PHYLLO BAKE
A delicious, buttery and flaky bake
Provided by Tieghan Gerard
Categories Main Course
Time 2h
Number Of Ingredients 17
Steps:
- In a large skillet, melt 1 tablespoon olive oil over medium heat. Brown sausage until cooked through and no longer pink. Set aside.
- In a medium bowl, beat 5 eggs well, add the 1/2 cup of greek yogurt. Mix well. Mix in the basil, thyme, black pepper, crushed red pepper flakes and salt. Add the sausage and spinach and mix until combined.
- Unroll phyllo sheets and cover with a damp paper towel. Place one sheet in a 13×9 glass baking dish. Brush with some of the canola oil. Add eight additional phyllo sheets, brushing each with canola oil. Spread half of the cheddar cheese over the top of the dough. Dollop half of the spinach sausage mixture over the cheese and then top with half the Havarti cheese and half of the olives. Layer and brush with butter nine more sheets phyllo dough. Spread with the rest of the cheddar cheese and then the rest of the spinach sausage mixture. Top with the remaining Havarti Cheese and olives. Layer and brush with canola oil eight more sheets phyllo dough. Top with mozzarella cheese . Layer remaining phyllo sheets on top, brushing each with canola oil.
- Bake at 350 for hour to an hour and 15 minutes.
Nutrition Facts : ServingSize 6 g, Calories 687 kcal, Carbohydrate 1002 g, Protein 161 g, Fat 160 g, SaturatedFat 38 g, Cholesterol 218 mg, Sodium 922 mg, Fiber 38 g, Sugar 5 g
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
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Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
ASPARAGUS PHYLLO BAKE
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
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