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Milk and Honey Baklava

Milk and Honey Baklava

Milk and Honey Baklava

1/2 C. unsalted butter, cubed (this can be a rough cube, ain’t got to be perfect)

BAKLAVA:

1 C. walnuts

1 1/2 C. shelled pistachios

2 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 pound phyllo

SYRUP:

3/4 C. sweetened condensed milk

1/4 C. boiling water

2 T. honey

1/4 tsp. vanilla extract

 

I used a 9×13-inch/quarter baking sheet. You can also use a baking dish or even a round cake pan (but you’ll have to cut the phyllo dough to shape).

 

CLARIFIED BUTTER: In a small saucepan, set over medium-low heat, add the butter. When the butter has melted it will begin to bubble and the milk solids will rise to the top. Using a spoon, skim the top of the melted butter and discard the milk solids. Run the butter through a small sieve or a cheese cloth to remove any excess milk solids. We want to do this so the butter doesn’t burn in the oven. Set the warm butter to the side.

 

TO MAKE THE BAKLAVA: My phyllo dough came in a 1 pound box. I used a pair of scissors and cut my phyllo dough in half (1/2 pound). (I saved the other half in the freezer for another time.) Preheat the oven to 350 degrees F. In a food processor, add the walnuts, pistachios, cinnamon and salt. Pulse until very ground, about 1 minute. Next, grab a clean kitchen towel and dampen it, being sure to wring out any excess water. Place it over the thawed phyllo dough as you assemble the baklava. (Phyllo dough tends to dry out very quickly and assembling the baklava takes a bit of time. The damp kitchen towel will help with this.) Brush the first sheet of phyllo dough with melted butter and transfer it, buttered-side down, into the baking dish. Add a tsp. or two of the walnut mixture. Repeat by buttering a sheet of phyllo dough and then spreading a T. or two of walnut mixture. Continue until you’ve worked through the phyllo dough/filling. Using a sharp knife, slice the baklava into 1-inch diamonds or squares. Transfer to the oven to bake for 30 to 35 minutes, until the top is lightly golden brown and crisp.

 

TO MAKE THE SYRUP: While the baklava is baking, let’s make the syrup! In a measuring C., whisk together the sweetened condensed milk, hot water, honey and vanilla extract. When the baklava comes out of the oven, drizzle the syrup on top. Allow it to sit for 1-3 hours so it has a chance to marinate! Serve.

Apple and Cheddar Quiche

Apple and Cheddar Quiche

Apple and Cheddar Quiche

2 large apples (cored and cut into bite sized chunks)

1 C. apple cider

4 strips bacon (cut into 1 inch pieces)

6 sheets phyllo (thawed as directed on package)

1/4 C. olive oil

1/2 tsp. rosemary (chopped)

1 C. strong cheddar (grated)

4 eggs (lightly beaten)

1 C. half and half

 

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 T.. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

Moroccan Beef Kefta Briouat

10 spring roll pastry sheets or brick pastry sheets

270 gms – 10 oz. beef mince

2 tsp Ras el Hanout

½ tsp coriander powder

½ tsp cumin powder

1 pinch chili powder

1 onion chopped

1 tbsp pine nuts

2 tbsp extra virgin olive oil

Coriander or parsley leaves

Salt to taste

 

Sauté the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute. Add the beef mince and brown it.  Cook it for 10 minutes. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down. Cut the spring roll dough sheets in half.  Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough.  Fold up the bottom edge of the dough to enclose the filling. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first “triangle.” Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough.  Now you should have a nice triangle. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the “pocket” formed by the open edge of dough. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides.  Drain the excess oil onto some kitchen paper and serve warm.

Chicken & Beans in Phyllo

Chicken & Beans in Phyllo

3 slices bacon, but into 1-inch pieces
1 medium onion, chopped
2 ribs celery, sliced
2 carrots, sliced
3 cloves garlic, halved
4 sprigs fresh or 1/2 tsp. dried thyme leaves
1 bay leaf
2 cans (15 1/2 oz. each) Great Northern beans or 3 C. cooked dry-packaged Great Northern beans, rinsed, drained
1 C. chicken stock
Salt
Pepper
8 skinless, boneless chicken breast halves, cut into halves
3 to 4 T. olive oil
1 package (1 pound) frozen phyllo dough, thawed
1 to 1 1/2 C. unsalted butter, melted
Thyme Butter Sauce (recipe follows)

