Recipe by Executive Chef Eric Aber Homegrown Café, Newark, Delaware
- 1 1/2 cups cooked risotto rice, cooled
- 1 tablespoon sage, fresh, minced
- 1/4 cup dried cranberries
- 1 teaspoon pepper, ground
- 2 tablespoons Parmesan cheese, grated
- 8 sheets Athens® Phyllo Dough (9″x14″), thawed
- Cooking spray, as needed
- 1 cup low fat turkey gravy
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a small bowl combine risotto, sage, cranberries, pepper and Parmesan cheese.
Unroll and cover phyllo with plastic wrap, then a damp towel to prevent drying out. Lay one sheet of phyllo on work surface. Spray lightly with cooking spray. Layer and repeat with three more sheets of phyllo. Trim the stack of phyllo to measure 9″ x 12″. Cut in half both vertically and horizontally to create four, 4 ½-inch by 6-inch rectangles.
In the center of each rectangle, place 1 heaping tablespoon of risotto mixture. Gather the points of the rectangle and twist slightly just above the filling to form a pouch. Lightly spray the pouch with cooking spray. Repeat procedure to create 4 pouches. Repeat with remaining 4 sheets of phyllo yielding a total of 8 pouches.
Place pouches on an ungreased baking sheet and bake 12-15 minutes or until lightly browned and heated through.
Spoon ¼ cup of heated gravy on each plate. Place 2 baked pouches on the gravy on each plate. Serve immediately.
The top of the pouch will cook quicker than the center, take care not to burn. If necessary, use aluminum foil to lightly cover the top of the pouch to prevent the Phyllo from burning.