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“Invented” a yummy dinner tonight :-)

7 years ago

last modified: 7 years ago

Inspired by a recipe in the paper a few weeks back, I decided to use up some phyllo I had lingering in the freezer and some feta in the fridge.

I took a large skinless, boneless chicken breast and cut it into small dice, along with some mushrooms and spring onions. Sautéed them all in some butter, then removed the solid bits to a bowl to cool and thickened the remaining pan juices and a little leftover chicken stock with some cornstarch and added the resulting light gravy (about 1/4 cup) to the other ingredients. When it was cool I stirred in some small diced feta and seasoned with pepper only as the feta had enough salt.

Took three sheets of phyllo, brushed melted butter under one sheet, then laid a row of filling about the thickness of a link sausage along one long edge. Tucked the ends of the phyllo over the ends of the filling to hold it in and rolled it up into a long thin sausage shape. Then I carefully curled the sausage shape into a spiral to make a large “snail”.

Baked on a greased sheet in the oven for 35 minutes, basted partway with extra butter, they were delicious and DH was impressed :-)

Featured Answer

LoneJack Zn 6a, KC

7 years ago

It does sound yummy. I would never have thought of it but then I would never have phylio lingering in the freezer either. One attempt at making Baklava was the only time I've ever bought phylio.

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Comments (6)

l pinkmountain
7 years ago
Funny I was just thinking about stuffed hand pies made with phyllo this morning. They wouldn't do well eaten out of hand, too crumbly. But this would be fab for dinner. I gave up phyllo though, I just got too frustrated with it . . . but I'll still do it occasionally for a fancy dinner party.
colleenoz thanked l pinkmountain
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I seldom see ground beef in supermarkets with the hard white fat that makes it juicy when it melts. They throw in all the connective tissue, which isn't fatty, just so there's something white in there to pass off as fat. Fatty hamburger isn't necessary in a recipe like chili where you brown the meat, but for meatballs, meatloaf, and burgers, you need hard white fat. With the right amount of fat, the meatballs will be light and a bit spongey. I'm buying my ground beef from a meat market now because they trim the meat and they grind the hard white fat along with the muscle meat. I've thought of buying a metal meat grinder like my mother had but I have nowhere to attach it. I would save the fat trimmings from a ribeye steak and grind it with well-trimmed chuck.
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John Liu
7 years ago
Sounds tasty! I love reading about improvisations and inventions. Will you do it again, will you make any changes? Just asking for when I copy you . . .
colleenoz thanked John Liu
User
7 years ago
This sounds good!
colleenoz thanked User
colleenoz
Original Author
7 years ago
last modified: 7 years ago
John, I quite liked them and DH looked quite keen when I said he could have the extra one. He also said he’d like it again.

Really they were pretty easy and straightforward to make, even in my (limited space and equipment) city kitchen.

I’d do them again as is, and I might experiment with a version without mushrooms but with sun dried tomatoes and kalamata olives for a more Mediterranean flavour...

Please, feel free to take the idea and run with it!

Let us know how you went :-)
artemis_ma
7 years ago
This sounds great, although for my taste buds I'd give them boneless chicken thigh meat... but either your original or your potential ingredients otherwise sound downright tasty!
colleenoz thanked artemis_ma

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