Nevrmore
01-05-2009, 08:14 PM
1 lb pkg filo dough
5 plum tomatoes
10oz feta cheese, crumbled
2c loosely packed chopped fresh basil
1/2 t crushed dried red pepper
salt (optional)
2 sticks (1c) butter, clarified
1. Remove filo from the refrigerator 30 minutes before starting
2. Slice tomatoes lengthwise and scoop out seeds with a spoon. Squeeze gently to eliminate excess liquid (important!) Wipe dry, inside and out, with a paper towel, and then dice them.
3. In a bowl, combine the tomatoes, feta, basil, and crushed red pepper to form a salad. Add a pinch of salt if needed.
4. Prepare the filo by laying out on a clean dishcloth on a flat surface. Stack the filo on the cloth, and cover with another dishcloth. With hot water, dampen and wring out a third cloth and lay that flat over it.
5. Preheat the oven to 375 F
6. Cut the filo stack with scissors into 8 inch squares. (my note: those were waaay too big, I made them more like five or 6 inch squares - I basically cut it in half)
7. Take 1 sheet of filo and brush it with the butter. Place a second sheet of the filo at a 45degree angle over the first, and brush with butter. Place a third sheet at a 45degree angle over that one and brush with butter.
8. Spoon a tablespoon or two of the tomato salad onto the center. Gather together the corners of the filo and gently twist the ends as you would the ends of a hard candy wrapper. Fan out the ends into a rose floret and peel down the petals to make a nice crown. Place on a baking sheet and brush the top with butter. Repeat this until mixture is gone.
9. Heat 12 minutes or until the sides are golden brown. Serve warm
5 plum tomatoes
10oz feta cheese, crumbled
2c loosely packed chopped fresh basil
1/2 t crushed dried red pepper
salt (optional)
2 sticks (1c) butter, clarified
1. Remove filo from the refrigerator 30 minutes before starting
2. Slice tomatoes lengthwise and scoop out seeds with a spoon. Squeeze gently to eliminate excess liquid (important!) Wipe dry, inside and out, with a paper towel, and then dice them.
3. In a bowl, combine the tomatoes, feta, basil, and crushed red pepper to form a salad. Add a pinch of salt if needed.
4. Prepare the filo by laying out on a clean dishcloth on a flat surface. Stack the filo on the cloth, and cover with another dishcloth. With hot water, dampen and wring out a third cloth and lay that flat over it.
5. Preheat the oven to 375 F
6. Cut the filo stack with scissors into 8 inch squares. (my note: those were waaay too big, I made them more like five or 6 inch squares - I basically cut it in half)
7. Take 1 sheet of filo and brush it with the butter. Place a second sheet of the filo at a 45degree angle over the first, and brush with butter. Place a third sheet at a 45degree angle over that one and brush with butter.
8. Spoon a tablespoon or two of the tomato salad onto the center. Gather together the corners of the filo and gently twist the ends as you would the ends of a hard candy wrapper. Fan out the ends into a rose floret and peel down the petals to make a nice crown. Place on a baking sheet and brush the top with butter. Repeat this until mixture is gone.
9. Heat 12 minutes or until the sides are golden brown. Serve warm