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Recipeother Vegetarian
Moroccan Phyllo Rolls
this recipe seems quite involved but its really not that bad after all the chopping and they end up going together very quickly. the end result is amazing & well worth the effort. serve with a mixed greens salad and recipe 427818 for a main entree or make these into smaller rolls and serve as appetizers! for a wheat free version use spelt phyllo sheets. recipe from eat, drink, & be vegan by dreena burton.
complex17 ingredients18 preparation steps
Ingredients
- bell peppers
- zucchini
- diced onion
- fennel bulbs
- apricots
- garlic cloves
- olive oil
- ground ginger
- cinnamon
- cumin
- paprika
- sea salt
- fresh ground black pepper
- chickpeas
- fresh basil
- phyllo pastry sheets
- slivered almonds
Preparation
- 1preheat oven to 425f
- 2line a wide-rimmed baking sheet with parchment paper
- 3place bell peppers , zucchini , onion , fennel , apricots , and garlic on sheet , and toss with oil , ginger , cinnamon , cumin , paprika , salt and pepper
- 4roast in oven for 35-45 minutes , tossing once or twice , until veggies are caramelized in some spots and softened
- 5remove from oven , toss in chickpeas or white beans and basil , and let cool slightly
- 6reduce oven temperature to 375f
- 7line a baking dish or sheet with parchment paper
- 8place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls
- 9lightly brush top of one sheet with oil
- 10place another sheet on top
- 11spread -1 cup roasted veggie mixture down the center of top sheet , leaving 1-2-in space from edges
- 12fold left side over filling and roll up , tucking in sides as you go
- 13brush with additional oil and place in lined baking dish or sheet
- 14repeat process until all phyllo and mixture are used
- 15you will have 4-6 rolls
- 16bake for 24-28 minutes , until golden brown
- 17serve warm , drizzled with recipe #427818 , and garnished with almonds
- 18use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones