Phyllo dough sticks to the baking tray really easily when cooked.
Not exact matches
ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package
phyllo dough (thawed) 1
stick unsalted butter (melted)
Ingredients for Backlava Recipe: 1 pkg
phyllo dough; thawed according to package instructions 2
sticks melted unsalted Butter 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, almond, pistachio and pecans finely chopped
1/3 cup golden raisins Zest and juice of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1
stick) unsalted butter, melted 5 sheets
phyllo dough, thawed Confectioner's sugar for dusting
Meze selections — appetizers in Greek cuisine — include mouthwatering enticers such as Grilled Mediterranean Octopus served with gigante bean puree; addictive lightly fried Zucchini Chips accompanied by tzatziki; and Feta
Sticks — feta cheese wrapped in
phyllo dough, fried then drizzled with honey and sesame seeds.