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2 teaspoons olive oil
For Assembly:
Make Filling:
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.
Assembly:
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
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
1 tablespoon unsalted butter melted
6 sheets phyllo dough
In a large sauté pan heat olive oil until very hot.
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.