Vegetable Stuffed Phyllo
Ingredients:
5T Olive Oil
2 cloves of Garlic, sliced
1 bunch of Swiss Chard, stemmed and sliced thin
8 Sun Dried Tomatoes, soaked in water and chopped finely
8 Kalamata Olives, pitted and minced
1t of dried basil
6 sheets of Phyllo Dough, thawed
Directions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
In a skillet, over medium heat, warm 2 tablespoons of oil. Add
chard and garlic, sauté for a minute. Add tomatoes, basil and
olives and sauté until greens are a deep green. Transfer to
a bowl and set aside.
Cover phyllo with a damp paper towel to keep from drying out. On
a dry work surface, lay one sheet out. Brush lightly with olive
oil, top with another sheet of phyllo. Brush again with olive oil.
Spread one third of the vegetable mixture across the short edge
of the phyllo. Roll, folding the edges in to form a tight cylinder.
Repeat two more times.
Brush each roll with olive oil. With a sharp knife, make angular
slits to release the steam and mark slices. Bake for 12–15
minutes until golden and crisp. Cool & slice into pieces.
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