I was always intimidated about working with fillo but I saw my mom doing it recently and realized it wasn't as hard as imagined. It kind reminded me of an art project, in light of the thinness of the fillo and the brushing it with oil.
Speaking of art projects, the hubbs made me an awesome poster before one of the 5ks we ran together last month (since he didn't think he'd be able to go). Yes, that is a picture of my head from our wedding on a runner's body crossing the finish line just ahead of Sonic the Hedgehog. Yes, Superman is crying in the corner. Isn't it creative?
-extra virgin olive oil
-sheets of fillo dough, thawed (as per package directions)
-bunches of kale, destemmed and chopped, sauteed in garlic
-skim or part-skim mozzarella
-skim or part-skim ricotta cheese.
1. Preheat oven to 350 degrees.
2. Lay out fillodough in a greased baking pan and cover with topping.
3. Add cheeses and kale then layer more fillo dough, being sure to brush each sheet with olive oil.
4. Bake for 30-45 minutes (or when it is appears done).