This kid-friendly, broccoli-rich spin on the layered, spinach-filled triangles called spanakopita is a million times easier to make.
Hands-On Time: 90 minutes
Ready In: 2 hours
Yield: about 14 pastries
2 cups cooked chopped broccoli, well drained
8 ounces low-fat ricotta or cottage cheese
1 cup grated extra-sharp Cheddar (4 ounces)
1 large egg
1/4 teaspoon pepper
14 sheets phyllo dough, thawed (read the box for defrosting instructions)
1 stick unsalted butter, melted
Salt for sprinkling pastries
- Preheat the oven to 350 degrees. Stir together the broccoli, cheeses, egg, and pepper in a bowl.
- Lay a sheet of phyllo horizontally on a work surface, then brush the bottom half (long side) with melted butter. Fold the unbuttered half over onto the buttered side (so you're folding the rectangle in half lengthwise) and brush the top with butter. About 1 inch in from folded edge, mound 2 tablespoons of broccoli mixture in a line, distributing the filling until it's about 1 inch away from each short end of the sheet. Roll the folded edge of the dough over the filling, then fold in the short sides like an egg roll. Roll the rest up lengthwise.
- As you finish each roll, transfer it to a buttered baking sheet, seam-side down, and brush it with more butter. Repeat this process with the remaining phyllo and filling until the filling is all used up. Lightly sprinkle the rolls with salt. Bake the pastries in the middle of the oven until they're brown and crisp, 20 to 25 minutes. Serve immediately.
A serving of cooked broccoli has nearly as much vitamin C as an orange (vitamin C helps keep skin elastic and prevents bruising).