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Foodie - Phyllo Magic, Crispy treats for any occasion

Foodie - Phyllo Magic, Crispy treats for any occasion

Author: Kasia Yoko
Date: 2017-06-30

One of the things on the top of my bucket list is to learn to make phyllo pastry from scratch. I visualise myself in some cool ancient Greek island kitchen being taught by some wise granny. There is nothing like daydreaming about something you are passionate about!

This week's recipe uses shop bought phyllo pastry and I am not making any apologies for that. If you are one of those very gifted people out there who can make phyllo from scratch, I bow down to your greatness and ask you to share your wisdom with me.

This recipe is fabulous because it freezes like a charm and you can reheat anytime you are hungry and it tastes as fresh as the day you made them.

I served mine with a few green leaves, a sliced tomato and some fresh red onion but they would be fabulous with a warm creamy mushroom sauce as well.

You will need:

2 packets of phyllo pastry

1 Packet baby spinach

1 Packet normal spinach

1 Packet kale

1 punnet blue cheese cream cheese

1 small punnet feta cheese

2 cups white cheddar cheese grated

2 onions finely chopped

5 big cloves of garlic finely chopped

1 TBS dried Oregano

2 TBS Olive oil

2 TBS Butter

salt & pepper

200gr melted butter for the phyllo

1 cup sesame seeds

1 TBS Smoked Paprika

Directions:

In a big pot on high heat melt the butter with olive oil add the oregano, onions and garlic and braise until onions are lightly browned and caramelised. Add the greens and let them simmer right down.

When completely wilted add the cream cheese stir it well and let it melt and coat all the spinach.

Turn off the heat and add the rest of the cheese and allow to melt and dissolve with the rest of the spinach.

If there is liquid at the bottom of the pot, boil through until there is no moisture left. This is important as you do not want to have soggy phyllo parcels.

On a clean countertop, line up single layers of phyllo. Brush generously with butter and place another piece of phyllo on top. You can do two or three layers of phyllo. I did them both ways and they were both delicious.

Apply a tablespoon of the spinach mixture and fold like a samosa.

Place the parcels on a baking tray, brush with sesame seeds and sprinkle a little smoked paprika on top.

Bake for 30 minutes until golden brown and delicious.

Serve with your favourite side dish!