On a never-ending search for healthier food options, I made a chicken pot pie this week that called for a phyllo dough topping instead of the traditional puff pastry. With no butter, potatoes, or heavy cream, it was parsnips that lent the dish it’s signature creaminess and thick, hearty texture. I’m not a girl who swaps in carrot chips for their potato cousins and swears you won’t be able to tell the difference, so believe me when I say it was pretty amazing. The only drawback, the recipe called for 8 sheets of phyllo, leaving a bunch more that can’t be refrozen and will dry out in the refrigerator if left unused for too long.
What’s a girl to do?! Make pizza, of course. Is that an actual question?
I’m sure you could top your pizza with basically anything you want, so long as it’s already fully cooked. The toppings only serve a brief stint under the broiler to warm them up. I chose sharp cheddar and apple. Why? Because that’s what I had and this was a last-minute idea. Plus, apples and cheese are an awesome combo.
The construction is simple. Cut 4 sheets of phyllo in half width-wise to make 8 half sheets. Brush one sheet with olive oil and lay another sheet on top of it. Continue to build until all 8 sheets are stacked. Brush the top with more oil and then poke 3-5 times with a fork to prevent puffing up in the oven. Bake at 350 degrees for about 8 minutes until just golden and layer on shredded sharp cheddar cheese and thinly sliced Gala apples (use whatever kind you like, Gala’s hold up to the cooking and are the perfect sweet compliment to the cheese). Broil a minute or two until the cheese melts. Watch the edges of the dough, which are more likely to burn. Remove from oven and cut with a very sharp knife. Let the nom nom begin!