Spiced Vegetable Phyllo Parcels

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/4 cup extra virgin olive oil
• 1/2 red onion, chopped
• 4 teaspoons moroccan seasoning
• 3/4 cup chopped red pepper
• 3/4 cup chopped yellow pepper
• 3/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 1 bunch arugula, sliced
• 3/4 cup baba ghanoush eggplant dip
• 4 sheets phyllo pastry

Recipe

• 1 preheat oven to 425°f (220°c) and line a baking sheet with parchment paper.
• 2 heat 2 tsp (10 ml) of the olive oil in a nonstick skillet over medium heat.
• 3 sauté onions and spice blend until softened, about 3 minutes.
• 4 add peppers, salt, pepper and garlic and sauté until tender, about 2 minutes.
• 5 add arugula.
• 6 transfer to a bowl and cool slightly.
• 7 stir in baba gannouj.
• 8 lay 1 sheet of phyllo on work surface.
• 9 brush entire sheet lightly with olive oil. lay second sheet on top. cut into 4 strips lengthwise.
• 10 place 1/8th of filling mixture at one end of each strip.
• 11 fold phyllo over to make a triangle. continue the triangle fold to the end of the strip.
• 12 fold remaining strips. repeat with remaining 2 sheets of phyllo and filling.
• 13 place triangles on prepared baking sheet and brush lightly with remaining olive oil. place in preheated oven for 15 minutes or until golden and crisp.
• 14 serve with additional baba gannouj.