You Make Me Fillo Like Dancing...
I recently decided that I needed to start actively using what I tucked into my pantry and my freezer. Since I'm coming into a lean time of the year income-wise, I'm trying my best to be extremely frugal in my grocery shopping, looking at what I have at home first and making the most of it.
That means dealing with leftover ingredients as much as what's put up properly. And I faced this evening with a few such leftovers: part of a squash, some chèvre that really needed to be used, and less than half a package of fillo dough. (The first half went to the last pan of baklava; several additional sheets ended up in a makeshift spanokopita.)
It occurred to me that if I combined the squash and chèvre with other ingredients, I'd have a tasty filling for something like ravioli -- so why not use the fillo dough instead of making pasta?
Not a bad idea, I thought. So this afternoon/evening I slipped a little jazz (Pink Martini, my new favorite) into the computer and bebopped my way around the kitchen while I cooked.
Here's the recipe (sort of):
--Peel, seed, cube a small squash (or half a large one) and steam or boil until tender. Drain.
--In a small skillet, melt 1 T butter and toss in some dried sage and chopped walnuts. Add salt and pepper to taste, then remove from heat once the sage becomes fragrant.
--In a food processor, combine squash, about 4-6 oz chèvre (to taste), the sage-walnut mixture, and a drizzle of olive oil.
--Let 'er rip. Taste and adjust seasonings.
--Lay one sheet fillo dough on a clean surface. Fold in half lengthwise. Brush with olive oil. Place a heaping spoonful of filling on the lower right corner.
--Flip filling over to the opposite corner and continue folding as you would a flag.
--Set finished turnover on parchment-lined baking sheet and brush lightly with olive oil. Repeat until pan is full. Bake at 350 F for about 30 minutes or until golden brown.
I had homemade French onion soup left over, so I spooned that into a bowl (over chunks of a leftover baguette) and served it with a couple of turnovers. The turnovers ended up light and flaky with the creamy filling -- utterly irresistible!
Definitely a meal to make me dance with delight!