I found this recipe in my recipe binder. I’m not sure where it is from nor how old it is. I do know that I started the binder when I moved out on my own (early 2006, I think), so it is somewhat more recent than that.
To make this go more quickly, I chopped up an onion and 3 garlic cloves earlier in the morning. When it was time to make dinner, I sauteed them in some butter.
When it was smelling yummy, I added a bag of frozen broccoli. I did have fresh, but I had it in mind for another meal. I sprinkled some salt on top, too.
When it was all melded up, I removed it from the heat and let it cool down a bit. In the meantime, I rolled out a sheet of phyllo dough.
FYI- Phyllo dough is really really tough to work with. It did get better the more I worked with it, though. I mixed 1/2 an egg with some melted butter and brushed the sheet with it. Then I repeated it 4 more times so I had a total of 5 sheets ready to go.
Once the broccoli mixture was cooled, I added in 2 cups of shredded cheese (Pecan Jack and Garlic Chive Cheddar) and the other half of the egg.
I poured the mix onto the bottom of the phyllo stack. I only used about half.
I rolled it up, and it popped! If you are trying this at home, that’s not supposed to happen.
I took the other half of the mixture and stuffed it into these super cool premade spinach phyllo cups that my dad bought me.
I baked it up for a half hour at 350*.
SUPER YUM! This made enough for John and I to have for dinner AND there are enough bowls for John to take for lunch. Aside from the phyllo difficulties, this was super easy. Next time, I think I am going to make it more like a stromboli with pizza dough, but I will make it reeeeally thin.
This post was featured on Full Plate Thursdays with Miz Helen and Seasonal Sunday at Real Sustenance!