Monday, August 18, 2008

Phyllo Rollups!

Hi there!
On Friday I had a silly moment at the grocery store and brought home phyllo dough instead of puff pastry! Eek! So today I started messing around with the (sort of) finicky sheets of dough. Here's what I came up with this evening, stay tuned later in the week because I still have about a million more sheets to use up!

Spinach Phyllo Rollups
(Think of them like lazy spanakopita!)
Five sheets of phyllo dough
1 cup chopped frozen spinach, thawed and drained
1/4 cup shredded Parmesan cheese (or more, just as much as you like!)
Pinch of salt
Olive oil, about 1/4 cup

Delicately brush each sheet with olive oil and stack on top of each other. Combine the cheese, spinach and salt. Spread the mixture about an inch from the edge (these sheets came 11x13, so you'll be rolling them up the "long" way). Roll it up, doesn't have to be super tight, but it should be firm. Pinch the edges shut and bake a 425 degrees for about seven minutes.*

*Okay, I actually didn't time this tonight, I just took it out when it looked brown and flaky so seven minutes is my best guess but it might be a little high

Eat them dudes up!

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