Broccoli Nests


3 small broccoli florets
1/4 of a package of shredded phillo dough
1/4 cup olive oil
shredded sharp cheddar cheese, optional


Cut florets into smaller pieces. Bring water to a boil over high heat. Add salt, broccoli florets, and bring to a boil again. Lower the heat to medium and let the broccoli cook for 5 minutes. Drain and shock with ice cold water. Set aside.
In a bowl, combine olive oil and shredded phillo dough. Make sure that all the dough is covered with oil. Let rest for 5 minutes, so that the dough absorbs the oil. I'm using olive oil, but you can use the same amount of melted unsalted butter.
Arrange the dough into a cupcake baking pan (10-12) or muffin baking pan (6). Press the dough down firmly and add the broccoli florets (just the top portion, without stem) and sprinkle with salt and black pepper.
Bake in 400*F preheated oven for 8 - 10 minutes.
Top with caramelized onions and/or cheese (optional) and return to the oven (oven is now already turned off) for 5 minutes, just enough time for the cheese to melt.
Serve drizzled with freshly squeezed lemon juice or sauce or dressing of your choice. I like it simple, so lemon juice it is!


It's time to test my appetizer recipe idea. This time with broccoli...real deal with shrimp in a creamy sauce or maybe just bake the nests, and later fill them with crab or shrimp salad or something similar.

Shredded fillo dough is so versatile. And you can go in both directions: sweet and savory. Instead of using broccoli, you can use all kind of other fillings: meat, chicken, shrimp. You can also just bake the nests and later fill them with crab salad, fruit salad, instant pudding, ice-cream, .... possibilities are really endless!

Broccoli nests are also a perfect way to introduce youngsters to broccoli. Who can possibly resist the crunch?


5 servings


Saturday, January 22, 2011 - 5:06pm


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