Yesterday I shared some tips for school lunch and after-school snack time. Today I share a specific recipe, one that can be infinitely altered to suit your child’s taste. Best of all, they can be made in mass quantities and frozen, then heated when snack time arises...or even packed as a lunch entree.
Filo is a thin, Mediterranean dough. It is sold in packs of thin layers, that bake to a crispy crust in the oven. It is quite tasty, yet far lower in calories and fat than traditional puff pastry. The secret to working with filo is to ensure it stays damp while you work, so it does not dry out and crack. A simple damp clean towel can help with this task.
Filo Triangles
1 - 14-16 ounce box frozen filo sheets
¼ cup Earth Balance or butter
2 tablespoons water
1 – 15 ounce container part-skim ricotta
2 tablespoons grated Parmesan cheese
salt and pepper to taste
choose one or more additions: ¼ cup fresh herbs, ½ cup diced steamed vegetables, or ½ cup diced proteins such as meat or sausage
Preheat oven to 425 degrees.
In a medium bowl, mix the ricotta, Parmesan cheese, salt and pepper. Add any optional ingredients you choose. Mix well.
Melt the Earth Balance or butter in the microwave. Stir in the water. Keep warm by occasional 10 second cooking times in the microwave.
Open the container of filo. Roll out flat on a clean counter, cover with a slightly damp towel. Slice the filo dough in half lengthwise.
Place 1 tablespoon of filling at the bottom of one length of the filo. Folding in triangles, fold up the filo around the filling until you have a triangle shaped package.
Gently brush the outside with a bit of the Earth Balance mixture. Place on a cooking sheet. Repeat with remaining filo.
Bake for 12-15 minutes, or until the outside is slightly browned.
Makes about 4 dozen filo triangles.
(To freeze for future use, place on a cool cookie sheet and place in the freezer. Once fully frozen, place in a freezer storage bag and freeze for up to 6 months).
Life is sweet,
SPC