By Rob Feenie, Mark McEwan
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Additional info for Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends
Use a sharp knife to cut the phyllo rolls crosswise into slices 2 inches wide. Arrange the slices in the baking dish, one cut side down, keeping them close to each other. To make the topping, lightly whisk eggs in a medium bowl, then add club soda (or sparkling water), sour cream, baking powder, melted butter, salt and pepper and mix well. Pour this mixture over the phyllo rolls and bake for 30 minutes. Reduce the oven temperature to 350˚F and bake for an additional 15 minutes. These phyllo rolls can be served immediately or refrigerated in an airtight container for up to one day.
Best Grilled Ham and Cheese Sandwich 1 Tbsp + 1 tsp unsalted butter 2 slices light or dark rye or sourdough bread 1 egg 3 oz shaved ham 3 oven-dried tomatoes 1 oz Brie cheese 1 oz Swiss cheese, such as Emmental or Gruyère, sliced This comforting dish is perfect for cold winter days. My wife is the master of this sandwich, which my daughter Jordan could eat pretty much every day. For best results, use good-quality meats and cheeses, such as prosciutto cotto and Brie, and have all your ingredients ready to go before you begin.
Repeat with the remaining phyllo and filling, until you have 10 spring rolls. Bake spring rolls for 15 to 20 minutes, or until shiny and golden brown. Serve immediately. Ricotta, Feta and Spinach Phyllo Rolls 2 bunches spinach 1 cup crumbled feta cheese 1½ cups ricotta cheese 2 to 3 Tbsp vegetable oil 1 lb phyllo pastry, thawed 3 eggs � cup club soda or any sparkling water 1 cup sour cream 1½ tsp baking powder 3 Tbsp melted butter � tsp salt 1⁄8 tsp black pepper Jasmin Porcic, Cactus Club Cafe’s test kitchen chef, is a man I cannot say enough about: he has a heart of gold and a true passion for food.