This is another great addition for the holidays. It’s also deceptive. Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.
In addition, fillo is vegan. This can serve as a main course for vegetarians or a side for everyone else.
Filo Veggie Rolls (serves 4 as a main course)
- 6 sheets fillo dough
- 1 large sweet potato, peeled and sliced thin
- 1 onion, rough diced
- 6 mushrooms, chopped
- 2 oz spinach, rough chopped
- 2 tbsp olive oil
- 1 tsp curry powder
- Salt & pepper to taste
Preheat the oven to 350°F. Bring a pot of salted water to boil and add sliced sweet potatoes. Reduce to a simmer and let cook for 15 minutes.
Heat 1 tbsp olive oil in a skillet over medium heat, add vegetables and season with salt and pepper. Sauté until spinach is wilted and onions become translucent. Once done, remove to a mixing bowl.
Drain the sweet potato and add to the cooked vegetables. Season with curry powder and gently mix. The sweet potato will break up but should not mash.
Lay fillo dough in two stacks of three each. Spread a thin layer of vegetable mixture over each sheet. Starting from the short side, roll into logs. If the fillo splits, just roll into a few more sheets.
Grease a non-stick baking tray with half a tbsp of olive oil. Place rolls on the baking tray and rub with remaining oil. Bake for 20 minutes, until pastry begins to brown. Using spatulas, carefully transfer to a serving tray using, cut pastry into 1 inch thick sections and serve.