Wednesday, June 6, 2012

Whats cookin?

    My brain is anxious! I cannot wait to get my hands on some phyllo dough! My mother brought over the tastiest little creations! Move over baklava! 

Gonna try this one first! Got any great phyllo recipes?

Hot Italian Sausage- 1 lb. bulk

Green Bell Pepper- 1/4 cup, chopped

Onion- 1/4 cup, coarsely chopped

Prepared Spaghetti Sauce- 1 cup

Ricotta Cheese- 4 oz. (1/2 cup)

Green Giant Mushroom Pieces and Stems, drained- 1 (4-oz.) can

Dried Oregano Leaves- 1/2 teaspoon

Frozen Phyllo (filo) Pastry Sheets- 12 sheets (18x14-inch), thawed

Margarine or Butter- 1/2 cup, melted


1) Preheat oven to 350°F.
2) In non-stick, sauté sausage, bell pepper and onion until sausages are browned,
3) Pour off the fat.
4) Stir spaghetti sauce, cheese, mushrooms, and oregano in the sausage mixture, until well combined, set aside.

5) Spread filo sheets and cover with plastic wrap or towel.
6) Arrange 1 filo sheet on working table and lightly smear with margarine.
7) Place 2 more filo sheets, brushing each with margarine.
8) Using a sharp knife, slice all layers of filo sheets to make 12 rectangles.

9) Drop 1 tablespoon filling in center of each rectangle.
10) Gently bring the filo corners together to seal and form bundle.
11) Do the same with remaining filo sheets and filling.
12) Arrange the bundles on ungreased baking tray.
13) Bake for 20 to 25 minutes or until golden brown.

14) Remove the pan from oven and allow to cool for 5 minutes.


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