 12-by-8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more tsp. of cheese mixture; fold in half again to form a 6-by-4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer strips to the baking sheet, placing them about 1/2 inch apart. Repeat process two more times to make 24 cheese straws. Bake until cheese straws are crisp and golden, 8 to 10 minutes. Cool on wire racks.

Yield: 8 servings
Calories: 47
Fat: 2g
Fiber: 0g

Mushroom and Caramelized-Shallot Strudel

Mushroom and Caramelized-Shallot Strudel

1 tsp. olive oil
1 1/2 cups sliced shallots (about 8 oz.)
1/8 tsp. sugar
1 T. water
4 (8-ounce) packages presliced mushrooms
2 T. dry Marsala or Madeira
2/3 cup low-fat sour cream
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. minced fresh or 1/4 tsp. dried thyme
1/4 tsp. freshly ground black pepper
8 sheets frozen phyllo dough, thawed
Cooking spray
1/3 cup dry breadcrumbs, divided
1 T. butter, melted

Preheat oven to 400°. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 tsp. breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.

Yield: 2 strudels, 8 servings (serving size: 1 slice)
Calories: 176
Fat: 5.5g
Fiber: 2.1g

Vegetable Strudel

Vegetable Strudel

5 C. fresh spinach leaves
2 medium red sweet peppers, cut into 1-inch strips
1 medium yellow summer squash, cut into 1-inch strips
2 carrots, shredded
1/2 C. sliced fresh mushrooms
4 green onions, sliced (1/2 C.)
1/4 C. oil-packed dried tomatoes, drained well and chopped
3 T. grated Parmesan cheese
1 T. snipped fresh oregano or 1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. black pepper
Dash ground red pepper
Butter-flavor nonstick spray coating
6 sheets frozen phyllo dough, thawed
2 T. fine dry bread crumbs

For filling, place the spinach in large colander; set aside. In a large saucepan cook sweet peppers, summer squash, carrots, mushrooms, and green onions in 4 C. boiling water for 2 to 3 minutes. Pour over spinach to drain; rinse immediately with cold water. Drain well, pressing out excess moisture. Transfer vegetables to a large bowl. Stir in the dried tomatoes, 2 T. of the Parmesan cheese, the oregano, salt, black pepper, and ground red pepper. Set filling aside. Spray a large baking sheet with nonstick coating. Place 1 sheet of phyllo on a dry kitchen towel. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Spray with nonstick coating. Place another sheet on top; spray with nonstick coating. Sprinkle with half of the bread crumbs. Place 2 more sheets of phyllo on top, spraying each with non- stick coating. Sprinkle with remaining crumbs. Add remaining 2 sheets of phyllo, spraying each with nonstick coating. Spoon filling along 1 long side of phyllo stack about 1-1/2 inches from edges. Fold in the short sides over the filling. Starting from the long side with filling, roll up jelly-roll style. Place strudel, seam side down, on the prepared baking sheet. Spray top with nonstick coating. Using a sharp knife, score into 8 slices, cutting through the top layer only. Sprinkle with remaining Parmesan cheese. Bake in a 375 degree F. oven for 25 to 30 minutes or until the strudel is golden. Let stand for 10 minutes before serving. To serve, cut along scored lines into slices.

Yield: 4 Servings
Calories: 182
Fat: 5g
FIber: 4g

Corned Beef and Cabbage Strudel

Corned Beef and Cabbage Strudel

4 C. cabbage, all varieties, shredded
1 medium garlic clove(s), peeled and minced
1/2 C. chicken broth
2 C. frozen potatoes o’brien, thawed (potato, onion and red pepper)
1/2 tsp. table salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/2 tsp. caraway seeds
1 tsp. bay leaf, but 1 whole bay leaf preferred
2 T. lemon zest
1/2 pound corned beef brisket, cooked and diced
4 pieces whole-wheat phyllo dough
1/2 C. mustard

Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes. Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough. Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more. Preheat oven to 350°F. Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don’t have to be tucked in. Spray strudel with cooking spray. Bake until phyllo is browned, 30 minutes. Let sit 5 minutes.

