For an elegant take on crispy onion straws, sprinkle phyllo shards and fried shallots on top of your favorite green bean casserole. For even more flavor, shake your favorite seasoning in between the sheets of phyllo. Try herbes de provence, a classic Italian mix, or even a chile and cayenne combo for spice.
- 2 sheets Athens® Phyllo Dough (9″x14″), thawed
- Olive oil spray
- 1 ½ teaspoons onion salt, divided
- 1 small red onion, sliced
- 8 ounces green beans
- 8 ounces mushrooms, sliced
- Salt and pepper, to taste
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400°F.
Place one sheet of phyllo on work surface. Spray lightly with olive oil. Sprinkle with 1/4 teaspoon onion salt. Layer with a second sheet of phyllo, spray with oil and sprinkle with 1/4 teaspoon onion salt. Transfer to a parchment-lined baking tray and bake for 10 minutes or until golden. Reroll unused phyllo sheets and follow storing instructions on package.
While the phyllo is baking, place the sliced onion, green beans and mushrooms on a parchment-lined baking tray. Spray with olive oil, and season with 1 teaspoon onion salt and salt & pepper if needed.
Cover and bake for 1 hour, mixing halfway through. Place in a serving dish or on a platter. Crush phyllo into shards and sprinkle on top.
So you’ll always have some shards ready to sprinkle on other dishes like casseroles or salads, make a big batch using the whole roll of phyllo dough. Store in an airtight container or resealable bag at room temperature for up to 2 weeks.