Recipe: 14 Recipes Using Phyllo Dough

PIE WITH MEAT
1 pkg. Fillo thin strudel leaves
2 lbs. beef ground chuck
4 sm. onions, cut small
1/4 c. butter, melted
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. Red Hungarian paprika--MIXTURE:--4 eggs, beaten
1/2 tsp. baking soda
1/2 c. oil
1/2 c. yogurt (plain)
1/2 c. seltzer water
In a frying pan put 1/2 cup of oil and fry cut onions about 10 minutes. Add the salt, paprika and pepper stir them occasionally. Then add the meat and let it brown. Heat oven to 375 degrees. Place one fillo sheet into roasting pan with melted butter and brush sparingly with butter, place second sheet over first and brush with butter on remaining 4 fillo sheets. Spread fried onions with meat along unrolled flat surface. Repeat with all fillo sheets. Then cut pie into square shape pieces then pour the mixture over pie. Let it set for 10 to 15 minutes then bake at 375 degrees, for 15 to 20 minutes or until golden brown. 6 servings.

CHEESE PUFFS
4 oz. American cheese
4 oz. extra sharp cheddar cheese
4 oz. Mozzarella cheese
1 tbsp. cottage cheese
1 tbsp. parsley flakes
1/2 tsp. baking powder
2 eggs
1 pkg. "Fillo" dough
1/4 lb. butter
1/4 lb. margarine
Place frozen package of "Fillo" dough in refrigerator overnight. Take all ingredients out of refrigerator. Set dough package out to warm up. Cube all cheeses. Mix with cottage cheese, 2 beaten eggs, parsley flakes and baking powder. Melt butter and margarine. Open dough and place 1 sheet in buttered 9"x13"x2" baking pan. Butter each sheet and use 1/2 of the package. Spread cheese mixture on unbuttered sheet and continue open and butter all other sheets. Brush top sheet with remaining butter. Cut into squares before baking. Bake at 375 degrees for 30 minutes, or until golden brown. Cut squares again and again.

FILLO PIZZA
7 layers fillo dough*
2 tbsp. melted butter
Parmesan cheese
Basil
Oregano
Thin sliced tomatoes
Thin sliced onions
2 c. Mozzarella cheese, grated
Put one layer of dough on cookie sheet. Top with melted butter and Parmesan cheese. Continue with all layers - except top layer - do not butter. On top put on sliced onions, tomatoes, basil, oregano and Parmesan cheese. Top with Mozzarella cheese. Bake at 350 degrees for 20 to 25 minutes until golden. Cut into squares. *Follow instructions on fillo dough box for proper defrosting and use.

FILLO CASSEROLE
Fillo dough
1 lb. hamburger meat
1 green pepper, chopped
1 lb. cheddar cheese
1 onion, chopped
1 lb. Mozzarella cheese
1 can mushrooms (8 oz.)
4 oz. chopped green chilies
Salt & pepper
Garlic powder to taste
Lg. jar Prego spaghetti sauce
Brown hamburger meat. Add green chilies, green pepper, mushrooms and onion. Salt and pepper mixture. Add garlic powder to taste. Heat spaghetti sauce. Add meat mixture to spaghetti sauce. Heat for 15 to 20 minutes together. Spread 2 layers of fillo dough on bottom of well greased 13 x 9 inch pan. Spread spaghetti-meat mixture over dough. Sprinkle cheeses. Keep layering dough (2 layers at a time) and spaghetti-meat mixture and cheeses. End with dough. Spread butter on top to keep dough moist. Cook in preheated 400 degree oven for approximately 45 minutes or until top layer of dough is brown.

APPLE STRUDEL
6 c. sliced tart apples
3/4 c. raisins
1 tsp. grated lemon rind
3/4 c. sugar
2 tsp. cinnamon
3/4 c. ground almonds or filberts
(hazelnuts)
1/2 box (16 oz. size) frozen fillo
leaves, thawed
1 3/4 c. butter or margarine, melted
1 c. fine bread crumbs
Mix apple with raisins, lemon rind, sugar, cinnamon and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup butter. Cook and stir the bread crumbs with 1/4 cup butter until lightly browned. Sprinkle 3/8 cup crumbs on the layered fill leaves. Mound 1/2 of the filling in a 3 inch strip along the narrow edge of the fillo leaving a 2 inch border. Lift towel using it to roll leaves over apples, jelly-roll fashion. Brush strudel with butter after each turn. Using towel place strudel on greased baking sheet. Brush top of the strudel with butter and sprinkle with 2 tablespoons bread crumbs. Repeat the entire procedure for the second strudel. Bake the strudel at 400 degrees for 20 to 25 minutes until browned. Serve warm. Makes 2 strudels. 6 to 8 servings each. Frozen fillo leaves for strudel can be found at most supermarkets.

