SPICED VEGETABLE PHYLLO PARCELS
This is a wonderful vegetarian appetizer from www.compliments.ca Moroccan Spice Blend recipes can be found on Recipezaar if you can't find it in your grocery. Sobey's in Canada sells it.
Provided by Dreamer in Ontario
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 103.2, Fat 7.4, SaturatedFat 1.1, Sodium 192.8, Carbohydrate 8.5, Fiber 1, Sugar 1.2, Protein 1.2
VEGETARIAN PHYLLO PURSES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 325 degrees F.
- On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature.
- While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat.
- Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.
- Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.
- Preheat oven to 400 degrees F.
- If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes.
- Remove from oven and serve hot with mango chutney on the side.
SPINACH AND FETA PHYLLO PARCELS
Make and share this Spinach and Feta Phyllo Parcels recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 30m
Yield 8 parcels
Number Of Ingredients 10
Steps:
- Squeeze spinach dry.
- Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl. Mix well.
- Season with salt and pepper.
- To make each 'parcel', place a sheet of phyllo on a flat surface.
- Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
- Spoon spinach mixture along one narrow end of the pastry.
- Fold edges in and roll up to encase filling.
- Place parcels on an oven tray brushed with butter.
- Brush parcels with remaining butter.
- Bake at 190°C for 12-15 minutes until golden.
CHICKEN PHYLLO PARCELS
Make and share this Chicken Phyllo Parcels recipe from Food.com.
Provided by Poppy
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat the oven to 190 C, 375 F or Gas Mark 5.
- Heat half the olive oil in a saucepan over a moderate heat, add the onion and garlic and fry until soft.
- Add the casserole mix and chicken stock.
- Bring to the boil, reduce the heat and simmer for 30 minutes.
- Heat the remaining olive oil in a frying pan over a moderate heat, add the smoked paprika and fry for 30 seconds, then add the chicken and fry for 5 minutes until browned.
- Add the asparagus and casserole mix to the chicken.
- Add seasoning to taste, cheese, creme fraiche and parsley.
- Remove from the heat.
- Lay 1 sheet of filo on the work surface and brush with melted butter.
- Repeat this with 2 more sheets.
- Cut this in half.
- Place 2-3 spoonfuls of chicken mixture in the centre of the filo.
- Bring the filo together to form a money bag and brush with melted butter.
- Repeat this process using the remaining filo and chicken mixture.
- Place the parcels onto a baking sheet and bake in the oven for 25-30 minutes until golden.
Nutrition Facts : Calories 456.2, Fat 22.3, SaturatedFat 10.2, Cholesterol 108.3, Sodium 583.8, Carbohydrate 26.2, Fiber 2.4, Sugar 3.1, Protein 36.4
MILDLY SPICED VEGETABLE SAMOSAS
From Annabel Karmel's First Meals. Tip: when handling phyllo pastry, keep the piece you are not working with covered with a damp dish towel to prevent it from drying out and becoming brittle and difficult to work with.
Provided by Zee7181
Categories Lunch/Snacks
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet, add the onion and garlic, and saute for 2-3 minutes. Stir in the spices and saute for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes.
- Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter.
- Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triange, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling.
- Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.
Nutrition Facts : Calories 106.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.3, Sodium 125.6, Carbohydrate 12.3, Fiber 0.8, Sugar 1.5, Protein 1.9
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