Misc: Phyllo by Recipe Cottage

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	Phyllo

		SPINACH-FETA ROLLS =================== (Servings: 36) Ingredients: ------------ Spinach-Feta Filling: --------------------- 1 1/4 lb Spinach; fresh, stemmed and washed 1 tblsp Olive oil 3 bunch Scallions, trimmed and chopped (1-1/2 c) 1/4 cup Feta cheese; crumbled 2 tblsp Parmesan cheese, freshly grated 2 tblsp Dill; fresh, chopped 1 tblsp Lemon juice 2 large Egg whites Salt & pepper, to taste Phyllo Pastry: -------------- 8 Phyllo dough sheets (14x18") 1 large Egg white 2 tblsp Olive oil 1/4 tsp Salt 1 tsp Poppy or sesame seeds, or a combination Instructions: ------------- To make filling: ---------------- Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: --------------------- Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers. 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% YUMMY FILLO FILLING (1) ======================= Ingredients: ------------ 1/3 cup walnut 1/3 cup almond 2/3 cup raisin 1/4?? cup olive oil 1 can anchovy 1 T oil in pan, heat add saute crushed walnuts. Add almond, heat, sautee 10min or until start smelling wondeful. Add more oil as needd to prevent sticking. Add raisins, more oil, cook, strring for 2 minutes, then cover and let cook. Check and add oil every now and then if needed for anothee 5 min. Remove from heat Open anchovy can. Eat one. tear one in half, give 1/2 to cat. Wave other half at housemate who 'hates' anchovy then give to cat. Take 2/3 of remaining anchivies, cut into tiny pieces. Mix into nuts/raisins. Use as fillo filling. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% YUMMY FILLO FILLING (2) ======================= Ingredients: ------------ 2/3 bunch spinach, no stems, chopped into 1/4" peices 1/2 lb feta cheese, crumbled 5 cherry tomatoes, minced 6 African Red Devil chilies, crumbled. (could use birds eye or jalapenos also.. something with a sharp sting rather than a long burn) olive oil Mix everything. Add enough olive oil so it'll be a paste and be spoonable. Use as fillo filling %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% YUMMY FILLO FILLING (3) ======================= Ingredients: ------------ 8 oz white fish 1 can broken shrimp 3 tblsp cream cheese 2 scallions 2 tblsp horseraidh 2 tblsp dijon mustard 1 tsp white pepper Cook whitefish, scallions, shrimp in peanut or corn oil. Add rest of ingredients, mix well over low heat. Refrigerate until cooled. Fill Fillos. I made all three of the above for a painting party saturday and it was enough for 3 lbs of fillo, using three-one-third-sheet triangles for each.