After I had to give up “all things gluten,” there were (and are) certain things I miss more than others. Warm, fresh, soft, and delicious doughnut holes from the bakery? Ouch. Athens Fillo Dough? Another ouch. Athens products make beautiful, delicate, intricate-looking recipes not just possible, but easy. Whether it’s their Mini Fillo Shells (as delicious as they are adorable) or their pastry sheets, they were a long time obsession of mine.
The recipe below, shared with our readers by Athens, uses a roll of their amazing Fillo Dough.
If you’ve never used Athens products before – and don’t have to avoid gluten (lucky you!) – you simply MUST give them a try. You’ll fall in love.
Phyllo Egg Brunch Casserole
1 roll (20 sheets) Athens Fillo Dough (9″ x 14″), thawed
1 lb turkey, ground
1 cup mushrooms, sliced
1 green pepper, chopped
1 medium onion, chopped
7 eggs, divided
2 cups mozzarella cheese, shredded
1 medium tomato, chopped
Salt and pepper, to taste
1 (10 ounces) frozen chopped spinach, thawed and thoroughly drained
1 cup ricotta cheese
2 teaspoons basil, dried
1 cup unsalted butter, melted
- Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350ºF.
- In a large skillet over medium heat, add ground turkey, mushrooms, green pepper and onion. Cook, stirring occasionally, until turkey is browned, about 10 minutes. Drain turkey mixture; return to skillet. Scramble 6 eggs in a bowl with some salt and pepper to taste and add to skillet along with the tomato. Stir until eggs are set. Remove from heat; stir in 1 1/2 cups mozzarella cheese and set aside.
- In a large bowl, combine spinach, ricotta, and dried basil, remaining egg, remaining 1/2 cup cheese and salt and pepper to taste. Set aside.
- Cover the phyllo sheets with a damp towel or plastic wrap to prevent drying. Coat a 13-by-9-inch baking dish with butter. Place one sheet of fillo in baking dish and lightly brush with butter. Layer and brush 9 more sheets of fillo.
- Top with half of the turkey mixture. Layer and brush another 10 sheets of fillo; top with ricotta mixture. Layer and brush another 5 sheets of fillo and top with remaining turkey mixture. Layer and brush 5 more sheets of phyllo. Reroll unused sheets and follow storing instructions on package. Score into squares and bake 40-50 minutes or until golden. Slice into squares and serve warm.
- For easier layering use butter-flavored cooking spray instead of butter to layer fillo dough.
- Can also be made with sausage or extra mushrooms instead of ground turkey.
- MAKE AHEAD: Cover the casserole and place in the fridge overnight. Or freeze for several days and thaw overnight in the fridge. To serve, take casserole out of the fridge 15 minutes before baking, uncover and bake 50 minutes to 1 hour until golden an warmed through.
Find a lot more recipes using Athens Fillo Shells and Fillo Dough on their website.
Sticking to your New Years resolutions in 2015 just got easier, especially when you make your favorite snacks with Athens Fillo Dough. This delicious, healthy substitute for other prepared dough means you can still enjoy your favorite comfort foods guilt-free without sacrificing taste.
Baked crisp and golden, Athens Fillo Dough contains zero saturated fat, trans fat and cholesterol. Found in the dessert section of your grocers freezer aisle, it also comes in convenient 9 by 14 inch sheets to fit your baking pans and dishes perfectly.
Want bonus points for presentation? Use great-looking casserole dishes (as opposed to chipped antiques or cake pans!). My personal favorites are thick, durable Pyrex Casserole Dishes and Rachael Ray’s colorful line of casserole dishes.