- 2 tbsp olive oil
- 1 small clove garlic, minced
- 1 bunch scallions, white and green parts, thinly sliced
- About 2-3 cups frozen chopped kale, collards, spinach, defrosted
- ¼ cup chopped fresh dill
- 1 large egg, lightly beaten
- ½ cup feta cheese, crumbled
- ½ cup ricotta cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Squeeze most of the water out of the greens; roughly chop.
- Heat the olive oil in a heavy sauté pan over medium high heat; add the scallions, garlic and greens. Cook for 5 minutes or until soft but not browned. Remove from heat & let cool. Add dill, egg, ricotta, feta, salt, and pepper and mix together.
- Use as a filling for Phyllo Triangles
Tyropita (Greek Cheese Pies) recipecourtesy of Christine Crosby
- 1 pound feta, crumbled
- 1/2 pound ricotta
- 2 eggs, well beaten
- White pepper, to taste
Combine ingredients, continue with technique described above.
Curried Chicken and Potato Adapted from Martha Stewart’s Everyday Cooking
- 2 TB unsalted butter, plus 1 stick, melted
- 2 TB minced fresh ginger
- 1 small garlic clove, minced
- 2 ts curry powder
- 1 bag frozen hash browns
- 1 lb ground turkey or chicken
- 1 cup frozen peas & peeled carrot mix
- ½ cup lima beans or edamame (optional for a nutritional punch)
- ½ cup cilantro, chopped
- S & P
- 4 sheets phyllo
- Preheat oven to 400°. Melt 2 TB butter in a large skillet. Add garlic, ginger and curry powder; cook slightly. Add hash browns and chicken and 2 TB water; cook, breaking up the meat with a wooden spoon, until the chicken is cooked and hash browns are tender, about 15 minutes.
- Stir in peas, legumes and cilantro. Season with S & P.
- Proceed as noted above to make individual pies, stacking phyllo 4 layers thick. Be sure to use a nice proportion of filling for the size of hand pie you are making, and don’t be too stingy or too generous brushing the butter onto the completed triangles.
- Freeze any leftover filling, which would make nice meatballs for a brothy Asian soup.
Mushroom and Goat Cheese Purses Adapted from Martha Stewart Everyday Living
- 2 TB unsalted butter, plus ½ stick, melted
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 TB fresh thyme leaves, chopped
- 2 ts fresh rosemary, chopped
- 1 lb mixed mushrooms such as cremini, white button or oyster
- 1 cup fresh goat cheese, crumbled
- S & P
- 4 sheets phyllo
- Preheat oven to 400°
- Saute shallots, garlic and thyme in the butter until shallots are translucent.
- Add mushrooms and sauté until liquid has evaporated, about 15 minutes. Let cool 5 minutes, stir in goat cheese.
- Proceed as indicated above. Alternatively, cut the strips into small squares, dollop the filling in the center of the square then gather the corners around the filling to form a purse. You can also use a mini muffin pan for this.
Apple Strudel Adapted from Cook’s Illustrated
- ½ cup golden raisins, figs, apricots, cranberries or cherries
- ½ cup apple cider
- 1 stick unsalted butter
- ¼ cup fresh bread crumbs
- 2 Golden Delicious apples
- 2 McIntosh apples
- ¼ cup + 2 TB granulated sugar
- 1/2 cup finely chopped walnuts or pecans, toasted
- ½ cup brown sugar
- 1 ts pumpkin pie spice
- Pinch salt
- 1 ts lemon juice
- 5 sheets phyllo
- Confectioner’s sugar for garnish
- Preheat the oven to 425°, put the oven rack in the lower middle
- Macerate the dried fruit and cider in a small saucepan over medium heat until soft, then let stand to cool
- Melt 1 TB butter over medium heat in a small skillet to toast the bread crumbs, about 2 minutes. Do not burn; set aside.
- Peel, quarter and core the apples, slicing 1/8 inch thick and splashing with lemon juice so they don’t turn brown. Drain the raisins; toss together the apples, raisins, bread crumbs, ¼ cup sugar, nuts, spices, brown sugar and salt in a large bowl.
- Melt the remaining butter.
- Fill and roll the strudel. Place a sheet of phyllo on waxed paper or parchment set on a large work surface. Brush liberally with melted butter and sprinkle with a bit of sugar. Repeat with 4 sheets of phyllo. Place the apple filling in a wide strip down the center of the sheet, leaving about 2 ½ inches empty along each side. Fold the short ends of the phyllo up over the apples, then the long ends. Loosely roll the strudel away from you, using the parchment as a guide. Don’t roll too tight or the strudel may tear. Place the finished strudel seam side down on an ungreased baking sheet. Brush with remaining butter, sprinkle with remaining sugar. Cut 4, 1 inch slits along the top; bake until golden brown, about 15 minutes. Then let cool until warm, about 40 minutes.
- Sieve the confectioner’s sugar over the strudel, transfer to a cutting board to slice. Garnish with melted chocolate or serve with ice cream.