Filo Broccoli Bake
|Onion||1 Medium, chopped|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger||1⁄2 Teaspoon|
|Dry oregano||1⁄2 Teaspoon, crumbled|
|Chopped parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Mushrooms||2 Cup (32 tbs), sliced|
|Chopped broccoli flowerets||3 Cup (48 tbs)|
|Ricotta cheese||3 Cup (48 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs), melted|
In a large skillet, saute onion in vegetable oil until soft. Add garlic, ginger, oregano, parsley, salt and pepper. Cook for 2 minutes. Stir in mushrooms and saute for 3 minutes. Remove to a large bowl.
Steam broccoli in a small amount of boiling water for about 3 minutes until just tender. Drain well and add to onion mixture. In a small bowl, mix ricotta, Parmesan and Cheddar cheese with cornstarch or arrowroot. Stir into vegetable mixture.
Brush a 9 x 13-inch baking pan with a small amount of the melted butter. Brush the top of 1 sheet of filo with butter and lay it in the bottom of the pan. Repeat buttering and layering with 11 more sheets.
Spread all the filling mixture over layered filo.
Brush another sheet of filo with melted butter and lay over filling. Repeat process with remaining 7 sheets.
Bake at 350° F. for 40 to 50 minutes until golden. Let cool for 15 minutes before gently cutting into serving portions with a serrated knife.