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HARVEST VEGETABLE PHYLLO POUCHES Ingredients
1 cup red onion, 1/2-inch diced
1 1/2 cups eggplant, peeled and 1/2-inch diced
1 1/2 cups zucchini, peeled and 1/2-inch diced
1 cup green (or red) bell pepper, 1/2-inch diced
1 cup tomatoes, peeled, seeded and 1/2-inch diced
1 teaspoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
4 ounces feta (or goat) cheese, crumbled
2 tablespoons fresh flat-leaf parsley, finely chopped
20 sheets Athens® Fillo Dough (9”x14”), thawed
Cooking Spray In a large bowl, combine the onion, eggplant, zucchini, bell peppers, tomato, oil, oregano, and salt and pepper to taste. Toss to coat.
Lightly coat a large baking sheet with cooking spray and evenly spread the vegetables over it. Bake in a
preheated 350ºF oven for about 30 minutes or until tender, stirring several times.
Place vegetable mixture in a large bowl and let cool to room temperature. Fold in feta and parsley.
Layer 4 phyllo sheets, lightly coating each with cooking spray. Cut two, 5-inch squares from phyllo stack. Place about 1/4 cup of
filling in center of each square. Brush phyllo from edge of filling to each point of square lightly with water. Gather points of square
and pinch together just above filling. Lightly coat with cooking spray. Repeat process 4 times to make 10 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350ºF oven for about 20 to 25 minutes or until golden brown. Serve warm.
Yield: 10 large pouches
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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