Cook bacon until beginning to brown in large skillet; add onion, celery, carrots and garlic. Sauté until onion is tender, 8 to 10 minutes. Add thyme and bay leaf; sauté 1 minute. Add beans and chicken stock; heat to boiling. Reduce heat and simmer, uncovered, until vegetable are tender, 10 to 15 minutes; drain and discard any remaining stock. Season to taste with salt and pepper. Sauté chicken in oil until browned on all sides in large skillet; drain and cool. Preheat oven to 350º F. Lay 1 phyllo sheet on clean surface; brush lightly with melted butter. Layer with 3 more sheets phyllo, brushing each with butter. Keep remaining phyllo covered with damp towel to prevent drying. Cut buttered phyllo stack into 4 equal squares. Place chicken breast piece in center of each square and top with about 1/4 C. bean mixture. Fold sides of squares in and roll up to form packets. Place packets, seam side down on parchment-lined cookie sheet; brush tops of packets with melted butter. Repeat with remaining phyllo, melted butter, chicken and bean mixture. Bake in preheated oven until phyllo is golden, 15 to 20 minutes. Place on plates; serve with Thyme Butter Sauce.

Thyme Butter Sauce

3 oz. shallots, chopped
1/2 C. dry white wine
1/2 C. white wine vinegar
1/4 C. heavy cream
1 pound unsalted butter, cut into 1-inch cubes, softened
Salt
White pepper
4 sprigs fresh or 1/2 tsp. dried thyme leaves

Heat shallots, wine and vinegar to boiling in medium saucepan; reduce heat and simmer rapidly until liquid is reduced to 2 T.. Stir in cream and simmer rapidly until very thick. Reduce heat to low. Add butter to saucepan, 1 piece at a time, whisking constantly. Strain; discard shallots. Season to taste with salt and pepper. Remove thyme leaves from stems; stir into sauce.

Phyllo Chicken

Phyllo Chicken

chixphyllo3 T. mayonnaise
1/2 lemon, juice of
1/2 onion, very finely chopped
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried sage
1 cup grated Swiss cheese
125 g melted butter
2 chicken breasts
4 sheets filo pastry
Salt, to taste

Preheat the oven to 350°F. Mix the mayonnaise, lemon juice, onion, half the garlic, oregano, sage and half the cheese together. Add a pinch of salt. In another bowl, mix the melted butter and the remainder of the garlic. Place one sheet of filo pastry on the work surface and brush with the butter mix. Place another sheet of pastry directly on top and brush with more butter. Position a breast of chicken one-third of the way from the short end of the pastry. Spoon half the mayonnaise mixture on top. Fold up the short end of the pastry over the chicken, then fold in the two long sides. Roll the chicken to form a parcel. Repeat to make a second parcel and place both on a baking tray (or I prefer to use a large flat glass dish). Brush the top of each with any remaining butter and sprinkle on the remaining cheese. Cook for 25-30 minutes, or until the pastry is golden and the chicken cooked.

Herb & Spice Crisps

Herb & Spice Crisps

spicecrispsPhyllo Dough, thawed, kept moist under damp towel
Butter, Melted
White Wine
Salt
Various fresh herbs
Spices

Mix liquid butter and white wine at a ratio of 1:1. Cut the dough sheets in squares of approx. 23 cm by 17 cm. Put some of the butter-and-wine-mixture on one half of the sheet. Place small leaves of herbs at the edge of the sheet and salt the coated side. Put the dry half of the dough sheet on the coated half and press both together. Coat one third of the sheet again with the butter mixture and fold it. Now again coat the half of the sheet with the mixture and fold for the last time. Press the sheet layers together and coat the herbal outside of the bar with butter.

Preheat the oven to 160 degrees C with circulating air and bake the bars for approx. 3 to 4 min. on each side. Start with the butter-coated, herb side facing down. When the bars turn golden, remove them from the oven and carefully wipe remaining oil with a kitchen paper from the bar’s surface. If you want the bars to be extremely thin, cut the sheets only half as wide as specified above and omit the first folding step.

Tomato, Basil and Parmesan Tartlets

Tomato, Basil and Parmesan Tartlets

4 (2.1 oz.) pkg. frozen mini phyllo shells
12 oz. reduced-fat cream cheese, at room temperature
1 (8 oz.) pkg. shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 large eggs, slightly beaten
1 cup oil-packed sundried tomatoes, chopped and drained
1 cup fresh basil, chopped
2 cloves garlic, minced
Black pepper

Preheat oven to 350. Divide the frozen phyllo shells between two rimmed baking sheets.
Set the baking sheets aside. Place cream cheese, mozzarella cheese, Parmesan cheese, eggs, sundried tomatoes, basil and garlic in bowl of a large mixer or a food processor. Blend on low speed of mixer or pulse of food processor until ingredients come together and are well combined. Season with black pepper. Place 1 teaspoon of mixture in each phyllo shell.
Bake until cheese bubbles and the shells are crisp and brown. 8-10 minutes. Remove from oven and serve warm. Can be made earlier in the day and reheated in preheated 350 oven for 3-4 minutes.

