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Fabulous Phyllo with Fillers

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the music, and the company – an informal communion under the stars,"
~ 'Recipes from a Greek Island'

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Oia Church, Santorini, Greece
Oia Church, Santorini, Greece
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Collected Stories:
Ellen Gilchrist

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Fira, Island of Santorini (Thira), Cyclades Islands, Aegean, Greek Islands, Greece, Europe
Fira, Island of Santorini (Thira), Cyclades Islands, Aegean, Greek Islands, Greece
Sergio Pitamitz
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La Belle Cuisine


Fabulous Phyllo with Fillers

Ellen Gilchrist *
Fayetteville, Arkansas
Standing Room Only –
A Cookbook for Entertaining

© 1983 by New Stage Theatre, Jackson, MS,
General Editor Barbara Austin
Introduction by Beth Henley,
 “A Note About New Stage” by Eudora Welty


Makes 96; Can freeze

1 pound phyllo pastry
1/2 cup butter

Prepare any one of the fillings listed below. In a pan, melt 1/2 cup butter. Thaw and then open a 1-pound phyllo package and unroll sheets. Take 1 sheet and cover others with a damp towel. Cut the sheet into 2-inch strips lengthwise and put in 1 teaspoonful of any filling at the corner of one end
of each strip. Fold over the other corner to make a triangle and repeat this triangle folding process until you have used up the strip and there are
several layers of dough around the filling. Put each completed strip under
a damp towel and continue to make triangles until you have used up all
the filling. Place triangles on a cookie sheet and brush sides with melted
butter to seal.
Bake in a 350-degree [F] oven for 25 to 30 minutes, or until lightly
browned. They are best served at once. Once assembled they can
be frozen for baking later, or covered and refrigerated and baked the
next day.

King Crab Filling:
1 package (6-8 ounces) frozen Alaskan
king crab, thawed
2 tablespoons butter
1/4 cup green onions, sliced
1 cup chopped fresh mushrooms
1 cup shredded Monterey Jack cheese
1 package (3 ounces) cream cheese, softened
1/3 cup mayonnaise
2 tablespoons minced parsley
1/2 cup melted butter

Drain and slice crab. Melt 2 tablespoons butter in skillet. Add onions,
sauté 1 minute. Add mushrooms and sauté 1 minute longer. Combine
with crab, cheeses, mayonnaise and parsley. Fill phyllo strips as above;
makes approximately 2 dozen.

Shrimp Filling:
2 cups cooked shrimp, minced
2 tablespoons parsley, minced
2 tablespoons green onion tops, sliced
1 cup Monterey Jack cheese, shredded
1/2 teaspoon oregano or dillweed
1/2 teaspoon salt

Combine all ingredients. Taste for seasoning and adjust if necessary.
Fill phyllo strips to make triangles as above. Makes about four dozen.

Spicy Lamb Filling:
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 teaspoons olive oil
2/3 pound ground lamb
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 cup feta cheese, crumbled
Salt to taste

Sauté onion and garlic in oil over medium heat until onion is soft. Add
lamb and brown well. Drain off any excess drippings. Add spices, feta
cheese, and salt to taste. Fill and make phyllo triangles. Makes about
four dozen.

Sausage and Cheese:

1 pound hot sausage, crumbled, cooked
and well drained
1 package (8 ounces) cream cheese, softened
2/3 cup grated Parmesan cheese
3 tablespoons minced parsley
1 egg
1/2 cup feta cheese

Mix all ingredients thoroughly. Fill as described previously;
makes approximately 100.

 * Ms. Gilchrist is an esteemed and prolific author who served on the New
Stage Board of Directors. Her works include:
Anabasis, The Anna Papers, The Annunciation, The Cabal and Other Stories, Courts of Love, Drunk with Love, Falling Through Space, Flights of Angels,
I Cannot Get You Close Enough, In the Land of Dreamy Dreams, The Land Surveyor’s Daughter, Light Can Be Both Wave and Particle, Net of Jewels,
Sarah Conley, Starcarbon: A Meditation on Love, and Victory Over Japan.

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