PHYLLO BUNDLES
Serves 4
"IN THE KITCHEN ~WITH MOM" p. 82
Ellayne Elias
In a large skillet, melt the butter and saute' the garlic. Add the
shrimp and cook for about 5 minutes, or until the shrimp turn pink. If you are using frozen shrimp, this will take a little longer. Remove the shrimp to a bowl with a slotted spoon. Reserve the juices in the skillet. When the shrimp have cooled, cut them into thirds or quarters. Add the crumbled feta cheese and fresh ground pepper to the shrimp. Set aside.
SAUCE:
Add enugh white wine to the reserved pan juices to make 1 cup of liquid. Melt the butter in the skillet over medium-low heat and add the flour, mixing with a wire whisk until smooth and blended. Slowly add the cup of liquid, and the the half & half, stirring constantly with the wire whisk. Add salt and pepper to taste. Continue cooking for 3 to 4 minutes, until smooth and thickened. Remove from heat, add the shrimp/feta mixture to the sauce, and set aside.
3 tablespoons butter
4 cloves crushed garlic
1 pound small shrimp, (cleaned
and deveined)
1/2 pound feta cheese, crumbled
fresh ground black pepper
SAUCE
white wine
4 tablespoons butter
4 tablespoons flour
1 cup fat-free half & half
salt and pepper to taste
PHYLLO BUNDLES
8 phyllo dough sheets
butter flavored cooking spray
Place one sheet of phyllo on the work surface. Spray it with butter-flavored cooking spray. Place a second sheet over the first sheet. Spray with cooking spray. Repeat 2 more times so that you have a stack of 4 sheets of phyllo. Cover the remaining phyllo dough sheets to keep them from drying out. Trim 4 inches from the short end of the stack to make a 14-inch square. Reserve the trimmed strips; cover them with plastic wrap to keep them from drying out. Cut the 14-inch square stack into four 7 X 7 inch squares. Repeat this process with 4 more phyllo sheets to have a total of eight 7-inch squares.
Place 1/8 of the shrimp/feta filling on the center of one square stack of phyllo. Fold one reserved trimmed 4-inch strip in half length-wise and wrap it around the mound of filling on the square. Scrunch the edges of the square up and around the strip and the filling so that it looks crumpled. Spray the bundles with butter-flavored cooking spray and place on a buttered baking pan. Repeat with the remaining phyllo stacks and shrimp/feta filling. You will have 8 bundles. Bake for 15 to 20 minutes, until the phyllo is golden crisp and browned along the edges, and the filling is hot.