#224 The Case of Vegetable Filo Purses

Even though it’s the way it’s always been done, I don’t brush melted butter on each filo sheet before placing the next one on top. Nor do I brush the outside of my filo purses with melted butter before baking, and yet I think you’ll be pleased with the crispy, golden-brown result.

1 tablespoon olive oil

2/3 lb asparagus, chopped (leave tips intact)

1 red pepper, chopped

2/3 onion, chopped

2 sprigs basil (about 1 cup of leaves, the larger ones torn in pieces)

6 oz (about 1 cup) feta (or vegan feta), cubed

8 sheets filo pastry, thawed, halved crosswise and covered in plastic until needed

16 oz tomato sauce, heated

Preheat oven to 375ºF.

Grease a 10” X 15” baking sheet.

Sauté the asparagus, red pepper and onion in the olive oil for 10 min.

Remove from heat and stir in the basil leaves until they wilt. Stir in the feta.

Take 4 half-sheets of the filo together and mound 1/4 of the vegetable mixture in the middle.

With a pastry brush dipped in water, moisten around the vegetable mixture then gather and pinch the pastry around the filling to form a purse with a ruffled top.

Carefully lift the purses onto the greased baking sheet with the help of a pancake turner and bake for 20-30 min. or until golden brown.

Spoon 1/2 cup of the warmed tomato sauce onto the middle of each plate and swirl into a circle using the bottom of the spoon.

Top with a Vegetable Filo Purse.

Serves 4.

♥ Becki

Comments

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