Yield: 4 servings
Serving Size: 1 slice Strudel + 2 T. Mustard

Calories: 310
Fat: 14.7g
Fiber: 3.2g

Spanakopita

Spanakopita

1 1/2 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 tsp. nutmeg, ground or freshly grated
4 oz. feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 T. light sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 T. melted butter (worked OK with Olive Oil)

Place oven rack in center of the oven and preheat to 400 degrees F. Preheat a small pan over medium to medium high heat. Add oil and onion and sauté 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion. On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Marinated Strawberries in Phyllo Cups

Marinated Strawberries in Phyllo Cups

Phyllo dough cut into 12 4”-squares
Nonstick cooking spray
2 cups sliced fresh strawberries
1 T. sugar
1 tsp. vanilla
1/2 cup vanilla yogurt
Cool Whip Light

Heat oven to 350°. To make phyllo cups, place 1 square in bottom of muffin tin. Lightly spray bottom of second piece of phyllo with nonstick cooking spray; layer over first square in muffin tin. Repeat with third piece of phyllo. Make 3 more phyllo cups following same procedure. Bake in oven for 10-12 minutes, or until golden brown. Remove from oven and cool. Meanwhile, mix strawberries, sugar and vanilla; let marinate for 15 minutes. To serve, spoon strawberry mix into phyllo cups; top each with 2 T. yogurt. Garnish with whipped cream, if desired.

Banana Turnovers

Banana Turnovers

3 small bananas, thinly sliced
(12 oz.)
2 tsp. sugar
2 tsp. butter
4 sheets phyllo pastry dough

Preheat the oven to 400°F. Combine the bananas and sugar in a bowl and toss until well mixed. Heat the butter in a sauté pan. Add the banana-sugar mixture and cook over medium-low heat for 10 minutes. Remove from the heat, put back in the bowl, and place in the refrigerator to chill. Lay 1 sheet of the phyllo at a time on a flat work surface with the narrow end toward you. Spray with non-stick cooking spray and then fold into thirds lengthwise, spraying between each fold. Spoon 3 T. of the banana filling about 2 inches from the bottom and slightly to the left-hand corner of the phyllo strip. Fold up the 2-inch flap over the filling. Fold the left-hand corner of the phyllo diagonally to the right-hand side of the phyllo to cover the filling. Continue folding in this flag-style fold until you reach the end of the sheet. Lift the turnover onto a baking sheet and again spray with the non-stick cooking spray. Repeat with the remaining phyllo sheets and filling. Bake in the preheated oven for about 15 minutes, or until golden brown. Serve warm.

4 servings. 175 calories.

Pear in Phyllo

Pear in Phyllo

4 cups water
1 T. fresh lemon juice
1/4 tsp. vanilla extract
1 T. honey
2 large ripe bartlett pears, peeled, cored, and halved
2 T. raisins
4 sheets phyllo pastry dough
1 egg white

Lightly spray a baking sheet with non-stick cooking spray and set aside. Combine the water, lemon juice, vanilla, and honey in a saucepan and bring to a boil. Add the pear halves, reduce the heat to low, and simmer for 6 to 10 minutes, or until the pears can be pierced easily with the tines of a fork. Lift the pears out of the liquid and set aside. Add the raisins and continue to cook the liquid until reduced to about 1/2 cup. Remove from the heat, cover to keep warm, and set aside to serve as the sauce. Preheat the oven to 325°F. Lay 1 sheet of phyllo flat on a work surface and set 1 pear half in the center. Bring the sides straight up to form a purse or pouch. Using your fingertips, squeeze the sides together and twist slightly to seal. Repeat this process with the remaining phyllo and pears. Carefully transfer them to the prepared baking sheet. Whip the egg white with a whisk or a fork until foamy. Brush each pear bundle with the egg white and bake in the preheated oven for 8 to 10 minutes, or until golden brown. To serve, spoon 2 T. of the raisin sauce on each serving plate and set the phyllo-wrapped pear in the center of the plate.

Each wrapped pear = 130 calories.

