Tips and trick for using Fillo Dough

PHYLLO CROWN FOR SWEET POTATO CASSEROLE

Ingredients
1 roll (20 sheets) Athens® Fillo Dough, (9”x14”), thawed
Sweet potato casserole filling
Cooking spray
1/2 cup marshmallows
Thaw one roll of fillo, following thawing instructions on package. Prepare ingredients for your favorite sweet potato casserole.

Place one sheet of fillo on the counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire fillo sheet with cooking spray. Repeat for the entire roll. Turn an 8” round casserole dish upside down on the fillo then trace and cut the fillo in the shape of the dish. Cut out the center of the fillo crown, about a 3” diameter circle. Carefully slide the fillo onto a sheet of wax paper. Score the fillo into 8 equal sections making sure not to go all the way through.

Fill the casserole dish with the filling, and carefully lift the wax paper with the layered fillo and slide the fillo on top of the casserole. Bake in a preheated 350°F oven about 30 minutes for the fillo to brown and cook through. Casserole baking temperature and time may need to be adjusted. Put the marshmallows in the center hole and bake for another 10 minutes. Let stand for 5 minutes before serving.

HYLLO WRAPPED BAKED BRIE WITH RED PEPPER COMPOTE

Ingredients
8 Sheets Athens® Fillo Dough, (9" x14"), thawed
4 1/4" Brie wheel
Cooking spray
Egg Wash, 1 egg + 1 Tablespoon water
Thaw one roll of fillo, following thawing instructions on package.

Place one sheet of fillo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire fillo sheet with cooking spray. Repeat with three more sheets of fillo, but do not spray the top layer. Repeat with the remaining four fillo sheets to make a second set.

Place brie wheel in the middle of one set of layered fillo. Place second layered fillo set over the brie wheel in the same direction as the bottom set. Mold the top fillo set around the brie. Cut the fillo leaving a 1 1/2" border around the brie wheel; a pizza cutter works well.

Starting with the closest fillo edge, begin to tightly roll the fillo up to the cheese. Continue rolling the fillo until you have reached the starting point creating a ring
around the brie wheel. Trim any excess fillo and tuck into the beginning rolled
section of fillo. Lightly egg wash all the fillo. Reroll unused sheets and wrap in plastic for later use.

On a baking tray, bake brie wheel for 10-12 minutes in a preheated 400°F oven or until the fillo is golden brown. Let stand for 15-20 minutes before cutting. Top with Red Pepper Compote (see recipe below), or your favorite preserve.   Yield: 9 Servings
RED PEPPER COMPOTE
Ingredients
2 Tablespoons canola oil
1/2 cup red onion, 1/4” diced
1 teaspoon garlic, minced
1/2 cinnamon stick
1 star anise, optional
1 bay leaf
1 cup red bell pepper, 1/4” diced
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar
Salt and pepper, to taste
In a medium sauté pan, heat canola oil. Add red onion and sauté until translucent, about 5 minutes. Add garlic, cinnamon stick, star anise, and bay leaf and sauté for 2 minutes. Add red bell pepper and sauté for 2 minutes. Add vinegars and reduce liquid by half. Add sugar and simmer about 20 minutes or until a rubber spatula separates the compote cleanly in the middle. Cool.
Yield 1 1/4 cups
SALMON AND BASIL PESTO PHYLLO PACKETS

Ingredients
Ingredients:
16 sheets Athens® Fillo Dough (9” x 14”), thawed
4 Tablespoons reduced fat basil pesto, such as Buitoni
4, 6-oz. salmon fillet (marinated, portioned), frozen, such as Morey’s
Cooking Spray
Directions:
Thaw one roll of fillo, following thawing instructions on package. Place one sheet of fillo on counter, keeping the remaining sheets covered with a damp towel or plastic wrap. Lightly coat the entire fillo sheet with cooking spray. Repeat with three more sheets of fillo, but do not spray the top layer of fillo.

Place layered sheets lengthwise on counter. Place one tablespoon of pesto in the center of the fillo and spread so it is the same size as the salmon. Place the top side (non-skin) of the salmon on top of the pesto. Fold the fillo lengthwise covering the salmon. Fold the short ends to the center overlapping in the middle to complete the packet.

Spray a baking tray and place the seam side of the salmon packet on the baking tray. Repeat to make three more salmon packets. Reroll unused sheets and wrap in plastic for later use. Bake in preheated 350°F oven for 30-35 minutes or until the packet is golden brown and crisp. Remove from oven and allow to rest for 5 minutes. Serve.

Tips:

If using fresh salmon, reduce bake time to 10-15 minutes.

Also prepare with: Mackerel, Tuna, Swordfish, Cod, Grouper or Snapper

Additional Sauce Suggestions: Sundried Tomato Tapenade, Tzatziki, Wasabi, Balsamic Glaze, Chimichuri, Sweet Chili, Plum, Barbecue, Hoisin, Char Sui, Roasted Garlic Crème Fraiche, Tahini or Miso

Yield: 4 servings

ARTICHOKE SALSA
Ingredients
1 cup artichokes,