Ingredients
- 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 tsp pepper
- 14 sheets phyllo dough, thawed(read the box for defrosting instructions)
- 1 stick unsalted butter, melted
- salt for sprinkling pastries
Preparation
Step 1
preheat the oven to 350. stir the 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 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 foil. 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, 20-25 minutes.