This recipe is a bona-fide Kris original. The inspiration came from the idea that crunchy filo dough is always good, so putting other yummy stuff between it can only make it better. (Sorry for the lack of amounts -- it's one of those things that you just have to feel.)
several sheets of filo dough
olive oil
coarse salt
sliced mushrooms
ground sage
salt
julienned red bell peppers
cumin
cayenne pepper
faux feta (see recipe below)
spinach leaves
juice of one lemon
packaged cous cous
radish or onion sprouts
Spray oil on bottom of baking sheet or put down a sheet of parchment paper. Lay down a sheet of filo, spray or brush oil and lightly sprinkle with coarse salt. Add another sheet of filo, oil and coarse salt. Add a layer of parchment if available. Repeat up to a maximum of six layers. Bake in a 350 degree oven until all layers are crispy. Remove from oven, let cool slightly, and break sheets into large uneven chunks (about 3-5 inches across). Use three sheets of filo per person. Set baked filo aside.
Sautee mushrooms in oil. Add salt and sage when mushrooms are slightly soft. Continue cooking until mushrooms are very soft. Set aside.
Cook red bell peppers in oil until soft (this will take a long time). Towards end of cooking, add cumin and a small amount of cayenne pepper (you don't want it too spicy). When peppers are very soft, set aside.
Heat faux feta in microwave until warm. Set aside.
Prepare cous cous according to package directions. To prepare plates, lay cleaned spinach leaves on each plate (use a fair bit, 1-2 inches high). Lay a damp paper towel over spinach and microwave on high for 1-2 minutes until spinach is cooked thoroughly but still bright green. Sprinkle lemon juice over the cooked spinach.
Lay out plates and put a mound of cous cous on each bed of spinach. Sprinkle with a little more lemon juice if desired. Put 3-4 pieces of filo on top. Place a layer of bell peppers. Add 2-3 pieces of filo. Put faux feta on next and top with more filo. Add a layer of mushrooms and top with more filo (try to reserve the "best" looking pieces for the top). Put a small bit of sprouts on top for garnish. Serve immediately. Let your guests know that it's okay if the whole thing falls apart when eating.