Buttery and deliciousDon't you just want to reach right in? I know right? With this very simple recipe you will be making your own little delicacies in no time, trust me!! I will walk you through the very simple process of making these amazing beauties, they are so very easy to make. I mean easy enough that my daughter took pictures for the tutorial and then proceeded to finish them off. My goal is to dispell all pre-conceived notions of how very difficult phyllo dough is to work with. Trust me, it is really very easy, I don't do hard!!
*Didi looking around the room*
Ready for the recipe? Here we go;
Prep time: 35-40 minutes
Cook time: 35-38 minutes
Yield: 20 large rolls (45 small rolls - see explanation below)
1lb (16 ounces) phyllo dough thawed
1lb (16 ounces) frozen chopped spinach, thawed and squeezed dry
6-7 green onions chopped
1-1/2 cups (12 ounces) feta cheese crumbled
1 cup (8 ounces) cottage cheese
4 eggs slightly beaten
1 bunch fresh parsley, rinsed, dried and chopped
1 tsp dried dill
1/2 tsp salt
1 tsp pepper
3 tbsp olive oil
1 cup (2 sticks - 8 ounces) unsalted butter melted
-This is where people become scared from my understanding... "Never fear, Didi's here"!!
Okay, so the day before you are going to work with the phyllo dough, take it out of the freezer and place in the refrigerator. 1 hour before starting the project, I take the phyllo dough, still in the box, out of the fridge and place on counter. It will not go bad or anything, there is no dairy, just flour and water.
This will ensure that the phyllo dough is completely thawed, and therefore you will not get a small patch that is still slightly frozen and will stick to the other sheets. That's where you can run into trouble. Trust me, you will get so frustrated you will tear the dough into millions of pieces, you will crumble the dough into a ball and throw it with fury into the garbage, vowing never to bake ever again!! *ummmmm, gulp, what *
So let's open the box, and slide the tube of phyllo out. Using shears, cut the outside paper that the dough is sealed in at the seam. Now, take a look at how the dough is rolled, you then gently unroll it flat. That's it, no seriously... I'm not joking!! I told you it wasn't hard. There will be an inside sheer paper that they used to keep the dough separated, follow that and unroll as you lay the dough flat. Meaning once you are done unrolling, you will have the paper under your dough.
-Position the phyllo dough with the widest part facing you. Guess the center per say (or measure if you want precision, I personally cannot be bothered), and cut in half.
See the wide paper under the dough, that's the paper the dough was sealed in
Cover the bottom paper that the phyllo dough was laying on and place the wet paper towels on top of the plastic film it was sealed in, set aside. That's the hard part that everyone is afraid of.
- That the dough will be very soggy and you won't be able to work with it.
- That the dough will dry out and you won't be able to work with it.
With this method of a damp paper towel on top of the plastic covering the phyllo dough, I promise you, you will not have any of those issues happen. See? I told you I've adopted you!! *grin*
-In a medium bowl place your thawed and squeezed dry spinach. Add in your green onion mixture and stir. Mix in your cheeses and finally your slightly beaten eggs. Sprinkle with your salt and pepper. Set aside.
-On a flat surface, take 2 sheets of phyllo dough, cover the rest back up. Baste entire area with butter.
Place on aluminum pre-sprayed baking sheet seam side down, baste with butter and continue with the rest of the dough and filling.
*You can make these into smaller rolls for appetizers at a party if you would like. Just cut the two sheets in half, for a total of 4 strips. Lay once again, all the sheets into one and proceed as above*
I hope I have dispelled common phobias and that my tutorial was helpful. I encourage you to utilize phyllo dough in your kitchen. It is so versatile that you will be dreaming up ideas on how many other recipes you can make with it!
Till next time!!
Dishin with Didi