Spanakopita (Spinach Pies)

Spanakopita (Spinach Pies)

picKVzuRM5 tablespoons olive oil
1½ cups chopped green onions with some green
1 pound 9 ounces spinach leaves [about 2 bunches], washed, drained and shredded
1/3 cup coarsely chopped fresh dill (include some stalks)
salt
7 ounces feta, coarsely shredded
2 eggs, lightly beaten
freshly grated nutmeg
freshly ground black pepper

27 sheets of phyllo pastry* final dimensions 9×10 inches
olive oil, for brushing

To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and sauté until softened. Add the spinach and a little salt, and cook, covered, until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Remove to a bowl to cool. Add the dill, feta, eggs, nutmeg and a few grinds of pepper. Mix thoroughly and taste a little for salt.

Preheat the oven to 350°F and grease a 12¾ x 8-inch baking dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. Now you will have to work quickly so that the pastry doesn’t dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay 1 phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with oil and repeat once more, so that you have 3 layers. Now dollop 2 heaped tablespoons of filling along one short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil. Make 8 more rolls in this way and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Bake for about 30 minutes or until golden. Cool a dash before serving, as these are best eaten warm.

*The dimensions of commercial phyllo vary from brand to brand, so you will need to work out the number of phyllo sheets you require in the beginning, according to the makers dimensions.

Individual Tiropitas

Individual Tiropitas

Tiropites1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp. salt
1/2 lb. phyllo dough*, thawed
1/2 lb. unsalted butter, melted

*Phyllo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your phyllo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.

Combine cheeses, eggs and salt in a bowl. Stir until blended. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the phyllo dough. If you haven’t already, unwrap the phyllo dough and place it in a ziploc back. Lay one sheet of phyllo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip.  Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling. Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.

Apple & Cheddar Quiche

Apple & Cheddar Quiche

Apple and Cheddar Quiche 2 5002 large apples (cored and cut into bite sized chunks)
1 cup apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 cup olive oil
1/2 teaspoon rosemary (chopped)
1 cup strong cheddar (grated)
4 eggs (lightly beaten)
1 cup half and half

Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

 

7 ea. 17 x 12-inch sheets Phyllo, stacked between 2 sheets of wax paper
¼ cup Extra virgin olive oil
2 oz. Serrano ham, chopped
1 lb. Red potatoes, washed and dried
1½ tsp. Dried rosemary, crumbled
2 cups Mahon, grated

In a preheated 325º F (~160ºC) oven toast the walnuts for 7 to 9 minutes or until lightly golden. Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet and brush it lightly with some of the remaining oil. Place another sheet of phyllo on top of the bottom sheet and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil. Using a mandolin or hand slicer, cut the potatoes into paper-thin slices, overlapping them, on the dough, and sprinkle with salt and pepper to taste. Spread the ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil. Bake the pizza at 400ºF (200ºC) over for 15 to 20 minutes, or until the edges are golden and the potatoes are tender. With pizza wheel or sharp knife cut into squares. Serve at room temperature.

Garden Phyllo Quiches

Garden Phyllo Quiches

db655050-ef78-47d3-ab38-1f3a4573b6b42 packages (10 oz. each) frozen chopped spinach, thawed and squeezed to drain

2 C. sliced fresh mushrooms (6 oz.)

2 C. milk

1 tsp. ground mustard

1/2 tsp. salt

1/4 tsp. ground nutmeg

4 eggs

8 frozen (thawed) phyllo sheets (18 x 14 inches)

4 tsp. butter or margarine, melted

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

 

Heat oven to 350ºF. Spray 10- or 12-inch skillet with cooking spray. Cook spinach and mushrooms in skillet over medium heat, stirring occasionally, until spinach is wilted and mushrooms are tender; remove from heat.   Mix milk, mustard, salt, nutmeg and eggs; set aside.   Spray eight 6-oz. custard cups with cooking spray. Place 1 phyllo sheet on flat surface; lightly brush with butter. Top with 3 phyllo sheets, brushing each with butter. Cut phyllo into fourths. Place 1 phyllo section in each custard cups. Repeat with remaining phyllo sheets. Trim overhanging edge of phyllo 1 inch from rim of cups.   Drain spinach mixture; divide evenly among cups. Pour about 1/3 C. egg mixture into each C.. Fold edges of phyllo toward center.   Arrange custard cups in jelly roll pan, 15 1/2×10 1/2×1 inch. Bake 15 to 20 minutes or until egg mixture is set. Sprinkle with cheese. Serve immediately.   Serve these festive quiches on a drizzle of roasted red pepper puree, or accompany with chutney.

