Description
Crispy phyllo dough... but the inside tender filling of vegetables, mushrooms and cheese. Easy and hearty dish. Go!
Ingredients
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Butter
120 g
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Eggplant
1 piece
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Zucchini
3 piece
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Leeks
1 piece
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Pepper
1 piece
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Mushrooms
250 g
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Tomato paste
2 piece
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Basil
0.25 cup
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Cheese
1 cup
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Phyllo dough
8 piece
Cooking
The products required.
Eggplant, zucchini and bell pepper finely cut into cubes, leeks cut into rings, mushrooms - plates.
In a saucepan, melt 60 g of butter, add the vegetables, leeks and mushrooms and simmer until vegetables soften (I have 15-20 minutes).
Vegetables to cool slightly, add the tomato paste, Basil and grated cheese, stir well.
Melt the butter in the microwave or at room temperature, each sheet of phyllo to coat with butter. Brush it very gently, as the sheets are thin and easily torn. If the sheet is torn, do not worry, it will be possible to hide it under intact leaves. The top sheet is also lubricated with oil.
Spread our stuffing along the length of the sheet, leaving approximately 5 cm from the edge, bend the edges as shown in pictures and...
Collapsible roll. Carefully transfer it to a baking sheet, covered with baking paper. The seam of my roll at the bottom. Top strudel grease with butter and sprinkle with grated cheese.
Bake in the oven at 200-250 degrees for 25-30 minutes or until Browning the top (focus on your oven).
Bon appetit!
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