Reply Tue 2 Jan, 2007 02:15 pm
I inherited a box of phyllo from my neighbor who is moving and I would like to try working with it to make savory (not sweet) dishes.

I have a fridge full of potential ingredients including:

Smoked chicken
Smoked salmon
Cheese: gouda, cheddar, blue, feta, havarti
Fresh spinach
Tomatoes
Onion

I also have a jar of grilled vegetable tapas and a jar of carmelized onion tapas.

I'm thinking that I should be able to mix some of this stuff up and wrap it in some phyllo to come up with dinner.

But I'm not very familiar with phyllo - how it holds up to ingredients, how much to use, that kind of stuff.

Any ideas?

Thanks!
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Mame
 
  1  
Reply Tue 2 Jan, 2007 03:14 pm
Here's a recipe you can use as an example:

Brie and Mushroom Phyllo Puffs
SUBMITTED BY: AshleyG


"Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant."

Original recipe yield:
25 appetizers

PREP TIME 2 Hrs

And here's another one:

Baked Brie in Phyllo with Mango Chutney
SUBMITTED BY: Monica deRegt


"An easy recipe for baked brie. The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney."

Original recipe yield:
1 brie

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 sheets phyllo dough, thawed
3 tablespoons olive oil
1 (8 ounce) round Brie cheese
1/4 cup mango chutney
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place on sheet of phyllo on your work surface. Brush with 1 tablespoon of olive oil. Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil. Place the third sheet on top. Place the brie towards the middle of one of the narrow edges of phyllo dough


Good luck.
COOK TIME 30 Min
READY IN 2 Hrs 30 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed
DIRECTIONS
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.
0 Replies
 
sozobe
 
  1  
Reply Tue 2 Jan, 2007 03:14 pm
Spanakopita!

http://www.eco-natural.com/recipes/spanakopita.html

(Random recipe, first one I found. I've never made it, but I love it.)
0 Replies
 
ehBeth
 
  1  
Reply Tue 2 Jan, 2007 03:22 pm
Note: you can't stint on the olive oil or butter between the layers. You've really got to lay it on. Not thick - but thorough. And you really do have to oil between each layer.
0 Replies
 
 

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