BAKING WITH PHYLLO DOUGH RECIPES

Steps:

• Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.
• Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam-side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
• Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
• Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.