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I really like Dreena Burton's recipes, and this doesn't disappoint. I made the veg the day before when I had the oven on for something else. Then it was fairly quick to put together tonight (with my perfectly defrosted phyllo). You're right, it's the chopping that takes the most time, but it's worth it. Next time, I would chop everything much smaller so it holds together a little better in the end. I ended up making 5 dinner sized portions, which used about 1/2 a pack of phyllo (10 sheets). I had to leave out the apricot/figs, didn't have any, I think that would have been really great. I happened to have some Ras El Hanout - Moroccan Spice Mix just made, so I added a tsp in. It's an impressive dish you could serve at a dinner party, works really well with a nice yogurt type sauce on the side. Thanks for posting, we really enjoyed it!!

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magpie diner June 07, 2010
Moroccan Phyllo Rolls