Posts Tagged ‘Phyllo’



I love having company over for Friday nite dinner. I have been entertaining on a regular basis since 1990 and it’s always a pleasure to share a meal with my friends, or new neighbors and even people who are new to Toronto and I barely know!! Lately I’ve been sending my guests the menu in advance to make sure that they like everything and have no allergies to anything I’m going to serve.

My rule of thumb these days: One main course and three side dishes. (and dessert, of course)

Last Friday night, the meal I served consisted of:

Phyllo Wrapped Halibut in a Lemon Cream Sauce (see recipe below – courtesy of

You will look like a rock star if you make this dish!!

Tzatziki: (sorry no official recipe except to combine cucumber slices, crushed local garlic, (I used garlic from Stone Soup Farms) greek yoghurt, and dill in a bowl) ps local garlic makes ALL the difference.

Parmesan Celery Salad (courtesy of Cookbooks 101) ps. click on the link for the recipe!

Jicama with chipotle seasoning and lime juice.

Here’s the recipe for the fish dish. Hope you get a chance to try it.

Phllyo Wrapped Halibut in a Lemon Cream Sauce

Original recipe makes 2 servings
  • 2 tablespoons melted butter
  • 4 sheets phyllo dough
  • 2 (5 ounce) halibut fillets
  • salt and pepper to taste
  • 2 teaspoons chopped fresh dill
  • 3 tablespoons lemon juice
  • 1/2 cup whipping cream
  • 2 green onions, finely chopped
  1. Preheat oven to 425 degrees F
  2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
  3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
  4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
  5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.
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For years and years, I did not go NEAR a recipe that involved phyllo dough. I was frozen with fear. I don’t know why but I wouldn’t touch the stuff. Then one day I saw a course being offered called “FEAR OF PHYLLO” and I quickly signed up.

During the class we learned how to make sweet potato purses, spinach/feta bourekas, streudel and more. I think it was one of the first cooking classes I ever went to and I loved the fact that it was hands on.

I STILL have the outline from this course (I am not a hoarder – I swear). But for some reason I make the same thing with phyllo – over and over again. I am addicted to making phyllo cups. I make them – freeze them – serve them.

Here’s the most important thing you need to know: when you are ready to start this recipe, please do not answer the phone, do not take out a load of laundry or start to empty the dishwasher …you must focus on the phyllo!! Otherwise it will dry up, crack, and you will be swearing at me!!


one package of phyllo dough (thawed)

1/2 cup melted butter

muffin pan, scissors, pastry bush


1. brush one sheet of phyllo dough with melted butter

2. cover it with another sheet of phyllo dough and brush that sheet with melted butter as well

3. take yet another sheet of phyllo dough and brush that sheet with melted butter. (I used 4 sheets for a “thicker” phyllo cup)

4. take SCISSORS and cut the sheets into healthy sized squares

5. place the square into a muffin pan

6. bake in preheated 375 oven for 8 minutes. (till golden brown).

That’s it. How simple, wouldn’t you agree?

Then I take the phyllo cups and freeze in a tupperware container  till I need them.

ready for the freezer!!

What do I do with these phyllo cups? Here’s some ideas:

-goat cheese with a roasted tomato

-roasted garlic

-ricotta with mint/honey

Curious to know if you use phyllo dough often and what you use phyllo dough for.

Note: I put the leftover phyllo dough into a zip loc bag and put it in the freezer.



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