Recipe by Executive Chef Eric AberHomegrown CafÃ©, 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
In a medium bowl, combine the rice with the sage, cranberries, pepper and Parmesan cheese.
Lay one sheet of Phyllo on the work surface. Spray lightly with cooking spray. Repeat the process with three more sheets of Phyllo. Trim the stack of Phyllo to form a 9”x12” stack. Cut the Phyllo stack in half both vertically and horizontally to create four, 4 ½-inch by 6-inch rectangles.
In the center a Phyllo rectangle, place 1 heaping tablespoon of the rice 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 the process to create 4 pouches.
Repeat layering and cutting 4 more sheets of Phyllo. Repeat filling with rice mixture and forming 4 more pouches.
Place pouches on an ungreased baking sheet and bake in a preheated 350°F degree oven for 12-15 minutes or until lightly browned and heated through.
In a small saucepan over medium heat, warm the gravy. Spoon ¼ cup of gravy on each plate. Place 2 cooked pouches on the gravy on each plate. Serve immediately.
Tip: 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.
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