I’ve never made anything with phyllo dough, but I like to try new recipes and techniques, so I grabbed a box on a whim the other day.
So what should I make with it? The only recipes I even know of are samosas and baklava (both sound delicious). I’ll do a search through a few recipe sites, but I’d love some personal recipe recommendations and tips for working with it.
I find spanakopita very tasty myself. I don’t even like cooked spinach, but I still like it.
Ditto that. YUM!
Quiche!
Oooh, I’ve had spanakopita before. Forgot about that. hm…
Quiche is a good idea, too–I hadn’t heard of it being made with a phyllo crust before. I wasn’t sure exactly what the crust was, but I’d always thought it was something else. Cool, cool. Thanks guys, now I have four options.
Anybody know of a good spicy recipe involving phyllo dough?
I think I based this recipe on one from The Silver Palate Good Times Cookbook, or possibly another cookbook by the same authors.
Phyllo cheese triangles
Mush together 8 oz stilton, 8 oz cream cheese, 1 egg, 1 cup roughly chopped unsalted raw pistachio nuts, about 1/2 tesp finely ground black pepper and 1/4 tesp freshly ground nutmeg.
Melt a cube of butter in a safe dish. Make triangles as directed here, but do not butter the tops if you are going to freeze them.
You can make just about anything spicy and either roll it up ar make triangles and then bake it. It’s like a baked egg roll. You could make a southwestern version with some chicken, black bean, jalapeno, cilantro, etc.
I made a cherry pie with it. Recipe was in the Betty Crocker Cookbook and basically was like ten sheets, all covered with melted butter, fill it with cherry pie filling (I always put a little fresh lemon juice in mine - even using canned) then bring the sides up and over, mush together, slit for a vent, and bake. It’s really good stuff (and I’m not a pie eater.)
Samosas!! I’ll try to dig up a decent recipe for ya. I know you mentioned them in the OP but they are the best.
As far as tips on working with it, keep it cold all the time even when transporting it from the store or they stick to everything.
I made phyllo-wrapped halibut not too long ago, and it was deeeee-licious!
This isn’t the exact recipe I used, but it’s close enough and sounds wonderful: http://allrecipes.com/Recipe/Phyllo-wrapped-Halibut-Fillets-with-Lemon-Scallion-Sauce/Detail.aspx (I didn’t butter each layer of phyllo, nor did I make a sauce, otherwise, it’s pretty much what I did).
These are great ideas! I’m leaning toward samosas or the southwestern filling idea, but I really like the idea of wrapping fish in it.
I’ve never heard of samosas being made with phyllo dough. Sounds good, though.
We had what the catering company called “Paper Wrapped Halibut” as one of the meal options at our wedding, which is what gave me the idea to try it at home. Check out this recipe for phyllo wrapped salmon. Does that look amazing, or what?
Tiropita. A similar set-up to spanikopita, only no spinach, more cheese.
I do a rough garlic and feta mashed potato, spread on 3 stacked sheets of buttered phyllo and then rolled up like a swiss roll, cut into slices and then baked until the phyllo crisps.
Also, three-4 stalks of fresh asparagus, with a slice of smoked mozzarella laid on top, wrapped in phyllo like a cigar, but with the tops of the stalks still sticking out. I usually tie a bow around this with chives or similar just before serving.