 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
Enjoy! Ingredients:
2 tablespoons olive oil (may need more) |
1 onion, chopped |
1 small eggplant, chopped |
1 zucchini, chopped |
1 red capsicum, seeds removed and sliced |
2 cloves garlic, crushed |
1 (400 g) can crushed tomatoes, chopped |
2 tablespoons tomato paste |
1 tablespoon chopped oregano |
1/4 cup chopped parsley |
150 g reduced-fat feta cheese |
10 sheets phyllo pastry |
live olive oil flavored cooking spray |
1 tablespoon sesame seeds |
1 tablespoon parmesan cheese |
pesto sauce, to serve (optional) |
Directions:
1. Preheat oven to 200 degrees C.
2. Heat oil in a large heavy based frying pan.
3. Add onion and cook until soft.
4. Add eggplant and cook over high heat until browned.
5. Add zucchini, capsicum and garlic and cook until soft.
6. Add tomatoes, tomato paste and oregano.
7. Season well and reduce until thick.
8. Stir through parsley.
9. While vegetables are cooking, unwrap filo.
10. Spray each sheet with olive oil spray and layer upon each other.
11. Work quickly to ensure pastry doesn't dry out.
12. Spoon mixture along the side of the pastry.
13. Sprinkle over fetta.
14. Roll pastry tightly.
15. Place on greased baking sheet seam side down.
16. Sprinkle with parmesan and sesame.
17. Bake for 30 minutes.
|
|