 

 

Hortopita – Greek Greens Pie with Feta Cheese

Hortopita – Greek Greens Pie with Feta Cheese

SAMSUNG CSC

7 cups chopped fresh spinach
3 cups chopped chard
1 cup sliced leeks
¾ cup chopped spring onion
¼ cup myronia (wild chervil)
¼ cup kafkalithres (Mediterranean hartwort)
2-3 tablespoons dill
2-3 tablespoons mint
3-4 ounces crumbled feta
1 egg
salt/pepper
½ cup olive oil
6 sheets of phyllo dough
1-2 teaspoons sesame seeds

Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius). Wash and chop all the vegetables. Dry well. Heat a pot with 1-2 teaspoon olive oil on low to medium heat, add the greens and heat until spinach is wilted- about 3 minutes and liquids have evaporated. Place spinach in colander and let it drain and cool. Once cool, squeeze the liquids out with your hands, place in large bowl. In a small bow beat the egg and add crumbled feta and a bit of salt and pepper for taste, add to greens and mix well. Take a round 8-9 inch pan and brush with olive oil. Spread a phyllo sheet and cut in half. Place phyllo in pan scrunching it so it fits in the pan, this will make for thicker and crispier base. Brush with olive oil and continue until you have 6 layers (using 3 sheets cut in half). Empty the greens mixture in the pan, spreading evenly. Cover with 6 layers of phyllo using the same technique as before. After placing the last phyllo sheet. Brush with olive oil and sprinkle with sesame seeds. Score the top phyllo layers in 6-8 pieces, do not cut all the way through. Bake in the lower level of the oven for about 45 minutes. I usually place the pie all the way on the bottom directly on the oven for the last 10 minutes for a crunchy crust. Remove and let it cool. It can be enjoyed warm or at room temperature.

Tiropita

Tiropita

1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil

IMG_3319

Preheat oven to 350° F. Grease a 9″ x 13″ baking dish. Mix and mash feta, ricotta, and milk together in a small bowl. Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses. On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil. Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll. Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls. Bake for ~30 minutes or until golden. Cool for just a bit until you’re able to handle. Enjoy warm.

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle-Chicken-Rolls1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C. grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 T. of a chipotle flavored salsa
Salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 T. unsalted butter, melted

1 ripe Hass avocado
Juice of 3 limes
Handful of fresh cilantro leaves
1 tsp. coarse salt
3 T. extra-virgin olive oil

Preheat oven to 400. In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 T. of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings. Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a dish of dipping sauce.

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

Maple Caramel Bacon Crack Bites

2 (15 count) pkgs frozen phyllo C. (30 total)

1 lb. regular-cut bacon cut in half cross-wise

¾ C. brown sugar

½ C. maple syrup

 

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo C. onto the baking sheet and set aside briefly. Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits. Scoop a ½ tsp. of brown sugar into each phyllo C. and add a small squirt of maple syrup on top. Fill past the brim of the phyllo C. with bacon, mounding it into the C.. Sprinkle with the remaining brown sugar. Bake for approx. 12-15 minutes or until the phyllo C. and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

Ham & Cheese Breakfast Strudels

3 T. butter, divided

2 T. all-purpose flour

1 C. whole milk

1/3 C. shredded Swiss cheese

2 T. grated Parmesan cheese

1/4 tsp. salt

5 large eggs, lightly beaten

1/4 pound ground fully cooked ham (about 3/4 cup)

6 sheets phyllo dough (14×9-inch size)

1/2 C. butter, melted

1/4 C. dry breadcrumbs

 

2 T. grated Parmesan cheese

2 T. minced fresh parsley

 

In a small saucepan, melt 2 T. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheeses and salt. In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to pan; cook and stir until almost set. Stir in ham and cheese sauce, heat through. Remove from heat. Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 tsp. breadcrumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 C. filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up. Brush with butter. Repeat with remaining phyllo, butter, breadcrumbs and filling. Place on a greased baking sheet; sprinkle each with 1 tsp. cheese and 1 tsp. parsley. Bake 10-15 minutes or until golden brown. Serve immediately. Freeze option: After topping strudels with cheese and parsley, freeze unbaked on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake strudels as directed, increasing time to 30-35 minutes or until heated through and golden brown.

