Vegetable Phyllo Cracker Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
• Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
• Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
• Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
• Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

Steps:

• Heat oven to 375 degrees. Place a piece of parchment paper the size of your baking sheet on a work surface.
• Place a sheet of phyllo on the parchment paper and brush the pastry lightly with butter. Top with another sheet of phyllo, and lightly press down to eliminate any air bubbles trapped between the two sheets. Repeat with the next 2 layers of phyllo, then brush the top with the remaining butter. Trim the edges of phyllo, if necessary, to leave a 1/2-inch parchment border, and slide the parchment and pastry onto the baking sheet.
• In a small bowl, combine the everything-bagel seasoning, pepper and flaky salt. Sprinkle evenly over the top of the phyllo, and press gently to adhere. Using your sharpest knife, cut the phyllo into 1 1/2-inch squares (or feel free to cut them into strips or triangles of varying sizes).
• Bake until golden at the edges, 8 to 10 minutes. Let cool on the baking sheet and serve at room temperature.

Steps:

• Unwrap phyllo and cover it with clear film and a damp cloth, to prevent it from drying out.
• Put chopped apples in large bowl and mix in the remaining filling ingredients.
• Take one sheet of phyllo at a time and cut into 15x30 cm strips.
• Brush with butter.
• Place a spoonful of the filling at one end and fold in the sides, so the pastry measures 13cm across.
• Brush edges with the melted butter and roll up.
• Pinch the 'frill' tightly at either end of the cracker.
• Brush once again with the butter.
• Place crackers on a baking tray.
• Cover and chill for 10 minutes.
• Preheat oven to 190°C.
• Brush each cracker with melted butter.
• Bake for 30 minutes, or until they are golden brown.
• Let them cool slightly on the tray and then transfer to wire rack to allow to cool completely.
• To make lemon sauce, put all the ingredients in a small saucepan and heat gently until dissolved, stirring occasionally.
• Pour warm sauce into a sauce boat and serve with the crackers.
• Dust crackers with icing sugar and tie foil ribbon around ends.

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.

Steps:

• For ratatouille: Saute each vegetable in olive oil separately until tender. Return the vegetables to a large saucepan, adding garlic, tomatoes, tomato juice and remaining olive oil. Reduce by two thirds or until liquid is like a paste. Season with salt and pepper and add a handful of chopped herbs. Allow to cool completely. Herb phyllo crisp: Working with phyllo can be tricky for a first time user, but if you'll remember a few simple steps you will always have success.
• a. Never buy just one box, since some sheets are torn or matted together.
• b. Make sure the box is completely thawed out before attempting any dish.
• c. Always cover sheets not being used with a damp cloth towel; phyllo will dry out and turn to cracker mill right before your eyes.
• Unfold phyllo sheets out of the box and cover with a wet cloth. Preheat oven to 350 degrees. Place chopped herbs in a workable container, pour melted butter into a workable container, have your paint brush ready, then clean your work space. The idea is to layer melted butter and chopped herbs in between layers of phyllo, brush with melted butter, sprinkle with chopped herbs and repeat for 3 layers. With a sharp knife, cut 6 even strips going vertically and then cut 4 even strips horizontally, making 24 even squares.
• Carefully mold each square into each space of the muffin pan until all are completed. Place in the middle rack and bake for 2 to 3 1/2 minutes. They cook very quickly. Remove from pan. Repeat this step until you have enough phyllo crisps for your party.
• Fill herb phyllo crisps with room temperature ratatouille, a small spoon of goat cheese, and you are ready to serve.

Steps:

• Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
• Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
• Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
• Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
• Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
• Place into a preheated oven, 400ºF and bake for 20 minutes, until pastry is brown and crispy.

Steps:

• Heat oil in pan, add onions and garlic.
• Cook covered over low heat, stirring occasionally until onions are very soft.
• Add tomatoes to pan, simmer covered about 10 minutes or until soft.
• Add potatoes, puree, water, okra and beans.
• Simmer covered for 15 minutes.
• Add cauliflower.
• Simmer covered until potatoes and cauliflower are tender.
• Stir in parsley, sugar and salt and pepper to taste.
• Stir until heated through.

Steps:

• Soak saffron in hot water.
• Cook potatoes in salted water until tender but still firm, drain and set aside.
• Heat oil in a large heavy bottom saucepan, add onion, turmeric, coriander and cumin.
• Cook over low heat for 5 minutes or until onion is soft.
• Add potato, broth, and garlic, then bring to a boil, reduce heat and simmer 10 minutes.
• Add saffron water and raisins and cook 10 minutes or until potato is soft and the sauce is reduced and thickened.
• Stir in the parsley and cilantro.

Steps:

• To make rice filling, (can be made a day in advance).
• Finely grate 1 teaspoon (5 mL) lemon peel.
• squeeze out 1 tablespoon (15 mL) lemon juice.
• In a mixing bowl beat egg and stir in rice, ricotta, 1 cup (250 mL) mozzarella, lemon peel and juice.
• To make spinach filling, (can be made a day in advance).
• Heat 1 tablespoon (15 mL) oil in a large frying pan set over medium heat.
• Add onions, garlic and chili flakes, if using.
• Sauté until onions have softened, about 5 minutes.
• Wash and tear spinach into bite-size pieces, discarding stems.
• Add to onions and sprinkle with raisins, cinnamon and salt.
• Stir occasionally, just until wilted, about 3 minutes.
• Remove from heat.
• Stir in 1/2 cup (125 mL) mozzarella.
• Preheat oven to 375°F (190°C).
• To assemble pie, have fillings ready as phyllo quickly dries out.
• Place a sheet of phyllo worktop, then cover remaining phyllo with dampened paper towel until ready to use.
• Lightly brush both sides of phyllo with oil.
• Place in a 9-inch (23-cm) pie plate so 1 edge of phyllo is even with one edge of oiled plate, covering bottom and sides and hanging over rim on other side.
• Repeat with remaining phyllo, placing each into pie plate so longer ends are evenly spaced in a circular pattern around rim.
• Pour half of rice mixture onto bottom and smooth.
• Top with half of spinach mixture, then spread with 3/4 cup (175 mL) spaghetti sauce.
• Repeat, ending with 3/4 cup (175 mL) spaghetti sauce.
• Bring hanging ends of phyllo up over filling.
• Do not pat down ends of phyllo.
• Phyllo should have a rough appearance.
• Bake in centre of 375°F (190°C) oven until phyllo is golden and centre of filling is hot, about 1 1/4 hours.
• Cool 5 minutes before slicing into wedges.
• If desired you can cover and refrigerate unbaked pie for up to 1 day.
• Bake cold pie in 375°F (190°C) oven from 1 1/2 to 1 3/4 hours.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
• Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
• Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
• Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
• Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
• Bake in preheated oven for 30 to 35 minutes.