ChefUptothePlate

Food, Nutrition and Cooking


Leave a comment

pH(yllo) Balanced

Some of my favorite recipes happen when I am looking to use ingredients I already have on hand. This recipe evolved as I was cooking it.

Phyllo Tart

8 sheets phyllo (filo) dough (buy in the freezer section), thawed

1 large onion, rough chop

8 oz baby bella mushrooms, rough chop

10 oz package, frozen chopped spinach, thawed and drained

6 oz sausages (Italian (sweet or spicy), chicken and apple, chicken and broccoli rabe) of your choice. Slice sausages and cut slices into quarters.*

1/4 cup Parmigiano Reggiano

Olive oil

Preheat oven to 425 degrees F.

Filling: In a large skillet, heat about 2 T oil on medium high. Add onions and saute until they wilt, then add mushrooms and sausages and cook until sausage is cooked through and mushrooms and onions are golden. Add spinach and continue cooking just a few minutes more until all of the liquid is evaporated. Stir in 1/8 cup of the cheese.

Lightly oil an 8″ square baking dish or pie plate. Lay 1/2 the phyllo dough on the bottom of the dish. Note: if phyllo cracks when laying it in or on top of the baking dish, no problem, just piece it together. Top with the filling and spread evenly. Place 1 sheet of the remaining dough on top, sprinkle with a bit of the remaining cheese and repeat this until all the dough is used.

Lightly oil a piece of foil large enough to cover the tart. Press the foil oil side down on the tart and compress the tart. Bake for 20 minutes, remove foil and bake another 20 minutes. Cut into slices and serve.

Serves 2-4 as a main dish or 8-10 as an appetizer

*Firm tofu that has been drained of all liquid can be substituted for sausages.

Advertisements