Chicken Wrapped in Crisp Phyllo

Chicken Wrapped in Crisp Phyllo

6 chicken breast halves, boned, skinned

1 (8 oz.) box Phyllo dough

3/4 tsp. salt

3/4 tsp. freshly ground pepper

4 T. vegetable oil

1 garlic clove, finely ground

1 shallot or green onion, finely

chopped

3/4 lb. spinach, washed, stemmed or 1

pack chopped frozen spinach,

defrosted

1/4 c. dry white wine

1 c. unsalted chicken stock

1 T. heavy cream (evaporated milk)

2 oz. (1/3 c.) pistachio nuts or

almonds, coarsely chopped

1 c. low fat ricotta cheese

 

Defrost frozen phyllo dough, unopened, in the refrigerator overnight, then leave at room temperature for 2 hours before unwrapping it. Slice each breast diagonally into 3 medallions. Sprinkle pieces with 1/2 tsp. each of salt and pepper. Heat 1 T. oil in heavy skillet. Sear chicken pieces for about 30 seconds each side; adding as much as 2 T. of oil as necessary. Set chicken aside. Immediately add garlic and shallot, sauté for about 30 seconds, stirring. Add spinach, reduce heat to low; cover. Cook until spinach wilts, about 2 minutes. Take pan from heat, remove half of spinach. Chop finely for filling. Heat pan again over medium heat; pour in wine and chicken stock, stir to deglaze pan. Stir in remaining salt and pepper, cream; cook until liquid is reduced by half. Puree sauce in blender. Pour into saucepan and set aside. Preheat oven to 325 degrees. To make filling, combine nuts, ricotta and chopped spinach mixture. Blot chicken medallions to remove moisture. Unwrap phyllo peel off 3 sheets and place them on a dry work surface. Cover remaining sheets with a damp, not wet, paper towel to prevent them from drying out as you work. Center a piece of chicken near an edge of the dough. Spread a thin layer of filling over the chicken, top with another medallion, a second layer of filling and a third chicken slice. Fold the sides of the dough over the chicken and roll up. Place the roll seam side down in an oiled baking dish. Brush the rolls with the remaining T. of oil. Bake the rolls for 45 minutes, if additional baking is required to brown the phyllo, raise the temperature to 450 degrees and keep the rolls in oven a few more minutes. Warm the sauce and serve the rolls on top or pass separately.

Phyllo Wrapped Asparagus

Phyllo Wrapped Asparagus

1- 2 asparagus spears per wrap.  I cut one spear in half but if your spears are small use two spears per wrap.

frozen phyllo dough sheets, thawed.  You can get four wraps out of one sheet of phyllo dough

1/4 C butter, melted per 4-6 wraps

1/4 C grated Parmesan cheese  per 4-6 wraps

 

Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise. Keep covered with towel until ready to use. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 pieces of asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Phyllo Beef Pie

Phyllo Beef Pie

1 1/2 tsp. canola oil

1/2 C. chopped mushrooms

1/2 large onion, chopped

1 medium carrot, shredded

1 rib celery, chopped

1/4 tsp. salt

3 T. dijon mustard

8 sheets phyllo dough, 17 1/2″ x 13″

1/3 C. trans-free margarine, melted

1 pound sliced rare deli roast beef

3/4 C. shredded, reduced-fat Monterey Jack cheese

 

Heat the oven to 375°F. In a 10″ nonstick skillet, heat the oil over medium heat. When it’s hot, add the mushrooms, onion, carrot, and celery. Cook for about 10 minutes, or until tender. Remove from the heat, and stir in the salt and 1 T. of the mustard. Set aside. Place one sheet of phyllo on your work surface (keep the rest covered with a damp towel so it won’t dry out), and brush it with 1/2 T. of the margarine. Top with another sheet of phyllo, brush it with margarine, and repeat to add two more sheets. Cut the phyllo in half lengthwise, and then cut each half into 3 squares. Spread 1/2 tsp. of mustard on the outer edges of each square. Repeat the entire process to make 6 more squares. Divide the roast beef evenly on the phyllo squares. Spoon the vegetables over the beef and sprinkle them with the cheese. Bring the edges of dough up to form a package, and twist the top together. Brush each package with the remaining margarine.   Place each package on a nonstick baking sheet and bake for 15 minutes, or until golden.

Asparagus-Fontina Tart

Asparagus-Fontina Tart

16 thin asparagus spears, trimmed (about 8 oz.)
3 large egg whites
1 large egg
3 T. 2% reduced-fat milk
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. freshly ground black pepper
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
1/2 C. (2 oz.) shredded fontina cheese, divided
1/2 C. shredded peeled Yukon gold potato (about 4 oz.)

Preheat oven to 400�. Cut asparagus spears 4 inches from tips; reserve tips. Coarsely chop remaining asparagus; set aside. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add milk, salt, nutmeg, and pepper. Stir in chopped asparagus. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo stack into an 11-inch circle using a sharp knife; coarsely chop excess dough. Carefully place phyllo circle into a 9-inch tart pan coated with cooking spray; gently press phyllo into pan. Fold edges over. Sprinkle chopped dough over phyllo circle; top with 1/4 C. cheese and potato. Place tart pan on a foil-lined baking sheet. Pour egg mixture into tart shell. Arrange asparagus spokelike on top of egg mixture with tips toward outside of pan, and sprinkle evenly with 1/4 C. cheese. Bake at 400� for 20 minutes. Loosely cover tart with foil. Bake an additional 5 minutes or until tart is set.

