Filo Rolls with Veggie Filling

Feb, 14, 2015

Today I worked on cleaning my fridge and freezer, and found I had whole wheat filo (phyllo) dough in the freezer. Since it had been there for a while, I decided it was time to use it. The filling was very simple: mushrooms, arugula, zucchini and onion. The kids and James really liked it, so it was a hit. I love when it’s that easy!

  • Filo dough, defrostedFilo rolls
  • 3 Tbsp. canola oil
  • 1 medium zucchini, diced
  • 1 small yellow onion, peeled and diced
  • 2 cups mushrooms (I used oyster and chanterelles) chopped
  • 1 cup arugula
  • Salt & pepper to taste
  • Sweet & spicy chili sauce for dip

Preheat oven to F400

Heat 1 Tbsp. oil in a frying pan on medium heat and fry onions for 30 seconds. Add zucchini and mushrooms, and fry for 2 minutes. Add arugula, salt and pepper. Brush each sheet of filo with oil, and add a few spoonfuls of filling on each. Fold edges in and carefully roll or fold into a package. Brush the outside with oil. Repeat until all filling is gone. This makes about 4 packages, depending on how much filling you want in each. Place on parchment paper on a cookie sheet. Bake for 10 minutes or until golden brown. Eat with a mixed salad and dipping sauce.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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