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Heirloom Bean and Sausage Phyllo Pie

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In the kitchen

Heirloom Bean and Sausage Phyllo Pie I've read about phyllo dough over the years. I've had, for sure, but I've never cooked with it. I find the idea fascinating. So I bought a package from the freezer section of my supermarket and when I got home to put it away, there already was a package. Clearly, I've been wanting to play with this stuff for some time. ranchogordo-9417 In my favorite iron skillet, I sauteed onion, garlic, ground sausage and topped it off with some leftover cooked chard. Obviously you could use a cast iron skillet. The leftover beans were Yellow Indian Woman. ranchogordo-9419 I topped the skillet with sheets of defrosted phyllo dough. Most recipes tell you to brush the sheets with melted butter. I didn't have any so I used olive oil. Then I baked it for about 20 minutes at 375F. The top should be golden. Personally, I like to push it until it's just before burnt, but I'm a gambler! The ingredients in the bottom are pretty wet so a dry top is appreciated and I love the crunch. ranchogordo-9423 This was a real hit. I love cooking things in one pan. I love using up various leftovers. I love eating good things. This dish won on all counts. ranchogordo-9425


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