Recipe - Vegetable Phyllo Pockets

FILLING
2 teaspoon Olive oil
1 small Onion; minced
3 Cloves garlic; chopped
1 small Zucchini; minced
One half cup Sliced wild mushrooms or
domestic
; mushrooms
1 Red bell pepper; roasted,
peeled,
; seeded, and minced
One fourth cup Grated Parmesan cheese
One fourth cup Ricotta cheese
2 teaspoon Diced sundried tomatoes
1 teaspoon Fresh thyme
One half teaspoon Cracked black pepper
Salt to taste

TO ASSEMBLE
1 tablespoon Unsalted butter; melted
6 Sheets phyllo dough

For the filling, in a large saute pan heat olive oil until very hot. Add
onions and garlic and saute until you can smell the aroma. Add zucchini and
mushrooms and saute until crisptender, about 3 minutes. Add peppers and
mix well. Remove from heat and allow to cool. Add Parmesan, ricotta cheese,
sundried tomatoes, thyme, and pepper and mix well. Season with salt and
set aside.

To assemble the pockets, preheat oven to 350 degrees. Lay the sheets of
phyllo out on a board and cut in half crosswise. Stack the sheets on top of
one another and set to the side. Place 1 halfsheet on a board and brush
with some of the melted butter. Top with another halfsheet of phyllo and
brush with more butter. Place about a sixth of the filling mixture in the
middle of the bottom half of the phyllo. Fold the sides of the phyllo over
the mixture, then roll the phyllo up to resemble an egg roll. Brush with
butter and place on a baking sheet. Repeat with remaining phyllo and
filling.

Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and
cool for a few minutes. Serve warm.

Serves six.

Converted by MC_Buster.

Per serving: 838 Calories (kcal); 42g Total Fat; (60% calories from fat);
29g Protein; 33g Carbohydrate; 78mg Cholesterol; 990mg Sodium Food
Exchanges: 4 Grain(Starch); 2 Lean Meat; 4 One half Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.