Roasted Veggie Phyllo Wraps Recipe

Overall Rating
(2 votes, average: 2.50 out of 5)
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vegetarian appetizer recipes

Description:
Roasted Veggie Phyllo Wraps are quick and easy vegetarian appetizer recipes that will make a statement at your dinner or party.
Ingredients:

  • 9 sheets Athens® Fillo Dough (9″ x 14″), thawed
  • 6 tablespoons butter, melted
  • 1/2 cup seasoned bread crumbs
  • 2 large red bell peppers, cut into 4″ x 1/4″ strips
  • 2 large yellow or orange bell peppers, cut into 4″ x 1/4″ strips
  • 18 green onions, cut into 4″ pieces
  • 18 asparagus spears, cut into 4″ pieces
  • 1 package (5.2 ounces) Boursin® Garlic & Fine Herbs Cheese

Directions:

  1. Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350⁰F.
  2.  
  3. Unroll and cover fillo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of fillo on work surface with short side near you. Lightly brush with butter and sprinkle with1/4 teaspoon breadcrumbs. Layer with two more sheets of fillo dough. Do not butter or breadcrumb top layer. Cut the dough twice from top to bottom, making three 3” x 14” strips. Then, cut each strip into four equal 3” x 3 1/2” pieces.
  4.  
  5. Gently spread 1-2 teaspoons of Boursin® cheese on each rectangle, leaving a 1/2” border around the perimeter. Place one piece of each vegetable in a pile at the short end of each rectangle, allowing the vegetables to extend out both ends. Roll each then place seam-side down on a baking sheet. Brush each roll lightly with butter.
  6.  
  7. Repeat procedure two more times with remaining dough, creating a total of 36 rolls. Reroll unused fillo sheets and follow storing instructions on package. Bake for 10 minutes or until golden brown. Serve immediately.
  8.  

Tips:
• Other strips of vegetables, such as portabella mushrooms and carrots, can also be used.
• Cooking spray may be used instead of butter to minimize fat.
Nutritional Info:
Serving size: 46g, Amount per serving: Calories 50, Calories from Fat – 25, Total Fat – 3g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol –5mg, Sodium – 60 mg, Total Carbohydrates – 5g Dietary Fiber – 1g, Sugars – 1g, Protein – 2g, Vitamin A – 15%, Vitamin C – 35%, Calcium – 2%, Iron 2%

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Recipe Reviews

Overall Rating 2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5 2.50 votes
(2 votes, average: 2.50 out of 5)
  • Kayla

    5 stars! What a fantastic side dish :)

    Reply

  • Raffaela

    Can these be made ahead and baked before serving?

    Reply

    • Ken Dieglio Post author

      You can make them up to 4 hours in advance and place them on a baking sheet, cover and refrigerate until ready to bake.

      I hope this helps. Thanks
      Athens Foods

      Reply

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