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One day after I'd made the Chocolate Salted Caramel Tart (over in Desserts.... *YUM*), I felt compelled to use the remainder of the phyllo dough that was leftover (about 2/3 of one of the two bags in the box). This is what I came up with - it's a winner on its own in my opinion.
Amounts are what I had... but it was an improv dish, feel free to adjust to what you have!
15-20 sheets phyllo dough
olive oil (to brush phyllo... maybe 1/3 c... I didn't measure)
1/4 c grated Parmesan (optional)
4 oz of smoked (cooked) Spanish chorizo, chopped in small pieces - or other tasty meat
1 c crumbled feta (about 4 oz)
2-3 T chopped fresh dill (fresh is really better, but I’ve done it with 1.5 t dried)
1 bag frozen spinach, thawed and squeezed dry (I wring it in a tea towel, then "fluff" it with my fingers)
1 egg
1/2 c Greek yogurt
1/4 t black pepper
1/4 t garlic powder
1/2 t garlic salt
Preheat oven to 425 F.
Mix all except phyllo, olive oil, and Parmesan (if using) in a bowl.
Line a rimmed baking sheet with parchment paper. Using a pastry brush, lightly brush a phyllo sized rectangle with olive oil. Lay one sheet of phyllo on top. Brush on more olive oil (you don't want to saturate it - I shoot for light coverage over 80-90% of the sheet). Repeat until you have a total of 7-10 sheets.
Spread the filling evenly on the phyllo. Top with another phyllo sheet, brush lightly with oil and sprinkle on 1-2 t of Parmesan (if using). Repeat until you have just 3 sheets left. Add the last 3 sheets as before, but without Parmesan. Use a serrated knife to score the top few layers into serving-sized pieces (quarters if you're serving as a main dish, smaller if appetizers). Sprinkle with 2 t sesame seeds if desired.
Bake until golden and crisp 20-25 minutes. Remove and let cool 10 minutes to 2 hours before serving.
I've successfully saved leftovers. Not *quite* as good the second day, but the top should still be crisp (if cooled before loosely covering and putting in the fridge). If you microwave it then put it in a nonstick skillet with a little olive oil, you can recrisp the outer bottom layer or two of phyllo.
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