Spiced Vegetable Phyllo Parcels

Name: Spiced Vegetable Phyllo Parcels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup extra virgin olive oil; 0.5 red onion; 4 tsp moroccan seasoning; 0.75 cup chopped red pepper; 0.75 cup chopped yellow pepper; 0.75 cup chopped green pepper; 0.5 tsp salt; 0.5 tsp pepper; 3 garlic cloves; 1 bunch arugula; 0.75 cup baba ghanoush eggplant dip; 4 sheets phyllo pastry

Aubergine, phyllo pastry and red pepper baked in the oven for a Moroccan side dish. It comes to the table with baba gannouj.

35 min · Serves 8 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
2
Sauté onions and spice blend until softened, about 3 minutes. Add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
3
Add arugula. Transfer to a bowl and cool slightly. Stir in Baba Gannouj. Lay 1 sheet of phyllo on work surface.
4
Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
5
Place 1/8th of filling mixture at one end of each strip. Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
6
Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling. Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp. Serve with additional Baba Gannouj.
15 min