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.
♥ Becki
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