Recipe by Sharon123
Garlic bread crumbs with a hint of Parmesan cheese adorn layers of crisp thin filo dough wrapped around savory vegetables into a long roll. When you slice the roll, the showy spiral-patterned servings look like the masterful work of a virtuoso. Take your bows and don't let on that it really wasn't a bit difficult. From Moosewood Restaurant Low-Fat Favorites.
Top Review by Donna
I made this for New Years day, and the flavor was wonderful, the ONLY reason I only give it 4 stars is that darn phyllo makes me crazy to work with, but I loved this and will make it again.
- 1 cup chopped onion
- 1 cup peeled and julienned carrot
- 1 cup thinly sliced red bell pepper
- 1 cup julienned yellow squash or 1 cup zucchini
- 2 cups sliced mushrooms (about 7 ounces)
- 1⁄4 teaspoon dried tarragon
- 1 tablespoon chopped fresh basil (1 tsp. dried)
- salt & fresh ground pepper
Seasoned Bread Crumbs
- 1 cup whole wheat bread crumbs
- 2 cloves garlic, pressed or minced
- 2 tablespoons finely grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 sheets phyllo dough (1/3 package)
- 1 tablespoon fennel seeds or 1 tablespoon poppy seeds or 1 tablespoon sesame seeds
Directions See How It's Made
- In a covered nonstick saucepan prepared with cooking spray or 2 tsp.
- of oil, saute the onions on medium heat for 5 minutes.
- Add the carrots, cover, and cook for 5 minutes, stirring occasionally.
- Stir in the bell peppers and squash or zucchini, cover, and continue to cook for another minute.
- Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
- Drain the vegetables and add salt and pepper to taste.
- Combine the seasoned bread crumb ingredients in a bowl.
- Melt togerher the oil and butter on very low heat.
- Prepare a baking sheet with cooking spray or a light coating of oil.
- Preheat the oven to 350*.
- Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
- Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
- Unfold the stack of filo sheets next to the baking sheet.
- To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
- Lightly brush the top sheet with the melted butter-oil mixture.
- Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
- Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
- Spread the vegetables evenly on the filo to within an inch of all four edges.
- Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
- Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
- Bake for 30 to 40 minutes, until golden and puffed.
- Serve hot or warm.
- This would be wonderful served with a good tomato or squash soup, steamed artichokes or asparagus, and a dark chocolate pudding or lemon pudding cake for dessert.