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This versatile, flaky, multi-layered pastry can be used to make everything from pizza to samosas
[1 Edition]
Toronto Star - Toronto, Ont.
Author: Holland, Barb
Date: Mar 31, 1999
Start Page: 1
Section: LIFE
Abstract (Document Summary)

Lay one sheet phyllo on work surface (keep remainder covered with plastic wrap and a damp towel). Cut phyllo lengthwise into 4 long strips, each about 3 1/4 to 3 1/2 inches wide (depending on size of phyllo). Brush each lightly with butter, then sprinkle lightly with bread crumbs. Spoon a tablespoon of filling onto one end of phyllo strip. Fold up corner of dough to form a triangle, covering filling. Continue folding, corner to corner. Brush outside of triangle lightly with butter and arrange on baking sheet. Repeat with remaining filling and phyllo. Bake in 375F oven 18 to 20 minutes until brown. Cool on wire rack.

In small bowl, combine oil and garlic. Lightly oil a 15-by-10- inch jelly roll pan or similar shallow rectangular pan. Place 1 sheet phyllo on pan, (cover remainder with plastic wrap, then a damp towel). Brush lightly with oil, then sprinkle evenly with about 1 teaspoon bread crumbs. Layer remaining sheets of phyllo in pan, brushing with oil and sprinkling with bread crumbs. Fold or roll edges over to form a raised edge. Brush edges with oil. Scatter onion, tomato, pepper, olives and capers over dough. Sprinkle with cheese, then oregano and black pepper. Bake in 375F oven 20 to 25 minutes or until phyllo is crisp and golden brown. Let stand a few minutes before cutting into squares.

Lay sheet of phyllo on work surface, (cover remainder with plastic wrap, then a damp towel). Brush lightly with oil. Layer another sheet of phyllo on top of first, rotating it so corners do not align, brush with oil. Continue, using 6 sheets in total. Gently lift stack of phyllo into lightly oiled 10-inch tart pan, pressing it gently into pan. Sprinkle 1 tbsp flour over phyllo base. Place 1/ 3 of zucchini in base, sprinkle with 1 tbsp flour. Repeat with another layer of zucchini, 1 tbsp flour and final layer of zucchini. Spoon cheese mixture over zucchini, spread smooth. Brush remaining 2 sheets of phyllo lightly with oil and fold each in half. Place on top of filling; fold overhanging edges of base over top of pie. Brush entire top lightly with oil. Place on baking sheet for easier handling. Bake in 375F oven 50 to 60 minutes or until phyllo is golden brown. Let stand 10 minutes before cutting.

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