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Spinach Phyllo Bundle


Spinach Phyllo Bundle

Spinach Phyllo Bundle

Yield

Makes 6 to 8 servings

Ingredients

1 tablespoon vegetable oil
1/4 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen artichoke hearts, thawed and cut into quarters
1 cup small broccoli florets, steamed
2 red bell peppers, seeded, cut into squares and roasted
1 cup (4 ounces) shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese
1 cup minced fresh cilantro
1/4 teaspoon ground nutmeg
6 to 8 tablespoons butter or margarine, melted
12 sheets frozen phyllo dough, thawed

Preparation

  1. Heat oil in large skillet over medium heat until hot. Cook and stir onions 3 minutes. Add spinach; cook 5 minutes or until spinach is dry.
  2. Add artichoke hearts, broccoli and bell peppers to skillet; cook and stir 2 to 3 minutes or until heated through. Remove from heat; stir in cheeses, cilantro and nutmeg.
  3. Preheat oven to 375°F. Brush 12-inch pizza pan with butter. Unroll phyllo dough. Cover with plastic wrap and damp, clean kitchen towel to prevent phyllo from drying out.
  4. Lay one sheet phyllo dough on clean surface; brush top with butter. Fold crosswise in half and place on pizza pan. Brush with butter.
  5. Repeat with remaining phyllo dough sheets and butter, arranging phyllo in pinwheel fashion on pan.
  6. Spoon spinach mixture onto phyllo, making a mound 8 inches in diameter. