Phyllo dough is annoying.
Eighteen sheets come in one very small box. After making dinner, I now have 14 sheets left. These sheets of dough are somehow seemingly thinner than tissue paper and five times as delicate. I felt like some sort of Neanderthal because every time I even glanced at it a tear would appear.
Here is the recipe:
1 lb ground beef, browned and drained.
Shred 1 sweet potato- This is vague I know. I like sweet potatoes, so I used a large one.
2 cups of spinach- roughly chopped
Stir in a teaspoon or so of freshly chopped garlic. I put in a dash of two of the following spices- cinnamon, curry, salt, pepper and cumin. If you like spicy, add some. This recipe is not spicy in the least.
I mixed all of these things together in the pan until the spinach wilted.
Then, I layered 2 sheets of Fyllo dough, one on top of the other. Then cut the sheets in half so that I had 4, double layered, Fyllo rectangles. Pile a lump of the mixture into the middle of each rectangle and sprinkle a desired amount of cheddar cheese on top. Then fold over, a la quesadilla style and GENTLY fold over the excess corners.
Cook in the over for 30-ish minutes at 375.
Next time, I will make this with puff pastry because it is sturdier and I will make it spicier and I will top it with Greek yogurt, because in this family, as you know, we like to dip.
It should be noted the original recipe called for puff pastry, but I couldn't find any at the store, hence the Fyllo dough.
Food Network, WHAT?!
In other news, I bought Parker a recorder (the instrument, not an actual recording device) from WalMart today for $1. (I anticipate regretting this later.) I was trying to teach him how to play it- he can drink from a straw and blow on food when it is hot. My lesson plan included the phrase, "Just put it in your mouth and blow." I laughed for about 5 minutes about this. When I told Josh he followed suit.
Your parents are extremely immature. I apologize.