- 6
- 25 mins
- 40 mins
Ingredients
- TOPPING:
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/3 cup shredded Swiss cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 5 eggs, lightly beaten
- 1/4 pound ground fully cooked ham (about 3/4 cup)
- 6 sheets phyllo dough (14x9-inch size)
- 1/2 cup butter, melted
- 1/4 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Preparation
Step 1
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses and salt. Set aside.
In a large nonstick skillet, melt remaining butter over medium heat. Add eggs to the pan; cook and stir until almost set. Stir in ham and reserved cheese sauce; heat through. Remove from the heat.
Place one sheet of phyllo dough on a work surface. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Brush with melted butter. Sprinkle with 2 teaspoons bread crumbs. Fold in half lengthwise; brush again with butter. Spoon 1/2 cup filling onto phyllo about 2 in. from a short side. Fold side and edges over filling and roll up.
Brush with butter. Repeat. Place on a greased baking sheet; sprinkle each with 1 teaspoon cheese and 1 teaspoon parsley. Bake at 375° for 10-15 minutes or until golden brown. Serve immediately.
Yield: 6 servings.