Yield: 4 servings
Calories: 240
Fat: 8g
Fiber: 2.4g

Un-Authentic (but tasty!) Spring Rolls

Un-Authentic (but tasty!) Spring Rolls

 

1 mild Green Chili (or hot if you prefer)
3 oz. Chicken Breast, cooked
1/2 cup Vegetable Oil (divided)
1 Onion, finely chopped
1 clove Garlic, crushed
1 Carrot, julienne
1 Scallion or Green Onion, finely sliced
1 Red Bell Pepper, seeded and julienne
1 oz. Bean Sprouts
1 tsp. Sesame Oil
4 sheets Filo Pastry
1 Egg White, lightly beaten
Soy Sauce, to serve

Slice the green chili in half and remove the seeds. (If you elected to prepare your spring rolls with a hot chili, be sure to wear a plastic glove.)  Using a sharp knife, slice the cooked chicken breast into thin strips. Heat a wok or heavy skillet with two tablespoons of the vegetable oil over high heat. When the oil is hot, add the onion and garlic, and then the chicken strips, and stir-fry for about a minute. (When the oil sizzles and browns a cube of fresh bread, then the oil is hot and you’re ready to stir-fry.) Add the julienne carrots, scallion slices, and red bell pepper to the wok or heavy skillet and stir-fry for about two minutes. Add the bean sprouts, stir in the teaspoon of sesame oil, and remove the cooking container from the heat to let the mixture cool. Meanwhile, cut each sheet of filo pastry into five short strips.  When the filling is cool enough for you to easily handle it, place a small amount of the filling at one end of each strip. Fold in the long sides of the pastry and then roll the filling to the end of the pastry. Seal and glaze each spring roll with the egg white. Repeat the process until you have used all the filling and filo dough. Refrigerate the spring rolls for at least 15 minutes prior to frying. Wipe the wok or skillet clean and add the remaining vegetable oil to the pan. When the oil is hot, add the spring rolls and fry them in small batches until they are crisp and brown. Drain the fried spring rolls on paper towels and serve warm with soy sauce for dipping.

Spinach Sticks

Spinach Sticks

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry 

8 ounces feta cheese 

8 ounces cream cheese, softened 

Pepper to taste 

1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches) 

2/3 C. olive oil 

 

Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.  Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).  On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 T.) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.  Bake for 12 to 15 minutes or until golden.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Basil Cheese Triangles

Basil Cheese Triangles

a48019b6-4a52-45e6-a875-652583379a221 lb. feta cheese

2 eggs, slightly beaten

1/4 C. finely chopped fresh or 1 T. dried basil leaves

1/4 tsp. white pepper

1 package (16 oz.) frozen phyllo sheets (18×14 inches), thawed

1/3 C. margarine or butter, melted

 

Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.    Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out. Place 1 level tsp. cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with margarine.    Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.   Finely shredded Monterey Jack cheese can be used for the feta cheese.

Roasted Vegetable Strudels

Roasted Vegetable Strudels

2 medium-large zucchini and/or yellow squash, cut into 1/2″ cubes

1 large red onion, coarsely chopped

1 large red bell pepper, cut into 1/2″ cubes

1 eggplant, cut into 1/2″ cubes

2 ounces fat-free cream cheese

1/2 C. (2 ounces) goat cheese

1/3 C. chopped fresh basil

1/4 tsp. salt

12 sheets (17″ x 11″) frozen phyllo dough, thawed

 

Preheat the oven to 400°F. Coat 2 baking sheets with nonstick spray. Spread the zucchini and/or yellow squash, onion, bell pepper, and eggplant out on the prepared baking sheets in an even layer. Coat with nonstick spray. Bake, turning occasionally, for 25 minutes, or until soft. Meanwhile, in a large bowl, combine the cream cheese and goat cheese. Stir in the roasted vegetables, basil, and salt. Rinse 1 baking sheet and wipe dry. Coat with nonstick spray. Set aside. Place 1 sheet of phyllo dough on a work surface, long side facing you. Coat lightly with nonstick spray. Top with 3 more sheets, coating each sheet lightly with nonstick spray. Starting at the center of the top edge, cut the stack in half. You will now have 2 smaller rectangles with the shorter sides facing you.. Divide the roasted vegetable mixture into 6 equal portions. Spoon one-sixth of the vegetables in the center of one stack, leaving a 1″ inch border along all sides. Starting at the bottom, roll the dough over the vegetables once, jellyroll style, then fold in the sides of the dough. Continue to roll away from you to form a tight cylinder. Place on the prepared baking sheet. Spoon another one-sixth of the vegetables in the center of the second stack. Roll into a cylinder and place on the baking sheet. Repeat with the remaining 8 sheets of phyllo and vegetables to form 4 more strudels. Lightly coat the strudels with nonstick spray. Bake for 10 to 12 minutes, or until golden brown and heated through.

