TUNA AND CHEVRE PHYLLO ROLLS ON WARM MOUTABEL  Ingredients
3 pounds fresh spinach
30 Kalamata olives, pitted
2 egg whites
10 ounces fresh Chévre (goat) cheese
Salt and pepper to taste
1 pound smoked or fresh tuna loin, sliced thin
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted
1/4 cup breadcrumbs Clean spinach leaves and remove stems. Blanch in boiling, salted water for 2 minutes. Remove and plunge into cold water. Remove and squeeze out excess moisture. Chop spinach.
In food processor, purée Kalamata olives. Add egg whites and spinach and purée until smooth. Add Chévre cheese and continue to purée until smooth. Season with salt and pepper.
Lay tuna slices on 4 pieces of plastic wrap to make 4 rolls each the size of a fillo sheet. Divide spinach mixture in half and spread over tuna slices. Carefully roll up tuna and freeze for 10 minutes to firm up.
Prepare 4 large fillo rolls according to directions for Rolls and Strudels. Sprinkle breadcrumbs between each sheet. Place tuna with spinach mixture on fillo and roll. Score each roll into 4 even sections. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 30 to 35 minutes or until golden brown.
Spoon warm Moutabel (recipe below) onto plate, and place hot TunaRolls on top. Garnish with warm baby greens.
Yield: 16 pieces
MOUTABEL Ingredients
2 medium eggplants
3/4 cup olive oil
8 cloves minced garlic
1/4 cup lemon juice
1 cup white wine
2 cups chopped fresh basil
3/4 cup pine nuts, toasted
1 cup sundried tomatoes, diced
Salt and pepper to taste Peel eggplants and discard skin. Quarter lengthwise, remove core with seeds and save. Place outer flesh in lemon water and reserve. Chop eggplant core and sauté in 1/2 cup of olive oil with garlic for 10 to 15 minutes.
Add lemon juice and white wine, cover and continue cooking over low heat for about 15 minutes or until eggplant is very soft. Purée eggplant and liquid.
Drain reserved eggplant and dice small. Sauté in 1/4 cup olive oil for 10 minutes Add sautéed eggplant to purée. Fold in basil, nuts and sundried tomatoes, and season with salt and pepper.
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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