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Phyllo Pockets, Vegetable (D, TNT)
Source: Caprial Pence, Cooking with Caprial
Serves: 6

2 teaspoons olive oil
1 small onion diced
3 cloves garlic chopped
1 small zucchini diced
1/2 cup sliced wild mushrooms or domestic mushrooms
1 red bell pepper roasted, peeled, seeded, and diced
1/4 cup grated Parmesan cheese
1/4 cup ricotta cheese
2 teaspoons diced sun-dried tomatoes
1 teaspoon fresh thyme
1/2 teaspoon cracked black pepper
Salt to taste

For Assembly:
1 tablespoon unsalted butter melted
6 sheets phyllo dough

Make Filling:
In a large sauté pan heat olive oil until very hot.

Add onions and garlic and sauté until you can smell the aroma. Add zucchini and mushrooms and sauté until crisp-tender, about 3 minutes. Add peppers and mix well. Remove from heat and allow to cool.

Add Parmesan, ricotta cheese, sun-dried tomatoes, thyme, and pepper and mix well. Season with salt and set aside.

Preheat oven to 350°F.

Lay the sheets of phyllo out on a board and cut in half crosswise. Stack the sheets on top of one another and set to the side. Place 1 half-sheet on a board and brush with some of the melted butter. Top with another half-sheet of phyllo and brush with more butter. Place about a sixth of the filling mixture in the middle of the bottom half of the phyllo.

Fold the sides of the phyllo over the mixture, then roll the phyllo up to resemble an egg roll. Brush with butter and place on a baking sheet. Repeat with remaining phyllo and filling.

Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and cool for a few minutes. Serve warm.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A