Frozen Vegetable Phyllo Wraps
Phyllo dough stuffed with Indian flavored vegetables
Servings 9
Cost 5
Ingredients
- 1 box Green Giant Garden Vegetable Medley
- ⅛ teaspoon EACH cumin, ginger and turmeric
- 1 pinch sugar
- 1 pinch hot pepper, optional
- 9 sheets phyllo dough (9x14 inch)
- olive oil cooling spray
- 3 tablespoons salted butter, melted
Instructions
- Prepare the vegetables as directed on the box, but microwave only about ⅓ of the time indicated (so about 1 ½ to 2 minutes). Empty into a bowl and let cool slightly. Grab some kitchen scissors and snip each sweet pea into smaller chunks so they'll fit better. This is going to feel really strange, but you'll understand why.
- Stir in cumin, ginger, and turmeric. Add ¼ teaspoon sugar as well (optional) and hot pepper to taste. Set aside.
- Make sure you have a big, clean flat surface such as a cutting board in front of you.
- Unroll your phyllo and carefully separate one sheet. Lay the one sheet of phyllo in front of you with the short side (9 inch) on the bottom. Spray with olive oil cooking spray and then fold it lengthwise into thirds so that you have one fairly sturdy 3-layer 14-inch strip in front of you. Spritz with more olive oil spray or brush with the melted butter.
- Put a spoonful of the vegetable mixture in the bottom left corner. Make sure to use at least one chunk of potato along with however many beans you can fit.
- Hold down the vegetables and fold upward from the left corner like a flag. As you fold, the vegetables may fall out. Just gently press them back in as you fold. This starts out messy, but as you fold higher the triangle neaten up!
- Once you have a neat triangle, brush it with melted salted butter and set it on a parchment or greased foil-lined baking pan.
- Bake at 350 until golden brown (about 18 minutes). Let cool slightly before serving.