Spa Baklava

Spa Baklava

1/2 cup walnuts
1/4 cup corn oil margarine
1/2 cup honey, divided use
1 tsp. ground cinnamon
pinch ground cloves
1/2 tsp. vanilla extract
1/2 pound phyllo pastry dough

Preheat the oven to 250°F. Using a food processor with a metal blade, grind the walnuts to the consistency of fine gravel and set aside. Combine the margarine and 1/4 cup of honey in a saucepan and cook over low heat until the margarine is completely melted. Add the cinnamon, cloves, and vanilla and mix thoroughly. Spray a 10 x 14-inch baking sheet with non-stick cooking spray. On a slightly damp towel, place 1 layer of phyllo dough. Using a pastry brush, lightly brush the entire surface with the honey mixture. Add another layer of phyllo and repeat. Sprinkle the second layer with 11/4 T. of the ground walnuts, leaving a bare edge along one end. Using the towel to help roll the phyllo, roll up (as you would a jelly roll) toward the bare edge and close neatly. Place the roll on the baking sheet. Brush it with another light layer of the honey mixture. Repeat the procedure two more times. Bake in the preheated oven for about 40 minutes, or until golden brown. Watch very closely after 30 minutes because the rolls will brown suddenly. Cool on a wire rack. When the baklava is cool, warm the remaining 1/4 cup of honey and paint the honey on each roll with a pastry brush. Cut each roll diagonally into about 9 triangular-shaped pieces.

Makes 27 pieces. Each piece = 77 calories.

Vegetable Phyllo Pockets

Vegetable Phyllo Pockets

2 tsp. olive oil
1 small onion, diced
3 cloves garlic, chopped
1 small zucchini, diced
1/2 C. sliced wild mushrooms or domestic mushrooms
1 red bell pepper, roasted, peeled, seeded, and diced
1/4 C. grated Parmesan cheese
1/4 C. ricotta cheese
2 tsp. sun-dried tomatoes, diced
1 tsp. fresh thyme
1/2 tsp. cracked black pepper
Salt to taste
1 T. unsalted butter, melted
6 sheets phyllo dough

For the filling, in a large sauté pan heat olive oil until very hot. Add onions and garlic and sauté until you can smell the aroma. Add zucchini and mushrooms and sauté until crisp-tender, about 3 minutes. Add peppers and mix well. Remove from heat and allow to cool. Add Parmesan, ricotta cheese, sun-dried tomatoes, thyme, and pepper and mix well. Season with salt and set aside. To assemble the pockets, preheat oven to 350°. Lay the sheets of phyllo out on a board and cut in half crosswise. Stack the sheets on top of one another and set to the side. Place 1 half-sheet on a board and brush with some of the melted butter. Top with another half-sheet of phyllo and brush with more butter. Place about a sixth of the filling mixture in the middle of the bottom half of the phyllo. Fold the sides of the phyllo over the mixture, then roll the phyllo up to resemble an egg roll. Brush with butter and place on a baking sheet. Repeat with remaining phyllo and filling. Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and cool for a few minutes. Serve warm.

Roasted Pepper Tarts

Roasted Pepper Tarts

3 red peppers
6 sheets phyllo pastry (30cm x 20cm)
1 egg white, beaten
handful of fresh basil leaves
1 tsp. vegetable bouillon stock powder
2 T. tomato passata
salt and freshly ground black pepper
3 black olives to garnish

Preheat the oven to 375 degrees. Cut the peppers in half, remove the seeds and place face down on non-stick baking sheet. Roast in the top of the oven for 20–30 minutes until soft. Remove from the oven and place inside a plastic food bag. Seal the bag and leave to cool. Peel the cooled peppers and roughly chop. Take 6 non-stick individual tartlet tins, 10cm in diameter. In each tin, place 6 individual pastry squares in layers, placing the squares at slight angles to each other and brushing with beaten egg white in between each layer. Bake in the oven for 8–10 minutes until crisp and golden. Allow to cool. To make the filling, in a mixing bowl combine the chopped peppers with the remaining ingredients, except the olives, and season well. Spoon the mixture into the baked shells and return to the oven to warm through. Garnish each tart with half a black olive. Serve warm with a variety of freshly prepared salads.

