Inspired by my new neighbor, I finally took the phyllo plunge.
Our dinner, served with a snap pea-carrot-apple salad.
I basically followed her recipe (see link above), but had to modify the stuffing to suit the contents of my fridge.
– Heat 1 tbsp of olive oil
– Add 1/2 an onion, chopped fine. Saute.
– Add 2 lb frozen spinach, thawed and part-cooked in the microwave. Saute some more.
– I ended up adding a small hunk of home-made cottage cheese, 2 cubes of cream cheese, and a 2 oz piece of high-risk havarti. Only because we had no feta.
– When the mixture appears cooked and not too wet, add salt, pepper and some chopped parsley.
I also used a mixture of olive oil and butter instead of butter, and got by with 5 tbsp in all.
It was absolutely yummy. The bottom and top layers of phyllo were actually too buttery/oily (probably because I didnt use only butter). So methinks I can actually use even less next time, and lessen the guilt factor.
Thanks, Jen, for the great recipe. I'm planning to make a phyllo dessert with the leftover sheets, next. 🙂