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Spinach Phyllo Pie
preheat oven to 350°
1/2 Pkg (1#) prepared phyllo or strudel pastry, warmed to room temp.
Sauté onion in 1/4 cup hot butter (about 5 min.) Add spinach, combine & remove from heat. In a large bowl, beat eggs, stir in cheese, parsley, dill, salt and pepper. Add spinach mixture and mix well with a wooden spoon. Brush a 9"x13"x2" pan lightly with melted butter. Layer with eight phyllo leaves, brushing each layer with butter. Add spinach mixture. Layer with 8 more leaves brushing each layer with butter. Using scissors or knife; trim off uneven edges. Cut through top layers to form 18 rectangles. Bake 30-35 minutes or until top crust is puffy and golden.
Salmon Tofu Phyllo Pie
preheat oven to xxx °
PREP AND BAKING TIME: 1-1/2 hours
1 (12.3oz) Mori-NuŽ Silken Tofu Lite Extra Firm
In the food processor fitted with the metal chopping blade, process until smooth the tofu, egg substitute, garlic powder, pepper, dill and parmesan. Add in the onions and process until finely chopped. Add in the spinach and pulse to combine. Add the salmon and feta cheese. Pulse 2-4 times briefly just to combine. You should be able to see chunks of salmon throughout the mixture. Be careful not to overprocess.
Quickly fit the first piece of phyllo dough into an 8"x8" baking pan. Spray lightly with non-fat cooking spray. Dough will be hanging over the edges of pan. Fit the next piece of phyllo dough into pan at a 45° angle to the first piece (catty-cornered). Repeat with remaining phyllo.
Scrape the filling into the phyllo crust. Gently fold the edges of the phyllo over the sides of the filling to form a crust then spray lightly with cooking spray. Bake in a preheated 400°F oven for 50 min. Let stand 10 minutes before serving. Serve hot or at room temperature. Nutrition Facts (per serving) Calories: 300 Fat: 11g Cholesterol: 25mg Sodium: 1520mg Carbohydrate: 20g Fiber: 4g Protein: 30g Soy Protein: 4g Featured Product(s): Mori-NuŽ Silken Tofu