Mini Beef Wellingtons

Mini Beef Wellingtons

8 small beef tenderloin steaks, cut 1 inch thick (about 4-oz. each)
4 T. olive oil
1 lb mushrooms, finely chopped
6 T. dry red wine
6 T. finely chopped green onions
1/2 tsp. dried thyme leaves, crushed
1 tsp. salt
1 tsp. pepper
12 phyllo dough sheets, defrosted
cooking spray

Heat oven to 425ºF. Heat oil in large non-stick skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender. Add wine; cook 2-3 minutes or until liquid is evaporated. Stir in green onions, thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Remove from skillet; cool completely. Heat same skillet over medium heat until hot. Place steaks in skillet; cook 3 minutes turning once. (Steaks will be partially cooked. Do not overcook.) Season with salt and pepper, as desired. Create 2 stacks of 6 phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray. Cut stacked sheets lengthwise in half, then crosswise in half, making 8 equal stacks. Place about 2 T. mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture. Bring all 4 corners of each philly stack together; twist tightly to close. Lightly spray each bundle with cooking spray; place on greased baking sheet. Immediately bake in 425ºF oven 9 to 10 minutes or until golden brown. Let sit for 5 minutes. Serve immediately

Yield: 8 servings
Calories: 328
Fat: 14g

Vegetable Quiche Cups

Vegetable Quiche Cups

Vegetable Quiche Cups1/2 tsp. extra-virgin olive oil
1/2 C. diced fresh shiitake mushrooms
1/4 C. diced red onion
1/4 C. diced red bell pepper
1/2 C. diced zucchini (1 small)
1/2 C. diced cauliflower
1/2 C. diced broccoli
1/2 C. diced carrots
1 T. plus 2 tsp. chopped, mixed fresh herbs, such as basil, oregano, rosemary
3 sheets phyllo dough
2 large eggs
2 large egg whites
1/2 C. fat-free milk
1/8 tsp. sea salt
1/8 tsp. freshly ground pepper
Pinch of ground nutmeg

Preheat oven to 400 degrees. Heat a saut� pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Add vegetables and saut� until soft, about 5 minutes. Mix in 1 T. herbs; set aside. On a clean cutting board, lay out one sheet of phyllo dough and lightly coat with cooking spray. Cover with another sheet of phyllo and spray again. Sprinkle with the remaining 2 tsp. of herbs. Cover with the remaining sheet of phyllo and spray well with cooking spray. Cut the stacked phyllo rectangle crosswise into 6 strips, about 2 3/4 inches wide, then cut lengthwise in half. You will have 12 strips about 2 3/4 inches wide by 6 inches long. Coat a 12-C. muffin pan with cooking spray. Make the quiche in alternating C., leaving an empty C. between quiches. (The first row will have 2 quiches, the second will have 1 quiche and so on.) Place a phyllo strip in the bottom of a C. and place another over it at right angles to form a cup. Let the ends hang over or scrunch to make a rim. Repeat to make 6 cups. In a mixing bowl, beat the eggs, egg whites, milk and seasonings until combined. Add 1/4 C. of the vegetable mixture to each muffin cups. Pour One-third cup of the egg mixture into each cup. Bake for 25 to 30 minutes or until eggs have set and are golden on top. Cool in pan about 5 minutes. Carefully run a knife around edge of cup to remove.

Yield: 6 servings
Calories: 114
Fat: 3.1g
Fiber: 4.9g

Spinach Filo Pie

Spinach Filo Pie

One of Greece’s best-known dishes, this pie can also be served as a side dish or in larger portions as a main dish. T. of the same mixture can be used to fill tiropetes, little triangles folded from 3-inch (7.5-cm) strips cut lengthwise from filo sheets and brushed with clarified butter; they bake in 10-15 minutes.

 

1 1/2 lb spinach

3 T. olive oil

1/2 C. chopped green onions

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/2 C. chopped fresh dill

3/4 lb feta cheese, crumbled

1 C. cottage cheese, if needed

3 eggs, lightly beaten

1 tsp. freshly grated nutmeg

18 sheets filo dough, thawed in the refrigerator if frozen

1/2 C. clarified unsalted butter, melted

 

Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside. In a large frying pan over medium heat, warm the olive oil. Add the green onions and sauté until tender, about 5 minutes. Transfer to a bowl. Add the spinach to the same pan and place over high heat. Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture.) Transfer to a sieve and drain well, pressing out the excess moisture with the back of a spoon. Chop the spinach coarsely. Add it to the green onions, then stir in the parsley, dill and feta cheese. If the feta is salty, add the cottage cheese to mellow the overall flavor. Add the eggs and nutmeg and stir well. Season to taste with salt and pepper. Set aside. Butter an 11-by-16-by-2 1/2-inch baking dish. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared dish and brush it lightly with the butter. Top with 8 more filo sheets, brushing each one with butter. Spread the spinach mixture evenly over the filo layers. Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet. Cover and refrigerate the pie for 30 minutes so the butter will set. Meanwhile, preheat an oven to 350 degrees F. Using a sharp knife, cut the pie into 16 equal pieces. Bake until golden brown, about 30 minutes. Remove from the oven and let stand for 5 minutes. Recut the pieces and serve hot.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Croatian Štrukli: Steamed and Baked Cheese Pies

Croatian Štrukli: Steamed and Baked Cheese Pies

Štrukli is a wonderful main course that you can accompany with a salad of raw, steamed or roasted vegetables. It is also ideal for picnics and the ultimate finger food for parties. It freezes well, so bake more and store for a quick meal or snack.

strukliPhyllo pastry:

4 cups bread or all-purpose flour, plus more as needed

1 1/2 teaspoons salt

2 tablespoons vinegar

1/3 cup olive oil, plus more for brushing the phyllo

3 tablespoons vodka (optional)

2/3 cup water or more, as needed

Cornstarch for rolling the phyllo

 

Filling:

3 cups crumbled Ricotta

3 cups crumbled Feta cheese

1 cup thick (Greek) yogurt

3 large eggs

1-3 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes (plenty of freshly ground black pepper works as well)

2-3 tablespoons chopped fresh or dried Greek oregano (optional)

 

Topping:

1 1/2 cups sour cream or thick yogurt with 2-3 tablespoons of milk

1 large egg

 

Make the phyllo: Place the flour and salt in a food processor. Pulse a few times to mix. With the motor running add the vinegar, olive oil and vodka, if using, then add just enough water to make a soft dough. Let the dough rest in the processor for 15 minutes. Process the dough for 3 minutes longer, or until it is smooth and slightly elastic. Remove and let rest, covered, for 20 to 30 minutes. Make the filling: In a bowl whisk together the cheeses, the yogurt and the eggs. Roll the phyllo: On a lightly floured surface, knead the dough briefly, until it is smooth and very elastic, adding a little more flour if it is sticky. Divide the dough into 3 pieces. Cover 2 of them with plastic wrap. With a long rolling pin, on a large working surface roll out the dough as thin as possible, dusting the board and the dough often with cornstarch to prevent it from sticking to the pin or table. You need to make a 25-inch round, thin sheet. It doesn’t need to be a perfect circle. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Prepare a double steamer. You can also fill a large pot with 2 inches of water and place a basket or colander inside. Brush the phyllo sheet with olive oil and stretch it a little to make it oval. Spread one third of the filling evenly over the phyllo, leaving a 1 inch margin from the edge. Sprinkle with pepper and oregano, if you like. Fold the phyllo on the two longer sides of the oval over the filling. Starting from the bottom, fold about 3 inches of the phyllo and filling over itself, brush with some olive oil and fold again (two large spatulas will help you lift and fold evenly). Brush the folded phyllo with olive oil and fold again to cover all the filling and make a log 18-20 inches long. With a spatula cut into 7 or 8 pieces. Carefully transfer the pie pieces to the steamer basket; depending on the size of the steamer you will have to steam in 2 or 3 batches. Wipe clean the working surface and roll out the second sheet of phyllo. Spread with half the remaining filling, roll and divide the log as above. Repeat with the last sheet of phyllo as above. Bring the water in the steamer to a boil. Cover the basket with a loose fitting lid and steam the pieces for 15-20 minutes, or until the pies feel firm to the touch. Transfer to the baking sheet and continue steaming the rest. In a bowl whisk together the sour cream (or yogurt and milk) with the egg. Pour about 1 tablespoon of the mixture over each piece of pie and bake for 25 minutes, or until golden brown. Let cool for 5 minutes and serve.

