Spiced Vegetable Phyllo Parcels
- Reviews 1
Ready In: 35 mins
Serves: 8
Ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄2 red onion, chopped
- 4 teaspoons moroccan seasoning
- 3⁄4 cup chopped red pepper
- 3⁄4 cup chopped yellow pepper
- 3⁄4 cup chopped green pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 garlic cloves, minced
- 1 bunch arugula, sliced
- 3⁄4 cup baba ghanoush eggplant dip
- 4 sheets phyllo pastry
Directions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
- Sauté onions and spice blend until softened, about 3 minutes.
- Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
- Add arugula.
- Transfer to a bowl and cool slightly.
- Stir in Baba Gannouj.
- Lay 1 sheet of phyllo on work surface.
- Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
- Place 1/8th of filling mixture at one end of each strip.
- Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
- Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
- Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp.
- Serve with additional Baba Gannouj.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off