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Ok this is a starter or a meal. We are still fiddling with the recipe, however here is our first one. This is hubby’s idea, but I figured there is some versions of this already in existence and on further research after we made our idea I found Greek Kimadopita and Egyptian Goulash as examples as well. The other recipes on the net are worth checking out for their versions… here is what we did without the internet search.

Pick up frozen Phyllo sheets from the frozen foods section. Follow instructions for use… defrost in refrigerator, mix up 1 Tablespoon of Olive Oil, 1 Tablespoon of water and two egg whites… retain egg yolks in second bowl. Layer a pan you preoiled with layers of Phyllo and brush lightly with egg white oil water mixture. When you are about half way through a roll of the dough sheets, stop layering and add the filling.

The Filling: Prepare this while you preheat the oven to 375 degrees Fahrenheit about 190 degrees Celsius, so you have it ready to go. We sautéd mild sausage, diced onion, minced garlic, shredded carrot, chopped canned water chestnuts, and pine nuts together. Since this was one of the snacks for Thanksgiving we kept it on the more mild side of spice.

After putting in layer of filling then continue layering the phyllo sheets. On the too sheet after brushing with egg white mixture I brushed with egg yolk.

I baked this for about 20 minutes. Checking on it of course.

Cut into squares.

Mistakes: I cut in Triangles that were too small. Larger squares would have been easier. We also made too much filling… however the left over filling is going to go into tonight’s Kimchi Egg Rolls or Potstickers (deciding on which one to make still).

Anyway it was a hit and folks liked it.

The filling options are pretty endless. You could make Vegetarian ones, egg and breakfast meat ones, use different spices (southwestern, Italian, curry with any ground meat) and so on.

Happy Cooking folks