Cookerati

I’ve been given the opportunity to sample some different types of organic (love it) fillo sheets from the Fillo Factory.  When I’m shopping I first see if there is a quality product in the organic section.  I’m thrilled that I can find fillo dough frozen that’s organic too. I used the organic spelt fillo dough for this recipe with some squash I bought at the farm stand. I’m not an expert with fillo dough.  I use it and follow the rules about keeping them moist as best I can, but sometimes they fall apart.  My fake out is to tear strips of fillo dough and layer them across the top nice and neat.  My family loved eating the crunchy top and peeling it apart.  I thought it was funny the way they pulled apart the layers.

The Fillo Factory Fillo Sheets should be defrosted and placed flat, covered with a damp towel to keep from drying out.

I used:

2 yellow acorn squash

2 delicata squash

1 green acorn squash

  Ingredients:

Squash – enough for about 3-4 cups

Olive Oil

1 Onion – diced

2 garlic – minced

Sage – nice handful of fresh sage

1/2 cup grated grana padano cheese

salt

pepper

melted butter

8 Filo Factory Fillo Dough Sheets

Directions:

Slice each squash in half lengthwise, scoop out seeds with a spoon and drizzle with olive oil.  Place the squash cut side down on a baking sheet, and bake until soft.  I used a silicon sheet on the pan for easier cleaning. Peel the squash, and slice into bite size cubes.  Sauté onion, garlic and sage in one tbs of oil until the onions are soft.  Place squash, onion, garlic, sage, salt, pepper and cheese in a bow. 

Work with the fillo but try to keep the sheets damp.  As you use each one, brush with melted butter. Place six of the sheets on a baking dish so that the ends stick out over the side overlapping. Fill the Filo lined baking sheets with the squash mixture and fold the ends over the top.  If you can do it all nice and neat, great.  Mine needed a little work, so I placed one sheet over top, then the next sheet I tore into wide strips, layered over top and tucked in the edges. The squash had such a nice savory flavor, not like pumpkin pie at all.  This makes about 8 servings, or more if spread out in a larger dish making a thinner layer.  It would be a great bring to the family gathering dish.  We had leftovers that were delicious reheated.  You could probably cover the top of the pan after preparing and bake right before you are ready to use it if you want to make it ahead.