Egyptian Phyllo Pastry Fingers Asabi Gullash Food

SKILLET PHYLLO PIE WITH BUTTERNUT SQUASH, KALE, AND GOAT CHEESE

Steps:

• Place a rack in lower third of oven; preheat to 400°F. Heat 3 Tbsp. oil in a large ovenproof skillet over medium. Add onions and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add squash and cook, stirring occasionally, until almost tender, 8-10 minutes. Mix in thyme and red pepper flakes and transfer to a medium bowl; let cool. Wipe out and reserve skillet.
• Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper. Layer phyllo sheets inside reserved skillet. Spoon kale-and-squash mixture into phyllo and dot top with goat cheese. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
• Cook pie over medium heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20-25 minutes. Let pie cool in skillet at least 15 minutes before slicing into wedges.
• Do Ahead
• Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

EGYPTIAN PHYLLO-PASTRY FINGERS- ASABI GULLASH

Steps:

• Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
• Add cinnamon to nut mix.
• On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
• Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
• Brush with the melted butter and bake in a 350 degree oven until golden.
• Remove from tray and dip immediately into cold sugar syrup.
• Serve hot or cool.

PHYLLO PASTRY FINGERS

Steps:

• Separate pasty sheets and spray on one side.
• Put two sheets on top of each other and spread on tomato paste.
• Sprinkle cheese onto them.
• Put other two sheets on top of each other and lay on top.
• Cut 1 inch fingers with a very sharp knife, the entire length of the pastry.
• Twist each finger so each length twists three to four times and lay on a baking sheet.
• Put in oven and cook to pastry's cooking directions.
• Yummy!

PHYLLO-WRAPPED HALIBUT FILLETS WITH LEMON SCALLION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
• Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
• Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
• Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.