15 and tomato filo Recipes

sheets filo dough, thawed, unsalted butter, melted, grated parmesan cheese, divided, very thinly sliced onion, shredded mozzarella cheese, roma tomatoes , cut into 1/8-in.-thick slices, fresh thyme leaves, salt, freshly ground black pepper

pine nuts, oil-packed dried tomatoes, drained , with 1 tbsp oil reserved, melted butter, sheets (12 by 18 in.) filo dough, thawed if frozen (see notes ), chopped fresh basil leaves, firm-ripe brie cheese

onion, finely chopped, garlic cloves, pressed, butter (regular salted is fine), tomato paste, water, salt, ground allspice, ground black pepper, sheets phyllo pastry sheets, butter, melted , for brushing filo

sheets phyllo dough, melted butter, fresh spinach, vegetable oil, fresh sliced mushrooms, tomato sauce, feta cheese

frozen phyllo (filo) dough (1 box makes 2 batches) -- if you aren tsp comfortable with phyllo, croissants and puff pastry dough may make interesting alternatives, but i haven tsp tried them, sundried tomatoes packed in olive oil, premade pesto (optional, for dipping ; i like classico), butter, pastry brush, good mozzarella cheese, shredded (i recommend sargento)

olive oil, brown onion (chopped ), garlic clove (minced ), beef mince, frozen mixed vegetables (see notes at end or directions ), barbecue sauce, tomato paste, sheets phyllo pastry, cooking spray (olive oil )

goat cheese, black peppercorns, cracked, herbes de provence (auberge blend - , your own recipe or store bought), sheets phyllo dough, extra virgin olive oil, tomato, sliced 1/4-inch thick, zucchini, sliced 1/4-inch thick (about 5-inch in length ), yellow squash, sliced 1/4-inch thick (about 5-inch in length ), lettuce, shredded

button mushrooms, halved, garlic clove, crushed, leeks, chopped (white parts ), ricotta cheese, cream cheese, room temperature, tomatoes, skinned, seeded and chopped, sheets phyllo dough (9x6 inch), melted butter, olive oil (for frying ), salt, red wine, bay leaf (optional), olive oil, onion, sliced, button mushrooms, sliced, garlic cloves, crushed, glug port wine, vegetable stock, cold butter, cubed, pepper

lean ground beef, olive oil, onion, finely chopped, garlic, chopped, pepper to taste (no salt required), nutmeg, cinnamon, dried oregano, dried parsley or 2 tbsp fresh chopped parsley, ground tomatoes or 2 tbsp tomato paste, cold water, crumbled greek feta, filo dough (about 16 sheets ), oil for filo

leg of lamb , boned, olive oil, onion, chopped, garlic cloves, crushed, plain flour, tomato paste, garam masala, ground cinnamon, tomatoes, chopped fresh parsley, feta cheese, crumbled, sheets filo pastry, butter, melted, marinade, dry red wine, lime juice, balsamic vinegar, brown sugar , firmly packed, dried rosemary leaves, bay leaf

butter , plus, butter, melted (for the filo), onion, finely chopped, olive oil, fresh spinach , tough stems removed, garlic, minced, lump crabmeat , picked over, feta cheese, crumbled, egg, egg white, heavy cream, paprika, cayenne pepper, sheets phyllo pastry, tomatoes, finely chopped, red wine vinegar, tomato paste, fresh basil leaves, extra virgin olive oil, mayonnaise, flying fish roe (available at asian markets) (optional), fresh lemon juice, dijon mustard, balsamic vinegar , about

green zucchini , sliced on bias, yellow squash , sliced on bias, eggplants , sliced on bias, spinach, cleaned and sauteed in garlic and olive oil, onions, sliced, salt and pepper to taste, couscous, steamed with tomato juice and 1 tsp ground cumin and 1 tsp ground coriander, melted butter, filo dough sheets, powdered sugar, ground cinnamon

neufchatel (light cream) or cream cheese, crumbled tomato-basil flavor or plain feta cheese, shredded (3 to 4 oz.) gruyere cheese, egg, chopped parsley, filo dough sheets (12 by 17 in.), butter-flavored cooking oil spray