An Easy Way to Use Phyllo Dough for Breakfast, Brunch, and Dinner.

Fyllo or phyllo dough, can be used in many ways, but I am going to show you one of the easiest ways to play with it, and cook for any meal.

For Breakfast:

Rum Grape fyllo fold over’s:

I. Grapes, as many as you like

II. Hot cereal, cooked your favorite way, I chose a form of grits

III. A shot of rum

IV. Cinnamon, sugar,white sugar, and or syrup

V. Fyllo dough

VI. PAM or equivalent

Simply cook your hot cereal with the amount of salt, sugar, and butter you like. Then add grapes, chopped in half or quartered if large, and a shot of rum, mix and let simmer low for a few minutes. Cool while oven is preheating to375 and as you work with the fyllo dough, keep a damp cloth over the rest. Spray each sheet with pam, its much easier than brushing with butter. Layer 5 sheets, spraying each one as you do, then cut the sheets in half with a pizza cutter. Place the hot cereal in a corner and fold to your liking, and bake about 11 minutes or until golden brown. Serve with powdered sugar, cinnamon, and or syrup.

For Brunch:

Caramelized Onion and Egg cannoli

I. ½ onion

II. 2 egg whites

III. 1 egg

IV. ¼ cup cheese

V. Salt and pepper

VI. Small fresh garden tomato

Caramelize onions in olive oil or whatever you have, while its cooking add plenty of black pepper and salt, when done add the blended egg and egg white, scramble till done, and while cooling have oven go to 350. Arrange your fyllo by keeping opened pack under a damp cloth, and one sheet at a time, over wax paper, spray with PAM. Use 5 sheets, and cut across with the pizza cutter three times, and lay a spoonful of eggs and onions on one end. Sprinkle with cheese, then roll, after rolling place a thin slice of tomato on each one repeat to make 6 or as many as you like, then bake 10-15 minutes, or until golden brown.

For Dinner:

Chicken Fyllo Enchaladas

You will need:

       I.            2 boneless skinless chicken thighs

    II.            ¼ cup cheese

 III.            Can petite diced tomatoes

 IV.            Taco seasoning

    V.            1 fresh corn on the cob, uncooked

 VI.            2 cloves garlic

VII.            Fyllo dough

VIII.            PAM

Cook your chicken in a large skillet, seasoned as cooking. Move aside to cool and shred. Clean the skillet of access drippings then add garlic and freshly cut corn, and brown them in the heat. Add the canned tomatoes, drained, and shredded chicken, and taco seasoning, simmer on low for 10 minutes.  Have oven preheated to 350 and prepair fyllo as I said above, on wax paper, spraying each sheet with PAM, in 5 layers. Cut across 3 times, fill with chicken mixture, and make them look like an enchilada, but I always cook seem side up to prevent sticking. Cook them about 15 minutes.

  Top with more mixture, hot sauce, and or plain yogurt, sour cream, cheese and even olives if you like.