Looking for fun phyllo dough recipes? Check out this great leftover recipe and add tasty cheeses and veggie toppings.
- 10 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1 egg white
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons water
- 1/4 cup Asiago cheese, grated
- 1 tablespoon minced garlic
- 1/2 cup blue cheese, crumbled
- 1 cup fresh spinach, chopped
- 3/4 cup cooked turkey (leftovers work great), shredded or diced
- 1/2 cup mushroom slices
- 6 slices red onion
- 1/2 cup sweet pepper slices
- 1/2 cup basil leaves, chiffonade
- 1/2 cup goat cheese, sliced
Phyllo Crust: Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 375°F.
In a small mixing bowl, combine egg white, 2 tablespoons oil and water with a fork. Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on cutting surface and lightly coat with egg white mixture. Sprinkle with some of the Asiago cheese. Repeat with nine more sheets of phyllo. Do not brush egg mixture on top sheet. Place layered phyllo on a baking tray. Reroll unused sheets and follow storing instructions on package.
Brush 1 tablespoon of olive oil over the top layer. Sprinkle with minced garlic.
Bake for 8 minutes or just until the phyllo starts to brown. Remove from oven and cool.
Sprinkle blue cheese across crust and then add all other ingredients. Top with any remaining Asiago cheese.
Bake for 10-12 minutes or until cheese melts.
Watch our how-to video here.
Amount per serving: Calories 660, Calories from Fat – 360, Total Fat – 41g, Saturated fat – 14g, Trans Fat – 0g, Cholesterol – 80mg, Sodium – 1120 mg, Dietary Fiber – 4g, total Carbohydrate – 50g Sugars – 7g, Protein – 29g
The crust works well with any toppings, just be sure to prebake the crust for 8 minutes before adding toppings.
Try different flavors of goat cheese or different combinations of your favorite cheeses.