HAM AND CHEESE ROLL
6 fillo sheets
1/4 c. butter, melted
4 oz. pkg. sliced ham
1 (3 1/2 x 7 inch) slice sharp
Cheddar cheese
1 (4 x 7 inch) slice Swiss cheese
Heat oven to 375 degrees. Lightly butter cookie sheet. Place 1 fillo sheet on towel or large piece o waxed paper with short edge nearest you. Brush sparingly with butter. Place second sheet over first and brush with butter, continue layering and brushing with butter on remaining 4 fillo sheets. Place 2 slices of ham in overlapping layers along the short edge of fillo sheets, leaving 1 1/2 inches dough uncovered on each side. Place 1 slice of Cheddar cheese over ham. Repeat with remaining ham and Swiss cheese. Fold sides in and brush with melted butter. Using towel, lift fillo and carefully roll it in jelly roll fashion, starting with short end. Place roll, seam side down, on prepared cookie sheet. Brush with butter. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Allow to stand 5 minutes before cutting. Cut in half. Serve immediately. Makes 2 servings.

MACARONI WRAPPED IN FILLO DOUGH
1 lb. macaroni
8 oz. Mozzarella cheese
2 1/4 c. milk
3 lg. eggs, beaten
2 lb. ground beef
1 c. chopped onion
1/2 tsp. allspice
Salt and pepper to taste
Approximately 16 sheets of fillo dough
Butter
Cook macaroni according to package directions, rinse, drain, return to pot. Toss with 4 tablespoons melted butter and 8 oz. Mozzarella cheese and set aside. Brush 13-inch round pan with melted butter and line with half the fillo sheets, brushing in between each sheet with melted butter. Make sure the sheets are lining the sides of the pan also. Pour half the macaroni mixture in the pan, then meat mixture, then the other half of the macaroni. Mix the milk and the beaten eggs, then pour over the macaroni evenly. Fold the fillo sheets from the side to the top, then layer the rest of the sheets on top, brushing them with melted butter in between each sheet. Bake at 350 degrees for approximately 1 hour.

FILLO CHICKEN
2 sheets fillo dough (thawed)
1/2 chicken breast (skinned and
deboned)
2 tsp. chopped spinach
2 fresh mushrooms, sliced
1 tbsp. grated Cheddar cheese
Melted butter
Salt and pepper to taste
Lay dough out flat. Brush with melted butter. Place chicken on long side of double layered fillo. Top with spinach, mushrooms, cheese and season. Fold sides of dough in on chicken and roll chicken up in a bundle. Brush with melted butter. Bake 375 degrees for 35-40 minutes or until golden brown. Fillo dough can be found in freezer at grocery store and has about 20 sheets to a box.

APPLE DANISH
6 Granny Smith apples
1 c. toasted almonds
1 c. toasted walnuts
2 tbsp. lemon juice
1 c. sugar
1 tbsp. cinnamon
1 c. white raisins, soaked and drained
Phyllo dough (4 sheets)
Peel and slice apples. In a large bowl, add and mix all ingredients. Lay 2 sheets phyllo dough; coat with melted butter. Pour on filling. Add 2 more sheets; butter and roll. Bake at 375 degrees for 10 minutes. Take out and slice holes in top. Coat with melted butter. Bake 30 minutes more. Take out and butter every 10 minutes.

EASTER BASKETS WITH LEMON CURD AND STRAWBERRIES
4 frozen phyllo dough sheets, thawed
1/4 c. (1/2 stick) unsalted butter,
melted
6 tsp. dry white bread crumbsLEMON CURD:
1 c. sugar
3 lg. eggs
1 egg yolk
1/2 c. (1 stick) unsalted butter, cut
into pieces
6 tbsp. fresh lemon juice
2 tbsp. grated lemon peel
1 (1 pt.) basket strawberries, hulled
and sliced
Fresh mint sprigs
For Baskets: Preheat oven to 350 degrees. Place 1 phyllo sheet on work surface. Brush with butter. Sprinkle 2 teaspoons bread crumbs over. Top with second phyllo sheet. Brush with butter. Sprinkle 2 teaspoons bread crumbs over. Top with third phyllo sheet. Brush with butter. Sprinkle remaining bread crumbs over. Top with fourth phyllo sheet. Brush with butter. Cut out twelve 4 inch squares from phyllo. Brush every other cup of two twelve 1/2 cup muffin tins with melted butter. Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup (pastry corners should stick up). Bake until just golden brown and crisp, about 10 minutes. Remove pastry from tins and cool completely. For Curd: Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts. Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes. Pour into bowl. Cover and refrigerate until cold, about 4 hours. Spoon some berries into bottom of each phyllo basket. Top each with 2 1/2 tablespoons lemon curd. Arrange remaining berries in petal fashion atop curd. Garnish with mint sprigs.

