Description
Two cheeses and an assortment of vegetables find a home in flaky Phyllo in these golden-brown triangles.
Ingredients
- 1 cup olive oil
- 4 cups green bell peppers, finely diced
- 1 cup onions, finely chopped
- 6 cloves minced garlic
- 3 cups eggplant, peeled and medium diced
- 4 cups (4 medium) zucchini, diced
- 1 cup tomatoes, peeled, seeded and diced
- 1/3 cup Kalamata olives, pitted and chopped
- 1/3 cup sundried tomatoes, coarsely chopped
- 1 cup (tightly packed) chopped fresh basil
- 1/2 cup (tightly packed) chopped fresh parsley
- 1 1/2 cups Fontina cheese, grated
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- 20 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1/2 cup butter, melted
- 2 1/2 cups tomato sauce
- 6 basil sprigs
Directions
In large skillet heat 1/3 cup oil over medium heat and add peppers, onions and garlic. Sauté until lightly browned and place into 8 quart sauce pan. In same skillet, heat 1/3 cup of oil and sauté eggplant until lightly brown. Place eggplant in sauce pan. In same skillet, heat remaining 1/3 cup of oil and sauté zucchini until light brown. Place zucchini in sauce pan. Add Italian tomatoes, olives and sun-dried tomatoes to sauce pan. Mix well. Cover and simmer about 15 to 20 minutes or until tender. Strain vegetables and reserve liquid. Place vegetables in large bowl and cool completely. Fold in basil, parsley and cheeses. Season with salt and pepper. Heat tomato sauce and add reserved liquid from vegetables. Cook to thicken slightly. Heat tomato sauce and add reserved liquid from vegetables. Cook to thicken slightly. Prepare 6 large Phyllo triangles by following the directions for triangles linked to the right. Fill with vegetable/cheese mixture. Brush outside with butter and place seam side down on cookie sheet. Bake in preheated 4001/4F oven for 15 to 20 minutes or until golden brown. Spoon tomato sauce onto plate. Place triangle on sauce. Garnish with basil sprigs. Serve immediately.
