Description: Looking for fun phyllo dough recipes? Check out this great leftover recipe and add tasty cheeses and veggie toppings. Ingredients:
10 sheets Athens® Fillo Dough (9” x 14”), thawed
1 egg white
3 tablespoons olive oil, divided
1 1/2 tablespoons water
1/4 cup Asiago cheese, grated
1 tablespoon minced garlic
1/2 cup blue cheese, crumbled
1 cup fresh spinach, chopped
3/4 cup cooked turkey (leftovers work great), shredded or diced
1/2 cup mushroom slices
6 slices red onion
1/2 cup sweet pepper slices
1/2 cup basil leaves, chiffonade
1/2 cup goat cheese, sliced
Fillo Crust: Thaw one roll of fillo dough, following thawing instructions on package. Preheat oven to 375ºF.
In a small mixing bowl, combine egg white, 2 tablespoons oil and water with a fork. Unroll and cover the sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of fillo on cutting surface and lightly coat with egg white mixture. Sprinkle with some of the Asiago cheese. Repeat with nine more sheets of fillo. Do not brush egg mixture on top sheet. Place layered fillo on a baking tray. Reroll unused sheets and follow storing instructions on package.
Brush 1 tablespoon of olive oil over the top layer. Sprinkle with minced garlic.
Bake for 8 minutes or just until the fillo starts to brown. Remove from oven and cool.
Sprinkle blue cheese across crust and then add all other ingredients. Top with any remaining Asiago cheese.
Bake for 10-12 minutes or until cheese melts.
Tips: The crust works well with any toppings, just be sure to prebake the crust for 8 minutes before adding toppings.
Try different flavors of goat cheese or different combinations of your favorite cheeses. Nutritional Info: Amount per serving: Calories 660, Calories from Fat – 360, Total Fat – 41g, Saturated fat – 14g, Trans Fat – 0g, Cholesterol – 80mg, Sodium – 1120 mg, Dietary Fiber – 4g, total Carbohydrate – 50g Sugars – 7g, Protein – 29g
Prep Time: 15 Mins
Cook Time: 19 Mins
Total Time: 34 Mins
In Your Grocer's Freezer Section Near the Desserts and Pie Crusts