What is the best way to use filo dough? Any good recipes? I was hoping for a low cal egg roll?

Answer 1

this is an egg roll recipe says its low cal but who knowxs after that i have my fave filo dough recipe Baklava
Title: Filo Wrapped Miniature Egg Rolls
Categories: Appetizers, Oriental, Lo fat
Yield: 32 servings

1 oz Shiitake mushrooms, dried
Water
1/3 c Green onions; sliced
2 ts Ginger root; grated
1/4 c Bell pepper, green or red;
-seeded and minced
1 c Cabbage; chopped
1 c Bean sprouts; chopped
2 ts Sesame oil, dark
2 ts Soy sauce
8 Filo dough sheets
Hot mustard

Place mushrooms in bowl with hot water to cover. Let stand 10
minutes.
Meanwhile, bring 2 tbsp of water to boil in a nonstick skillet over
medium-high heat. Add green onions, ginger root, bell pepper and
cabbage. cover skillet and cook mixture 2 minutes. Remove from heat,
add bean sprouts, sesame oil and soy sauce.
Drain mushrooms, cut off and discard stems, chop caps into small
pieces and add to vegetable mixture. Place in colander to drain for
10 minutes.
Use 1 sheet of filo dough at a time, keeping other sheets covered
so they won't dry out. Lightly coat top with vegetable oil cooking
spray, then fold in half. Coat again with spray.
Cut into four pieces, about 6 1/2 X 4 1/2 inches. Place 1 tbsp
filling on short side of each rectangle, fold in long sides and roll
up. Place roll, seam side down, on nonstick baking sheet. Repeat
until all egg rolls are assembled.
Lightly coat tops of egg rolls with cooking spray and bake at 450
degrees until golden brown, 7 to 10 minutes. Serve at once with hot
mustard.


baklava is my fave filo dough thing though
INGREDIENTS:

* 1 pound unsalted (sweet) butter, melted (It really has to be butter)
* 1.5 pounds (24 ounces) chopped blanched almonds
* 1 pound shelled walnuts
* 1 pound filo dough sheets
* 2/3 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground allspice or cloves
* Syrup:
* 2 cups honey (bring back any from Greece?)
* 2 cups water
* 2 cups sugar
* 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
* 1 teaspoon grated orange peel (or to taste)
* 1 teaspoon vanilla extract (or to taste)

PREPARATION:
Thaw the filo before starting. Melt the butter.
Grind or chop together the walnuts and almonds, and mix together with the cinnamon, allspice or cloves, and sugar. Using a rectangular pan, preferably a 9x13x2, brush the pan with the melted butter. Separate a sheet of the thawed filo. Keep the rest covered by, but not touching, a damp towel. Handling it as little as possible, lay a sheet of filo in the bottom of the pan. Brush it with butter. Fold it over if necessary to fit in the pan. Do this until you have about 10-12 layers. Then put a layer of the nuts and spices mixture on top of the sheet of filo, cover with another sheet of filo, paint that with butter, and continue in this manner until you've used all of your filling. Top with about an equal amount of the filo sheets as you used for the bottom. If you're a little short or a little over, don't worry about it. Too many layers can get a bit gummy, however. Be sure each sheet is brushed with butter.

Cut across the completed baklava with a sharp knife, into triangles or diamonds. Bake at 350 for about an hour, or until evenly browned on top - think a nice golden color like some of the sunsets you saw in Greece.

Syrup: Simmer together the syrup ingredients for ten minutes and strain. Set aside. A good time to make this is just after you've put the baklava into the oven. Pour the cooled syrup over the baklava and let it sit before serving. If you can bear to.

If you are like me, by the end of this I have filo dough in my hair and nuts stuck to me with honey syrup - which is why I don't recommend making your own filo dough - I know I'd end up looking like an Egyptian mummy before I'd ever get a sheet of dough to properly fling itself into a tissue-thin layer.

Answer 2

Can use filo to make meat pies or spinach pies too. I prefer bread dough, but have eaten them both with filo and are tasty.
Cook ground beef with some onions chopped(small dice) till onions are transparent. Drain all grease. Season with salt, pepper and abot 1/2 to 1 tsp. allspice per lb. of meat.(to taste)
Same with onion. I use a med size onion per pound of meat.
Put meat mixture in center of filo and form into triangle or eggroll type shape. Whatever way you find easier to seal it up. Bake 350 till golden. Can get about 8 GOOD SIZE meat pies from a pound of meat.
I use spinach too. Fresh or frozen is better as it isn't as wilty when cooked. Put small dice onion in with some butter to cook till soft. Add onion to spinach which has been WELL drained after cooked. Add salt, pepper, lemon juice to taste. Stuff and bake like meat ones.