HOW TO MAKE PHYLLO DOUGH RECIPES

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PHYLLO DOUGH 101 - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Phyllo Dough 101 - The Pioneer Woman – Recipes, Country ... image

Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough.

Provided by Bridget Edwards

Categories     appetizers    breakfast    main dish

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 11

20 oz. weight Frozen Spinach
1 tbsp. Olive Oil, Plus More For Brushing On Phyllo Sheets
1 Onion, Chopped
2 cloves Garlic, Minced
4 Eggs
8 oz. weight Feta Cheese, Crumbled
4 oz. weight Goat Cheese Crumbled
1 tsp. Kosher Salt
1/2 tsp. Freshly Grated Nutmeg
1 c. Flat-leaf Parsley, Chopped
1/2 package (16 Oz. Size) Phyllo Sheets, Thawed

Steps:

  • Preheat oven to 325ºF. Place frozen spinach in a colander and rinse with warm water, tossing, until thawed. Squeeze out excess water place on a double layer of paper towels. Use the paper towels to squeeze out more water. Repeat until the spinach has been squeezed dry. Set aside.Heat the 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook until softened. Add garlic and cook 1 minute more. Remove from heat. In a large bowl, whisk eggs until combined. Stir in cheeses, salt, and nutmeg. Add spinach, parsley, and cooled onion mixture. Stir until well-mixed. Unroll phyllo sheets and cover with a lightly damp dish towel. Brush oil onto the bottom and sides of a 9x13-inch baking dish. Place one sheet of phyllo on the bottom of the dish. Brush with oil. Repeat for a total of 6 sheets of phyllo. Add the spinach mixture, spreading evenly. Place 6 more layers of phyllo on top, brushing on oil between each layer. Oil the top layer. Fold any excess onto the top. Bake for 1 hour, or until the top is golden and looks crispy. Let sit for 5 minutes before serving.

PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH RECIPE ...



Phyllo Chicken Pot Pie from Frozen Phyllo Dough Recipe ... image

Make and share this Phyllo Chicken Pot Pie from Frozen Phyllo Dough recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 1 pot pie, 4-6 serving(s)

Number Of Ingredients 15

2 cups cooked chicken, cubed
3 cups chicken broth
1 cup carrot, diced
1 cup celery, diced
1 cup cubed and peeled potato
1/4 cup chopped onion
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch sage
1/4 cup flour
1 cup milk
20 sheets frozen phyllo dough, thawed
1/4 cup butter, melted

Steps:

  • 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
  • 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
  • 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
  • 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
  • GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.

Nutrition Facts : Calories 701.9, FatContent 25.8, SaturatedFatContent 11.7, CholesterolContent 91.5, SodiumContent 1558.1, CarbohydrateContent 82.5, FiberContent 6, SugarContent 4.3, ProteinContent 34.4

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