Filo Package with Chive Ribbon

Filo Package with Chive Ribbon requires about 1 hour and 25 minutes from start to finish. For 27 cents per serving, you get a hor d'oeuvre that serves 24. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 54 calories, 2g of protein, and 3g of fat per serving. 332 people were glad they tried this recipe. A mixture of leek, filo dough, fennel seed, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Feasting at Home. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is pretty good. If you like this recipe, you might also like recipes such as Care Package Brownies, Surprise Package Cookies, and Christmas Package Cheese Snack.

Servings: 24

Preparation duration: 70 minutes

Cooking duration: 900 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Roast Fennel and OnionsSlice leek (or onion) and fennel into 1/2 inch strips, drizzle with 3 T olive oil, 1/4 tsp salt , cracked pepper and roast in 400 F oven until tender and golden 40-50 minutes. Chop, or pulse in food processor until finely chopped. Fold into ricotta mixture, adding crushed seeds for flavor. Tofu "Ricotta"2 Cloves garlic1/2 C Parsley ( or any tender herb) zest of 1 one lemon14 oz firm tofu1 T olive oil1 T Nutritional yeast1 tsp saltcracked pepperPlace garlic, parsley and zest in a food processor, pulse till finely chopped.Add the rest of the ingredients ( 14 oz tofu, broken into pieces, 1 T olive oil, 1T nutritional yeast, 1 tsp salt, cracked pepper) Pulse repeatedly until granular like ricotta cheese. Set aside in med bowl.Place roasted fennel onion mixture in food processor, pulse until chopped. Mix together with “ricotta”. Add ground seeds. Or real herbed "Ricotta"2 Cloves garlic-minced1/2 C finely chopped Parsley ( or any tender herb)zest of 1 one lemon14 oz whole milk ricotta1 tsp saltcracked pepperMix in a bowl. Make purses: Prepare a damp paper towel, olive oil bowl w/ brush, sheet pan with parchment paper.Carefully Unwrap thawed filo. Cover with damp paper towel. Place one filo sheet on your work table (remember to cover filo with damp paper towel). Brush with olive oil. Place another sheet over top, and brush with oil. Cut into 6 equal squares. Working quickly, fill with 1 T filling and bring corners together, pinching together at middle. Tie a chive ribbon around the neck and place on sheet pan.Bake 12-15 minutes at 375 until crispy and golden. Serve with Herb “cream” sauceMake Herb Sauce (fully customizable)In a blender or food processorplace 1/2 block silken tofu1/4 C olive oil1/4 C water or just enough to blendjuice from 1/2 a small lemon1/2 cup fresh tender herbs ( parsley, dill, tarragon,basil, mint, or a combination)3/4 tsp kosher salt1/2 clove garlic ( optional)blend until very green and smooth GENERAL FILLO DOUGH HANDLING DIRECTIONS1. 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.

 

Step by step:

1. Roast Fennel and Onions

2. Slice leek (or onion) and fennel into 1/2 inch strips, drizzle with 3 T olive oil, 1/4 tsp salt , cracked pepper and roast in 400 F oven until tender and golden 40-50 minutes. Chop, or pulse in food processor until finely chopped. Fold into ricotta mixture, adding crushed seeds for flavor. Tofu "Ricotta"2 Cloves garlic1/2 C Parsley ( or any tender herb) zest of 1 one lemon14 oz firm tofu1 T olive oil1 T Nutritional yeast1 tsp saltcracked pepper

3. Place garlic, parsley and zest in a food processor, pulse till finely chopped.

4. Add the rest of the ingredients ( 14 oz tofu, broken into pieces, 1 T olive oil, 1T nutritional yeast, 1 tsp salt, cracked pepper) Pulse repeatedly until granular like ricotta cheese. Set aside in med bowl.

5. Place roasted fennel onion mixture in food processor, pulse until chopped.

6. Mix together with “ricotta”.

7. Add ground seeds. Or real herbed "Ricotta"2 Cloves garlic-minced1/2 C finely chopped Parsley ( or any tender herb)zest of 1 one lemon14 oz whole milk ricotta1 tsp saltcracked pepper

8. Mix in a bowl. Make purses: Prepare a damp paper towel, olive oil bowl w/ brush, sheet pan with parchment paper.Carefully Unwrap thawed filo. Cover with damp paper towel.

9. Place one filo sheet on your work table (remember to cover filo with damp paper towel).

10. Brush with olive oil.

11. Place another sheet over top, and brush with oil.

12. Cut into 6 equal squares. Working quickly, fill with 1 T filling and bring corners together, pinching together at middle. Tie a chive ribbon around the neck and place on sheet pan.

13. Bake 12-15 minutes at 375 until crispy and golden.

14. Serve with Herb “cream” sauce

15. Make Herb Sauce (fully customizable)In a blender or food processorplace 1/2 block silken tofu1/4 C olive oil1/4 C water or just enough to blendjuice from 1/2 a small lemon1/2 cup fresh tender herbs ( parsley, dill, tarragon,basil, mint, or a combination)3/4 tsp kosher salt1/2 clove garlic ( optional)blend until very green and smooth GENERAL FILLO DOUGH HANDLING DIRECTIONS

16. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.

17. Carefully unroll fillo sheets onto a smooth, dry surface.

18. Cover fillo completely with plastic wrap, then a damp towel.

19. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.

20. Microwave butter until melted. This will give you a lighter and flakier pastry.

21. Brush each layer of fillo with melted butter, margarine or oil.

22. To prevent edges from cracking, brush edges first and then work into center.

23. Be sure to brush the last layer of fillo with melted butter.

24. Fillings should be chilled and not excessively moist.1

25. Fillo may be rolled and refrozen to store when not in use.

Nutrition Information:

covered percent of daily need