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, defrosted
- 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.