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Categories:Viewed: 13 - Published at: 8 years ago
Ingredients
- 2 cups Broccoli (Asparagus, Spinach, Escarole, Swiss Chard, Zucchini, or Leeks) Blanched, Steamed, or Simmered & Drained
- 2/3 cup Light Cream or Whole Milk
- 1 Egg Large/Extra Large
- 1/3 cup Pecorino Romano or Parmesan Cheese, Grated
- 12 Won Ton Wraps
- 2/3 to 1 cups Shredded Mozzarella, Asiago, Cheddar, Feta, or Swiss Cheese
- Salt and Pepper, To Taste
- 2 - 3 tablespoons Olive Oil
- Paprika for Garnish
Method
- Preheat oven to 350 degrees.
- Steam broccoli until stalks are tender when pierced. Allow to cool.
- Puree the broccoli with the cream/milk, egg, and grated parmesan/pecorino cheese. Season the mixture.
- Coat the bottom and sides of a 8"x8" pan with olive oil. Place 4 won ton wraps in the bottom of the pan.
- Spoon "Green" puree over wraps to cover and sprinkle with a light layer of shredded cheese.
- Repeat layering twice more, dusting the top with paprika and an optional drizzle of olive oil,
- Bake for 30-35 minutes, until slightly puffed and golden. Cool, then cut into desired wedge size.
- Serve at room temperature, slightly warm, or chilled.
