Cooking with E! - Small Bites - Part 3 - Flaky Phyllo "Potstickers" stuffed w/ Bacon, Spinach, and Mushrooms

Don't be afraid to PHYLLO!

Merry Christmas friends, family, and the rest of the world out there! If you don't remember, in my previous post, Small Bites - Part 2 - Savory Tomato Jam, I mentioned if you're not ahead with shopping and cooking, you're behind. I confess... I'm BEHIND! HAHA! But all busyness is fun this time of the year. It seems this is the only time of year that your employer might actually understand that you're so busy, and behind on your work. I think its not that they understand, its that they don't realize because they are so busy themselves! Let's take a second and step into the kitchen! This week I promised you a phyllo recipe that would be hard to compete with, including bacon, mushrooms, and spinach! YUM! Lets DO THIS!

Phyllo "Potstickers"

nut free

Yields: 10-15 Potstickers

Quantity       Ingredients

• 5ea            Slices of bacon
• 1 hand full    Baby Spinach
• 5ea            Mushrooms, sliced (I used button mushrooms)
• 1 pinch        Cheese (I used a colby jack blend, try Parmesean)
• To Taste (TT)  Salt/pepper
• 1pckg          Phyllo Dough (I used athens brand from the frozen section)
• 1 stick        Melted Butter

Tools

• Saute Pan(2)
• French Knife
• Cutting Board
• Wooden Spoon
• Bowl
• Pastry brush
• Cookie Sheet

 

Technique

For the filling:

1. Take your slices of bacon. Dice them. Since the fat becomes very loose at room temperature, this is easiest when the bacon is very cold. Crisp up in your saute pan.
2. Wilt your spinach in a saute pan. (Use high heat and a little bit of oil. Make sure your pan and oil are both hot before adding the spinach. Move around often until completely wilted. Season with salt and pepper. This is a quick process)
3. Remove your spinach from your pan and add your sliced mushrooms. Don't be in a hurry to shake your pan. You want to get some browning on these. This will add priceless flavor!
4. Take your spinach and give it a quick chop. This will help your potsticker "eat" better.

5. Once your mushrooms are nice a colorful, tender, and flavorfull take those out of the saute pan and give it a quick chop too.
6. Drain the fat from your crispy bacon and it to your bowl. Add spinach, mushrooms, and cheese. Season with salt and pepper. Mix. Taste, reseason and repeat if needed.

This taste, reaseaon and repeat process is SO KEY! I can not stress enough the importance. You can't be sure on how good it tastes unless you taste it. Perhaps it needs salt, or pepper, or something else and you just can't put your finger on it. Maybe a squirt of lemon juice, or zest. Taste taste taste and reseason when needed! I'll touch on the importance of acid, salt, and fat (olive oil, butter) in the new year!

For the phyllo:

1. Its important to take your phyllo out of your freezer and into your fridge atleast over night if not 2 nights.
2. Carefully open your phyllo and take on sheet place it on your board.

   Be watchful of your phyllo. It can dry out very quickly due to how thin it is. Cover when not using and work at a reasonable pace. This is not the time to be running around doing other things. When you start your phyllo, don't stop untill you're finished!

   
   

3. With your pastry brush, carefully paint melted butter on to each layer. Once the layer is completed gently place another sheet of phyllo directly on top. Create 4 layers. Don't be shy with the butter.

   Phyllo is bland, feel free to put your favorite spices in between the layers for added kick and personality! 

4. Once your layered sheet is completed, I like to trim off just the very ends of it. Typically even if you butter the edges very well, they still dry out and are just a pain in the butt! Trim them, throw them away, good ridance!

5. Cut your sheet into six squares. Place a teaspoon of filling on each one. Bring all the edges together at the top and secure the shape by pressing it all together.
   

   Freel free to try a different shape! Keep in mind the phyllo is very flaky. I would shy away from making these suckers more than two bites. It will fall apart by then!

6. Bake at 350F for 6-10 Minutes! Serve Warm!

   
   
   
   
   

This will be the last post this year! In the new year I will be showing you guys creative alternatives on how to eat healthy. And how you can eat "healthy" and not even realize it. Its all in the ingredients! Have a safe holiday!

E