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PHYLLO TURNOVERS  Ingredients
16 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
2 cups savory or sweet filling Preheat the oven to three hundred seventy five degrees. Lay a sheet of fillo dough on the work surface and lightly spray with cooking spray. Lay another sheet on top and spray again. Repeat with a third layer of fillo. Add five of the remaining fillo sheets without cooking spray to reduce calories and fat.
Trim the fillo stack to form a 7 inch by 14 inch rectangle. Cut this large rectangle in half into squares.
Place a half cup of savory or sweet filling in the center of a fillo square.
Fold the fillo in half to form a large triangle and seal the edges. Place the turnover on an ungreased baking sheet. Spray the top of the turnover. Repeat to create four turnovers.
Bake turnovers for about 8 minutes or until lightly browned and crisp. Serve immediately.
Tip:
Sprinkle the tops of the turnovers with cheese, breadcrumbs, cinnamon sugar, powdered sugar etc. depending on if the recipe is sweet or savory.
Yield: 4 turnovers
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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