Sun Dried Tomato and Pesto Phyllo Rolls

I spotted some whole wheat fillo dough in the grocery store and have been waiting to work up the courage to use it.  I’m not sure why, but I’ve been intimidated by phyllo dough, as it seems so fragile and temperamental.  Kinda like a newborn.  Then I think “if I’ve successfully gotten two newborns through infancy, how hard can phyllo dough be?”  Welcome to the randomness that is my brain.

I started with a recipe from Eat Drink and Be Vegan for Walnut, White Bean & Spinach Phyllo Rolls and modified to suit my taste and pantry.  This recipe was born.  Much easier birth than either of my kids….

 

Sun Dried Tomato and Pesto Phyllo Rolls, Kale Sunshine Salad and Roasted Asparagus.

Ingredients:

  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 3 cloves garlic, chopped
  • 1/2 tsp black pepper
  • 3 cups fresh spinach, chopped
  • 1/2 c fresh basil, chopped
  • 1/3 c  + 2 Tbsp pine nuts
  • 1 can white beans, rinsed and drained
  • 1/2 c sun-dried tomatoes (re-hydrated if using dried)
  • Olive Oil for brushing
  • 1 package phyllo dough/fillo dough

Directions

  1. Preheat oven to 375F
  2. In a food processor, process lemon, tamari, garlic and black pepper to a puree.  Add spinach, basil, 1/3 c pine nuts, tomatoes and half of beans, pulse (retaining some texture).  Stir in remaining beans and pine nuts.
  3. Line a baking sheet with parchment paper.
  4. Lightly brush one sheet of phyllo dough with olive oil.  Stack another sheet of dough on top and brush with oil. Top with a third sheet.
  5. Place about 1/2 c of filling down the center of the sheet, leaving about 1.5 in of space from the edges.
  6. Fold edges over the filling and roll up, tucking in sides as you roll.
  7. Brush the tops and sides of the roll with a thin layer of olive oil
  8. Repeat to use all of the filling and dough.
  9. Can also make triangles if you’re feeling crazy….
  10. Bake for about 20 minutes, until golden brown.

 

Anytime a paint brush appears, so does she….

Portrait of an artist.  Medium : Olive Oil on Dough

 

The Kids’ Plate

Phyllo Triangles + mushrooms + chickpeas + carrots + cucumbers + mangoes + asparagus

 

The kids ate more dough than filling, but the husband and I really liked it.  I’m going to look for some more recipes using phyllo dough – any suggestions?

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15 thoughts on “Sun Dried Tomato and Pesto Phyllo Rolls

  1. Sauteed chickpeas in zesty tomato sauce…like pizza in a pocket, but with chickpeas! If you can use shredded parmesan with it (and some spinach), all the better!

  2. I bought that exact dough and I STRUGGLED with it! It looks like you had so much more success! It was dry and impossible to work with… Clearly its me that messed up, haha (typical)

  3. Pingback: Kool Kale « The Lively Kitchen

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