Chicken Pot Pie Phyllo Cups

Chicken Pot Pie Phyllo Cups

1 pound boneless, skinless chicken breasts
2 packages of steam-in-the bag vegetables
1 roll of phyllo sheets, thawed
2 garlic cloves, minced
1 medium onion, diced
1/2 tsp. olive oil
2 1/2 C. 1% milk
1/4 C. all-purpose flour
Garlic salt, to taste
Salt and pepper, to taste

Preheat oven to 350 degrees. Place chicken in saucepan and cover with water. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky). In the meantime, combine olive oil, onions and garlic in a skillet and sauté for approximately 5 minutes. While the onions and garlic are sautéing, steam vegetables in the microwave according to the package directions. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended. Add flour and milk to mixture, stirring until well blended. Dice or shred cooked chicken and add to mixture. Add salt and pepper, to taste, and cook on low for 5 minutes. In the meantime, spray a large muffin tin with Pam. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Fold phyllo sheet into thirds and press inside muffin C.. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each C.). Spoon mixture into phyllo C.. Cook for 20 to 25 minutes, or until phyllo is golden brown. Twist and pull the phyllo C. out of the muffin tin.

Phyllo Chicken Rolls

Phyllo Chicken Rolls

8 (12 x 8-inch) sheets frozen phyllo
2 C. finely chopped cooked chicken or turkey
1 C. grated Swiss cheese
1 C. finely chopped broccoli
1/2 C. finely chopped toasted walnuts
4 oz. whipped cream cheese with chives and onions
1 tsp. white-wine Worcestershire sauce
5 1/3 tsp. butter, melted

Thaw phyllo using package directions. Cover phyllo with plastic wrap. Preheat the oven to 400F. Combine chicken, Swiss, broccoli, walnuts, cream cheese and Worcestershire sauce in a large bowl and mix well. Place one sheet of phyllo on work surface. Brush lightly with butter. Top with a sheet of phyllo. Spread one-fourth of the chicken mixture in a narrow strip along one long side 2 inches from edge and 1 inch from ends. Fold 2-inch edge of phyllo sheets over the filling. Fold in ends and roll up. Place on baking sheet. Repeat procedure using the remaining phyllo, butter and chicken mixture to make 3 more rolls. Score rolls at 1 1/2-inch intervals. Brush tops of rolls with remaining butter. Bake until golden, about 15 minutes. Let stand to cool for 5 minutes. Cut each roll in half to serve.

Garlic-Chicken Filo Rolls

Garlic-Chicken Filo Rolls

2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese

Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.

Thai Basil Chicken Phyllo Rolls

Thai Basil Chicken Phyllo Rolls

8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tsp. crushed red pepper
4 tsp. soy sauce
2 tsp. fish sauce
1 tsp. cornstarch
1 lemon, juiced, divided
salt to taste
2 tsp. olive oil, + additional for brushing phyllo
1 pound phyllo sheets

2 eggs
2 tsp. water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tsp. to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tsp. filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Tunisian Brik

Tunisian Brik

Tunisian Brik

 

2 medium sweet potatoes

1½ tsp. coriander seeds

2 dried red chillies

½ tsp. ground cinnamon, plus a little extra

sea salt

freshly ground black pepper

2 spring onions trimmed and finely chopped

1 large free-range egg, beaten

150 g butter

6 sheets filo pastry

1 red onion finely sliced

1 bunch fresh watercress

1 bunch fresh mint, leaves picked

1 bunch fresh flat-leaf parsley, leaves picked

4 T. fat-free natural yoghurt

3 lemons, 1 juiced, 2 cut in half

extra virgin olive oil

1 pinch ground cumin

 

Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.

Bash up 1 tsp. of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato. Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares. Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous T. of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown – this will take about 10 minutes. Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.

 

 

Skillet Spanikopita

Skillet Spanikopita

Skillet Spanikopita

 

8 T. unsalted butter (1 stick)

2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)

6 garlic cloves, chopped

Kosher salt and black pepper

1 ½ pounds fresh baby spinach

¾ C. chopped fresh parsley leaves

½ C. chopped fresh dill

½ C. freshly grated Parmesan

2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)

Pinch of ground nutmeg

2 large eggs, beaten

6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)

8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel

 

In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.