Roasted Vegetables under Phyllo Pastry

Roast veg under Filo
Roast veg under phyllo

 My dearest baby sister is currently dating a very descent guy.  So what on earth would this have to do with the not so skinny cook I hear you say.  Well naturally one doesn’t want to look like a complete hill billy when being introduced to who might be your new brother-in-law.  So I invited the lovely couple over for a Sunday lunch.  Although I made all sorts of traditional Sunday foods like roast chicken and potatoes I also included this as a side dish….  I am however quite sure that this would also suffice as a light lunch when served with a green salad.

Roast veg under Filo
Roast veg under Phyllo

The roses are made by shaping sheets of phyllo into roses , don’t worry it is much easier than it looks and will impress your guests endlessly.  Phyllo is quite easy to work with as long as it is brought to room temperature beforehand.  I used olive oil in a spray bottle between the sheets of phyllo thus creating a more healthy version, lower in fat and calories, than when you use butter.  The phyllo was still delish and beautifully brown, and no-one missed the butter.

oast veg under phyllo
Roast veg under Phyllo

This can be prepared a day in advanced, just don’t bake once the phyllo roses has been placed on.  Place into your refrigerator and cover loosely with foil to prevent drying out and spoiling.  Bake 1/2 an hour before lunch in a pre-heated oven of 180° c.

Roast veg under Phyllo
Roast veg under Phyllo

So here is how you go about to create this showstopper:

Ingredients:

  • 1 package of frozen phyllo pastry (defrosted and brought to room temperature)
  • 500g butternut cubed
  • 2 red onions peeled and shopped roughly
  • 1 red pepper seeded and chopped
  • 1 yellow pepper seeded and chopped
  • 1 small bunch of spinach remove the large stems and chop
  • 2 cloves of garlic chopped
  • 1/3 cup of pine kernels toasted in a pan for about 2 minutes until brown
  • one small roll of goat’s cheese (optional) cut into small chunks
  • Vegetable spice of choice  (I use Ina Paarman’s Vegetable Spices)
  • Salt and Pepper
  • Olive oil

Method:

  1. Pre-heat your oven to 220° c
  2. Place all the veg (excluding the spinach) on a roasting tray and toss together with about 3 Tbsps of olive oil,  sprinkle with the vegetable spice, salt and pepper to taste.
  3. Roast in the pre-heated oven until all veg are soft and caramelized. (About 40 minutes)
  4. In the mean time heat 2 Tbsps of olive oil in a large frying pan and add the garlic.  Add one-third of the spinach and stir while cooking.  When the spinach has wilted remove and place aside.  Add more spinach and repeat the process until all the spinach has been wilted.
  5. To assemble the dish place the roasted vegetables in a rectangular oven dish, mix the pine kernels through, add the goat’s cheese and stir through gently.  Place the spinach in a layer on top.
  6. Remove the phyllo sheets from the packaging and place a wet, clean tea towel over the remaining pastry.
  7. Separate the sheets placing one sheet on a clean working surface.  Brush or spray with a thin layer of  olive oil.  Place onto the baking tray and trim off at the sides to fit snugly into the dish.  Repeat with at least 4 layers of phyllo.
Folding a phyllo rose
Folding a phyllo rose

8. To fold a phyllo rose: Take both hands and pull phyllo up in the centre to make a fold.

Folding a phyllo rose
Folding a phyllo rose

9. Twist the phyllo around this fold and form a rose.  Place roses on top of the phyllo layer to fit snugly.

Phyllo roses
Phyllo roses

10.  Finally,  bake at 180° c until the phyllo is crispy and brown.  Serve immediately.

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18 Comments Add yours

  1. How pretty and impressive looking! I’m going to bookmark this for a dinner party that we always have in the autumn – it would be perfect (and might impress the neighbour/gourmet cook next door).

    1. Hi I hope you enjoy it!

  2. chefconnie says:

    Your phyllo looks amazing. Great tutorial. I usually get frustrated with phyllo. I think I was getting dry phyllo from the market but I recently got some from Whole Foods and it was easy to work with.

    1. Thank you.I usually buy fresh phyllo from Woolworths. It costs a bit extra but I think it is worth it.

  3. Taste Café Pretoria says:

    Beauty on a plate, this looks so delectable and I just want to eat it off the screen!

    Regards,
    Willie

    1. I might invite you for dinner in the near future provided you share a few of your taste cafe recipes with me 🙂

  4. Meenakshi says:

    Yummy yummy! Thanks for the step by step pictures of how to fold. Phyllo pastry is pretty cool- there is so much you can do with it!

  5. So beautifully golden brown and crisp! These roasted veggies must be very flavourful.

    1. They are indeed. I love roasted veggies. I could eat them for breakfast every morning

  6. kotha12 says:

    LIKE!LIKE!LIKE!..actually the like button is an understatement…I love..i mean abosolutely LOVE the look and idea…wow…

    1. Now i am blushing…. Thanks for all the compliments….

  7. I imagine anything under phyllo dough would taste good, especially veggies! I love the “roses”, it makes a spectacular presentation!

    1. Yes, isn’t it true that anything under pastry tastes good… 😉

  8. flippenblog says:

    Ahhh! So pretty.
    Mal oor mooi kos.

  9. flippenblog says:

    Ek het verlede week phyllo baskets gemaak. Sal nog blog. Wanneer post jy weer? Dankie vir al die besoeke na my blog. Ek waardeer.

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