These plant based flaky phyllo rolls featuring red and yellow onions, sweet peppers, scallions and fennel make for a great appetizer or anytime snack.
20 sheets Athens® Phyllo Dough (9″x 14″), thawed
1 tablespoon olive oil
1/2 cup red onion, finely chopped
1/2 cup yellow onion, finely chopped
1/2 cup scallions, finely chopped
1/2 cup Italian sweet peppers (or cubanelle peppers), seeded and finely chopped
1/2 cup fennel, trimmed, core removed, finely chopped
3 tablespoons fresh dill, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F. In a large nonstick skillet, heat olive oil over medium heat. Add onions, scallions, sweet peppers and fennel, sautéing for about 10 minutes or until tender. Remove from heat. Add dill, salt and pepper. Let mixture cool.
Unroll and cover the phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly coat with cooking spray. Layer and repeat with 4 more sheets of phyllo, lightly coating each with cooking spray. Cut the layered phyllo into 4 strips widthwise. Place approximately 1 heaping tablespoon filling at one end of phyllo strip, leaving 1″ from end and 1/2″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Lightly coat the outside of the roll with cooking spray. Repeat process 3 times to make 16 rolls.
Bake rolls seam-side down, at least 1″ apart, on un-greased baking tray for 12 to 18 minutes or until golden brown. Serve warm or at room temperature.
Serving size: 1 roll (31g), Amount per serving: Calories 50, Total Fat – 0g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 120 mg, Dietary Fiber – 1g, Total Carbohydrate –11g Total Sugars – 1g, Protein –2g, Vitamin D – 0%, Calcium 2%, Iron 6%, Potassium 2%
Goes well with Roasted Red Pepper Dipping Sauce (pictured). Simply puree 1/2 cup roasted red peppers and 3 cloves roasted garlic. Mix in 1/2 cup plain Greek Yogurt, 1 tablespoon basil chiffonade and a pinch of salt and pepper.