Don’t Fear the Fillo (Phyllo)

Once dreaded and feared; now tamed and tasty, Fillo will forever more have a place in my freezer.  It was Jamie Oliver who inspired my first foray with fillo dough – you know that flaky crusty paper thin wrap that seems at once so rustic and yet elegant.  I made his potato asparagus tart and it came out well except that it reminded me of peasant food.  Perhaps that was the intent.

I have been waiting for a night when I didn’t have much in the house and I could use the fillo as star of the dinner show.  Peering around my fridge and thinking fast, I grabbed some eggs and decided that a tart like recipe could be concocted.  Inspired by the elegant side of fillo I also pulled that out of my fridge (remember to transfer from freezer to fridge at least a day before you want to use it).

Tonight in my second go around I ventured off into uncharted and unscripted territory on my own.   With my eager daughter at my side, I laid out out the sheets while she brushed on the melted butter.  We formed a lovely rhythm and she was especially proud to be part of the creation when we pulled the beauty out of the oven.    The recipe calls for 8 eggs and that sounds like a lot, but it is only one per serving. My husband commented it was light and tasty.  I served the dish with a nice big salad.  This dish would also be a great brunch item.  So go ahead and buy that fillo; it’s in your grocers freezer case near the pies.  And don’t be afraid – be inspired!

Sundried Tomato Fillo Tart

16 sheets of Fillo Dough

5 Tablespoons of Melted Butter, divided

2/3  pound of fingerling potatoes halved; or potato of your choice cut in 1/2 inch cubes (about 2 Big Handfuls of Potatoes).

1 large leek, top and bottom trimmed, sliced thin

8 eggs

1/4 cup water

1/4 cup heavy cream

1 1/2 tablespoons of salt

generous pinch of white pepper

1 cup of shredded mozzarella cheese

1/2 cup of sun dried tomatoes (dehydrated, not in oil)

1/4 cup of fresh basil for garnish, sliced into ribbons

Set a large pot of water on the stove, add the potatoes and turn heat to medium.  Add a pinch of salt and cook at a low boil for about 20 minutes or until tender, adding the sun dried tomatoes in the last five minutes.

Melt 1 tablespoons of butter in a small sauce pan and add the leeks, saute and stir occasionally until wilted. Remove from heat.

Melt 4 tablespoons of butter in a small saucepan.

Working quickly brush the inside of a 9 x 12 baking dish with the butter and begin to layer and overlap the sheets of fillo, leaving a one inch over hang of the fillo over the sides. Covering the entire dish and brush with melted butter between each layer. Once you use up all the fillo, cover the dish with a damp tea towel.

In a large bowl whip together the eggs, water, cream, salt and pepper.  Stir in the cheese and set aside.

When the potatoes are tender, drain and arrange in the prepared fillo dish.  Remove the sun dried tomatoes and chop finely.  Add the tomatoes to the egg mixture, stir and then pour the egg mixture over the potatoes in the fillo dish.

Bake at 350 degrees for 30 minutes or until the eggs are set.  Remove from oven and garnish with the fresh basil.

Enjoy!

Jill