TURKEY IN THE STRUDEL
FILLING:
1/2 med. size head cabbage, shredded
fine
2 1/2 c. finely chopped cooked turkey
1/4 c. raisins
2/3 c. mayonnaise
2 tsp. curry powder
2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. lemon pepper
STRUDEL:
8 sheets (17"x2") phyllo pastry (also
called filo), thawed if frozen
1/2 c. margarine, melted
1. Boil cabbage 5 minutes or until just tender. Drain and cool. 2. Heat oven to 350 degrees. 3. Mix remaining filling ingredients in a bowl. Stir in cabbage. 4. Place on sheet phyllo on ungreased cookie sheet (cover remaining with plastic wrap to keep from drying out). Brush with melted butter. Repeat with 3 more sheets phyllo. Place another sheet crosswise on the buttered sheets. Brush with butter. Top with remaining sheets, brushing each with butter. 5. Spoon filling onto middle of top sheet. Shape into a 7" round. Bring all sheets up over filling. Brush with butter. 6. Bake 50 minutes or until golden brown. Cut in wedges to serve. Per serving 459 calories, 22 g pro, 25 g car, 31 g fat, 648 mg sod.

MEAT-FILLED TRIANGLE PITES
1 lb. lean ground beef
1 bunch scallions, chopped
1/4 c. butter
1 tbsp. tomato paste, diluted with a
little water
2 tbsp. parsley
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 c. pignolia nuts
1/4 c. red dry wine
1 egg beaten
1/3 c. grated cheese, Romano
Salt and pepper to taste
3/4 lb. phyllo (approx.)
1/2 c. butter, melted
In a large frying pan, saute the scallions in the 1/4 cup butter until soft. Add the beef and stir until browned. Add the tomato paste, parsley, spices, pignolias and wine; mix well. Simmer for about 10 minutes, stirring occasionally. Let cool about 15 minutes. Add the egg, cheese, salt and pepper and mix to blend. Cut each phyllo sheet into strips about 3 1/2 inches wide. Brush each strip with melted butter. Place a heaping teaspoon of meat mixture on lower end of strip and fold it into a triangle. Place on ungreased cookie sheet and brush top with butter. Continue until you've used all the meat mixture. Bake in a preheated 375 degree oven about 10 minutes or until golden brown. Yield: about 3 dozen. Note: Can be prepared and frozen. In this case, allow to stand at room temperature about 15 minutes and bake as directed.

SANTA FE ROLLS (TEX-MEX SNACK)
1/2 lb. boneless, skinless chicken
breast, cut into sm. pieces
1 tbsp. vegetable oil
3 scallions, divided
1 (16 oz.) can black beans, drained
1 sm. red pepper, diced
1/2 c. frozen corn kernels, thawed
3/4 c. fresh cilantro leaves, chopped
1 tsp. grated lime peel
4 tbsp. butter or margarine
1 tsp. chili powder
12 sheets frozen phyllo dough, thawed
(12x17 inches)
Preheat oven to 375 degrees. In skillet, cook chicken in vegetable oil 2-3 minutes. Spoon into bowl; add 1 scallion, chopped and the next 5 ingredients. In skillet, melt butter and chili powder. Place 1 phyllo sheet on work surface with long side facing you. Brush half with butter-chili mixture. Fold phyllo in half crosswise. Top with 1/3 cup of chicken-vegetable filling. Fold in sides and roll up. Place seam-side down on baking sheet. Brush with remaining butter mixture. Repeat procedure. Bake 15-20 minutes. Cut remaining scallions into thin strips, using green part only, and tie around rolls. Serve with salsa.

VEGETABLE STRUDEL
1 med. carrot
1 med. red pepper
1 med. onion
1/2 lb. mushrooms
1 head escarole (1/2 lb.)
Margarine
1/4 tsp. ground black pepper
1/4 tsp. dried thyme
1 (15-19 oz.) can red kidney beans
Salt
1/4 lb. Monterey Jack cheese,
shredded (1 c.)
6 sheets phyllo
2 tbsp. dried bread crumbs
Paprika
About 1 1/4 hours before serving: 1. Cut carrot and red pepper into matchstick strips. Dice onion and mushrooms; coarsely slice escarole. 2. In non-stick 12-inch skillet over medium-high heat, cook carrot, red pepper and onion in 1 tbsp. margarine for 3 minutes. Add escarole, black pepper, thyme and 1/4 tsp. salt; cook 2-3 minutes until tender-crisp. Remove to bowl. 3. In same skillet over high heat, cook mushrooms and 1/4 tsp. salt in 1 tbsp. margarine until all juices are absorbed. Remove mushrooms to same bowl. 4. Rinse beans; drain well. Stir beans and cheese into vegetable mixture. 5. Preheat oven to 375 degrees. Melt 2 tbsp. margarine. On work surface, place one sheet of phyllo (16x12 inch); brush very lightly with some margarine; sprinkle with 2 tsp. bread crumbs. Continue layering phyllo, brushing each sheet with margarine and sprinkling every other sheet with crumbs. 6. Starting along a long side of phyllo, spoon vegetable mixture to about 1/2 inch from edges to cover half of phyllo. From vegetable side, roll phyllo jelly-roll fashion. 7. Place roll, seam-side down, in jelly-roll pan. Brush with remaining melted margarine. Sprinkle with paprika. Cut 12 slashes on top of strudel. Bake 25 to 30 minutes until golden. 8. Cool in pan 5 minutes. Slice to serve. Makes 6 main dish servings. Per serving: 320 calories; 14 grams fat; 17 milligrams cholesterol.