Cannoli Cream Napoleon

Cannoli Cream Napoleon

4 T. confectioners’ sugar

1 tsp. confectioners’ sugar for garnish

3 sheets frozen whole wheat or regular phyllo dough, thawed

vegetable oil in a spray bottle

1 1/2 C. part-skim ricotta cheese

2 tsp. grated orange peel

1/8 tsp. orange extract

1/4 C. natural pistachios, coarsely chopped

1 tsp. unsweetened cocoa powder (optional)

 

Preheat the oven to 375°F. Transfer 2 T. of the sugar to a small fine sieve, sifter, or dredger. On a work surface, lay out 1 sheet of dough so the shorter sides of the rectangle are left and right. Cut from top to bottom into 4 equal rectangles. Coat the top of 1 rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Stack a second small rectangle on top of the first. Coat the top of the second rectangle very lightly with vegetable oil. Dust very lightly with confectioners’ sugar. Repeat the procedure with the remaining 2 small rectangles. Spray and dust the top layer. Carefully transfer the pastry to a large nonstick baking sheet. Repeat cutting and layering with the remaining 2 whole sheets of phyllo dough to make 2 other layered pastries. Bake for about 7 minutes, or until crisp and browned. Let stand to cool. In a bowl, combine the ricotta, 2 T. sugar, orange peel, and extract. Stir with a wooden spoon until smooth. Place one of the reserved pastry on a rectangular serving plate or tray. Spread with half of the ricotta mixture. Sprinkle on half of the pistachios. Cover with the second pastry, the remainder of the ricotta mixture, and the remaining nuts. Top with the remaining pastry. In a small fine sieve, sifter, or dredger, combine the remaining 1 tsp. sugar with the cocoa powder, if using. Sift over the top of the Napoleon. Cut with a serrated knife.

 

Yield: 8 servings

Calories: 124

Fat: 6g

Fiber: 1g

Crab Bites

Crab Bites

3 oz Cream Cheese

1 can Crab, drained and picked through for shells

1/8 C. Cocktail Sauce

5 sheets Frozen Phyllo Dough – thawed

Melted Butter or Spray Oil

 

Soften cream cheese by microwaving for about 10 seconds. Combine cream cheese, crab and cocktail sauce; mix thoroughly. Lay out one sheet of phyllo dough, brush with butter or spray with oil, stack the next sheet on top, add butter/oil, continue on until all five sheets are stacked, do not butter/oil last sheet. Put the cheese/crab mixture onto the dough, spread it thinly across the entire sheet, stopping about an inch away from one (long) edge. Roll the dough into a tube (roll toward the empty edge), slightly moisten the empty edge with water to help it seal. Prepare a mini muffin tin by lightly buttering or spray oiling each C.. Cut roll into bite sized pieces (a serrated knife dipped into water works best for this) and place each bite into the C. up the muffin tin. Bake at 400 until top and sides are slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of muffin tin.

Spinach, Mushroom & Feta Bites

Spinach, Mushroom & Feta Bites

1 Egg

1/2 C. Cooked/Frozen Spinach

1 C. (before cooking) diced Portabella Mushrooms

1 small onion, diced

2 oz Feta cheese, crumbled

2 sheets Frozen Phyllo Dough – thawed

Salt & Pepper

Melted Butter or Spray Oil

 

Sauté the mushrooms and onions together until onions are translucent and the mushrooms have wilted, let cool. Chop the spinach. In a bowl combine the egg, spinach, mushrooms/onions and salt & pepper (to taste), mix well. Gently fold feta cheese into the mixture. Set aside. Prepare a mini muffin tin by lightly buttering or spraying each C.. Separate the two sheets of phyllo dough and brush butter or spray oil each sheet. Cut the dough into 20 squares (ten from each sheet). Lay one square down, then place another square on top, rotating the square (the bottom should look like a square, the top like a diamond). Place the layered dough over one of the muffin C. and push the center into it forming a C.. Evenly divide the filling mixture into the dough C.. You now have a choice, you can leave the points of the dough squares just formed loosely around the edge of the bite or you can fold them over the top of the bite (in the picture above the bite on the left the dough was folded over the top, the bite on the right was left open.) Bake in a 400 degree oven until the egg is set and the dough is slightly browned (approx 15-20 minutes). Allow to cool slightly before turning out of the muffin tin.

