APPLE TORTE (TORTA MELA)

Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante

Ingredients
1 set Athens® Ready-to-Go Phyllo Dough™, thawed
6-7 medium Granny Smith apples, cored, peeled and sliced
1 cup granulated sugar
1 tbs. vanilla flavor
1 lb. Italian vanilla gelato
Fresh mint to garnish

Cut one set of Athens Ready-to-Go Fillo Dough™ into six 6" squares. Lightly butter the outside of a ramekin and turn upside down on a backing tray. Drape each small cup with a square of Athens Ready-to-Go Fillo Dough™. Bake in a preheated 375°F oven for 25 to 30 minutes or unitl golden brown. Allow to completely cool before turning over and removing cup.

Place apple slices in a pan with sugar over flame. Stir mixture to thoroughly coat apple slices with sugar to caramelize. Add vanilla flavoring. When sugar is caramelized, place a scoop of gelato in each fillo and top with apples slices. Serve with fresh mint.

YIELD: 6 SERVINGS

CHICKEN BREAST WRAPPED WITH PROSCUITTO DI PARMA, MOZZERELLA, AND FILLO DOUGH (POLLO CAPRESE CON PROSCUITTO)

Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante

Ingredients
1 set Athens Ready-to-Go Phyllo Dough™, thawed
3 6-8 oz. boneless chicken breasts, split down the center
2 fresh mozzarella balls, sliced 1/4 inch thick
6 slices prosciutto di Parma, sliced thinly
Salt and freshly ground black pepper to taste

Cut one set of Athens Ready-to-Go Fillo Dough™ into three long strips. Lightly season each half chicken breast with salt and pepper, layer with one slice of mozzarella cheese and proscuitto and roll the fillo strips, keeping the ends of the dough closed. Score and bake in a preheated 375°F oven for 25 to 30 minutes or until golden brown.

Cut and serve with steamed asparagus or mixed vegetables.

YIELD: 3 SERVINGS

GOAT CHEESE FILLO PURSE (BORSA DI CAPRA)

Dino Lubbat, Owner/Executive Chef, Dinotto Ristorante

Ingredients
1 set Athens Ready-to-Go Phyllo Dough™, thawed
1 lb. goat cheese
2 medium red bell peppers
2 tbs. balsamic vinegar
1 lb. mesclun greens
Salt and freshly ground black pepper to taste

Cut one set of Athens Ready-to-Go Fillo Dough™ into six 6" squares. Top half of each square (diagonally) with 3-4 ounces of goat cheese. Fold over dough to form a triangle and seal tightly by pressing dough. Bake in preheated 375°F oven for 20 minutes or until golden brown.

Note: To roast peppers, char them over an open flame making sure not to overly burn the peppers. Place charred peppers in a bowl and cover with plastic. Allow to cool for 5 minutes. Remove plastic, peel off sharred skin, slice into 1/2" strips and remove stems and seeds.

Serve hot over a bed of Mesclun greens, top with roasted bell peppers and drizzle with balsamic vinegar.

YIELD: 6 SERVINGS

SALMON FILLO ROLLS

Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago

Ingredients
4, 4-ounce salmon fillets
1 lemon, cut in half
Salt and pepper to taste
3 tablespoons fresh parsley, coarsely chopped
3 tablespoons fresh dill, coarsely chopped
1 tablespoon shallots (or onions or chives), minced
2 sets of Ready-To-Go Fillo DoughTM (14" x 18"), thawed

Rub both sides of the salmon with the fresh lemon.

On a cutting board, cut 2 sets of fillo in half lengthwise to create 4 sets of fillo.

Place one fillet of salmon at the end of one set of the layered fillo dough, leaving 1” from the end and 1” from each side.

Season salmon with salt and pepper and sprinkle parsley, dill and shallots. Roll salmon over, and repeat seasoning on the other side. Fold fillo up over the salmon to form a roll. Pinch the sides to enclose the salmon.

Place the roll seam side down on ungreased cookie sheet. Repeat with the three remaining salmon fillets.

Bake in preheated 350°F oven for 25 to 30 minutes or until golden brown. Serve immediately.

Tips

• Use chicken breast or other seafood filling, if desired
• Serve with fresh vegetables or salad

Yield: 4 Rolls