Mmm, that sounds good! We're going to have guests for dinner in a couple of months and for them I'll need to make something vegetarian -- this could be a great appetizer, maybe, or part of a meal.
Despite the cheese, it's quite light, so I'd go w/appetizer, but one of those appetizers that's so tasty it's hard not to fill up on! (Only 5 of the reading group I made it for showed up, and the pan was decimated).
Now I just need to figure out how to use at least some of the rest of the filo! (The package didn't say how many sheets it contained, so I thawed the entire thing...) Not an expensive waste, to be sure, but I'd like to at least try to use some of the rest of it.
Hmmm. Somewhere I have a chicken pie recipe that uses filo for a top crust. Or one can make little appetizer-type goodies with cheesy or mushroom-y fillings, cutting the filo into long strips and then folding the strips into triangles to enclose the savory spoonful -- I have no exact recipes, just remembering what some of the guys on the hot side of the kitchen made when I was working in catering.
I'm assuming you're probably not up for making baklava, although that is also of course a good thing to do with filo!
Yeah, the prob w/filo is that it works best to feed a crowd, and a me isn't a crowd. So a ton of high-energy hors d'euvres don't my dinner make, sadly. I found a chicken pot pie recipe, too, but it required ramekins, and I'm just not up for buying more kitchen supplies to use up 2.50 worth of filo, you know? (If it was a non-ramekin version, I'd be interested.) I've also seen it used in place of paper in en papillote recipes, but, again, it's best as a one-serving thing, and that doesn't work for my time-restrictions, sadly.
If I had time to burn I might attempt a napoleon for my birthday, and foist the rest off onto my friends. Hmm....
This is actually the 1st time I've ever worked w/filo, and I've never dealt w/puff pastry before (I'm way more of a cook than I am a pastry chef). Someone on here prolly knows, though.
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Now I just need to figure out how to use at least some of the rest of the filo! (The package didn't say how many sheets it contained, so I thawed the entire thing...) Not an expensive waste, to be sure, but I'd like to at least try to use some of the rest of it.
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I'm assuming you're probably not up for making baklava, although that is also of course a good thing to do with filo!
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If I had time to burn I might attempt a napoleon for my birthday, and foist the rest off onto my friends. Hmm....
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Think it would work with regular puff pastry?
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