Tuesday, March 22, 2011

Filo Yum Yum

The berries that we still have left in the freezer from last summer and fall are so delicious all on their own, we could just stir them together and bake them and be happy.  But they taste fantastic AND look beautiful when wrapped in filo.  Most of the time, with food, pretty adds to delicious and delicous adds to pretty and it just keeps going up.  But every once in a while, when you get down into a drippy dribbly mess that covers your fingers and your face, gets stuck behind your ears and in all sorts of other crevices, you reach true bliss.  The kind where you're so happy you're just rolling on the kitchen floor in it.  Now the filo yum-yum secret: with this dish you get it all. 

Filo Yum Yum
Serves 4

6-7 sheets filo dough
2 T melted butter
1 1/2 cup frozen blueberries
1 cup frozen whole strawberries
1/2 cup frozen raspberries
juice of 1/2 lemon
2 T honey

Preheat oven to 350.  Layer the filo dough out on a cookie tray, dabbing the melted butter on each sheet with a pastry brush before adding on the next.  Mound the fruit in the middle.  Drizzle with the lemon juice and honey.  Pull the dough toward the top, as if you were wrapping a fruit basket.  Bake for 30-45 minutes.  When you take the pan out of the oven, you will find a beautiful "basket" sitting in a pool of juice.  Let cool about 20 minutes.  Cut the "basket" and serve.  Eat your pretty piece of delicacy.  Then lay out the pan and dig in. 

Filo Fun (aka kale cover)

Did I mention that I  froze a lot of kale last summer and fall?  I have had a very healthy dose of leafy greens this winter.  But spring is thinking about coming, or at least it was last week, and that deep dark green just isn't as appealing as it once was.  I want bouncy bright spring somethings on my plate.  A little filo and ground lamb give just that to the kale.  My mother and I made a more traditionally Greek version of this around Christmas.  It's equally delicious, but didn't use up any kale.  Also, the layering and the mozarella in this one give it more of a spring garden look. 

Filo, Lamb, and Kale Lasagna Casserole
serves 4-6

1 lb ground lamb
1 large onion
3-4 cups blanched kale (thawed if it was frozen)
2 tomatoes, chopped
2 cups grated mozarella
8 sheets filo dough
2 T melted butter
2 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 large cloves garlic, smashed and peeled
"Greek seasoning" (thyme, marjoram, oregano, lemon)

Preheat oven to 350.  Saute the onions in olive oil for 5 minutes, then add ground lamb, salt, pepper, garlic, and Greek seasoning. Cook, stirring frequently, until lamb is thoroughly browned, 10-15 minutes.  Layer filo dough into a deep casserole  pan, letting it come up and over the sides.  Lay down one sheet, brush with butter, lay down the next sheet, repeat until you have four sheets.  Layer one third of the meat mixture, one third of the tomatoes, one third of the kale, then one third of the mozarella.  Lay down another sheet of filo, butter and fold in half so that it does not lean up over the edges.  Repeat with another sheet of filo.  Now repeat the innards layer.  Repeat the two sheets of filo.  Repeat the last innards layer.  Fold in the filo sheets that had come up and over the edges.  They won't quite meet in the middle.  Dab with the last of the butter.  Bake for 30-45 mintutes.