I made this for Christmas lunch for my daughter. She loved it and everyone else tasted it and they thought it was good too. It looked nice and was something a bit different - I will definitely be making it again. Thanks for a great recipe.
I LOVE THIS RECIPE! I messed up on several items--bought puff pastry instead of phyllo which made it sort of "veggies ala wellington" Only had frozen peppers and frozen spinach and had to sub boursin cheese for the cream cheese. This was still wonderful and dinner party worthy. I love the versatility and plan on trying the original soon--mine too was a little soggy on the bottom, but with all those juicy veggies not sure that can be helped and it didn't stop us from eating the entire roll prior to anything else on the table. This will be made again at my house (many times)!!!!
liked receipe-but-too moist-portabella mushrooms too big and spinach too moist-will try brocoli and smaller mushrooms-love phyllo so it has to be a keeper after altering it--taste excellent
I substituted broccoli for the spinach in this recipe. I liked several things about this recipe....the colors were attractive & I loved the sesame seeds and all of the fresh veggies. I do think that increasing the amount of cream cheese would only add to the good flavor of the filling. I didn’t cool as directed and proceeded to roll the still hot filling into the phyllo. I think this is why my roll wasn’t as crisp as it should have been. It browned beautifully, but stayed a little soggy. I don’t believe this was a failing in the recipe however. I really liked the all veggie option this recipe presented in the contest and will try this recipe again. Thanks chef & good luck in the contest.