Roasted Salmon and Leeks in Phyllo Packets

Roasted Salmon and Leeks in Phyllo Packets

1/2 C. (2-inch) julienne-cut leek
1/2 C. (2-inch) julienne-cut carrot
2 tsp. minced fresh tarragon
1/2 tsp. salt, divided
4 (6-oz.) salmon fillets (about 1 inch thick)
1/8 tsp. freshly ground black pepper
12 (18 x 14-inch) sheets frozen phyllo dough, thawed and divided
Cooking spray
2 tsp. fresh lemon juice, divided
4 lemon wedges

Preheat oven to 400°. Cook leek and carrot in boiling water 1 minute; drain. Combine leek mixture, tarragon, and 1/4 tsp. salt in a small bowl, tossing gently. Sprinkle salmon evenly with remaining 1/4 tsp. salt and pepper. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers twice, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Arrange 1/4 C. leek mixture along center of 1 short edge of phyllo, leaving a 4-inch border; top with 1 fillet. Drizzle with 1/2 tsp. juice. Fold long edges of phyllo over fish. Starting at short edge with 4-inch border, roll up jelly-roll fashion. Place wrapped fish, seam side down, on a baking sheet coated with cooking spray. Lightly coat wrapped fish with cooking spray. Repeat procedure with remaining phyllo, cooking spray, leek mixture, salmon, and juice. Bake at 400° for 15 minutes or until lightly browned, and let stand 5 minutes before serving. Serve with lemon wedges.

Yield: 4 servings
Calories: 457
Fat: 16.5g
Fiber: 1.8g

Beef Triangles with Chutney Sauce

Beef Triangles with Chutney Sauce

1/2 C. plain low-fat yogurt
1/2 C. mango chutney
1 lb. ground chuck
1/2 C. chopped onion
1/3 C. dried currants
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1/2 C. water
1 T. cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 T. meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400� for 12 minutes or until golden. Serve warm with chutney sauce.

Yield: 30 appetizers
Serving size: 1 triangle and 1 1/2 tsp. sauce

Calories: 82
Fat: 3g
Fiber: 0g

Truffle-Scented Risotto in Phyllo

Truffle-Scented Risotto in Phyllo

2 tsp. olive oil
1/3 C. finely chopped onion
1 tsp. minced fresh thyme
1 garlic clove, minced
1/2 C. uncooked Arborio rice
2 T. dry white wine
1 1/2 C. water
1/2 tsp. fine sea salt
2 T. grated fresh Parmesan cheese
2 tsp. butter
1 tsp. white truffle oil
1/4 tsp. black pepper
6 sheets frozen phyllo dough, thawed
Cooking spray
2 T. chopped fresh parsley

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add thyme and garlic; saute 1 minute. Stir in rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes. Remove from heat. Stir in cheese, butter, truffle oil, and pepper. Cool. Preheat oven to 375°. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat sheet with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut phyllo layers into 24 (1 1/2-inch) squares using a sharp knife or pizza cutter. Carefully place 1 layered square in each of 24 miniature muffin C. coated with cooking spray; gently press squares into pan to form cups. Bake at 375° for 5 minutes or until crisp. Remove phyllo cups from pan. Fill each C. with 1 T. risotto. Sprinkle C. evenly with parsley.

Yield: 12 servings
Calories: 88
Fat: 2.7g
Fiber: .5g

Feta-Spinach Tarts

Feta-Spinach Tarts

Cooking spray
1/2 C. chopped red onion
1 garlic clove, minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
3 large egg whites
1 large egg
2 T. chopped fresh parsley
1 1/2 T. chopped fresh oregano
2 T. 1% low-fat milk
6 (18 x 14-inch) sheets frozen phyllo dough, thawed
1/2 C. (2 oz.) crumbled feta cheese

Preheat oven to 375°. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, and cook 5 minutes, stirring frequently. Add garlic; cook 1 minute, stirring constantly. Stir in pepper and salt. Add spinach; cook 2 minutes, stirring frequently. Remove from heat, and cool slightly. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add spinach mixture, parsley, oregano, and milk, stirring to combine. Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 3 (4 1/4-inch-wide) strips, and cut each strip crosswise to form 4 (4 1/2-inch) squares. Carefully place 1 layered square into each of 12 muffin C. coated with cooking spray; gently press squares into pan to form C.. Fan corners of phyllo cups. Lightly coat the corners of each phyllo C. with cooking spray. Divide the spinach mixture evenly among phyllo cups. Bake at 375° for 15 minutes. Remove from oven; sprinkle evenly with cheese. Loosely cover; bake an additional 3 minutes.

Yield: 12 servings
Calories: 62
Fat: 2.1g
Fiber: 1.1g

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.