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This surprisingly simple, seasonal fall recipe is from Chef James Smith of the Compliments Culinary Centre at George Brown Chef School in Toronto, Canada. I haven't tried it yet, but I thought it would make a lovely appetizer or vegetarian main dish. Don't forget to take the phyllo out of the freezer the night before!
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 8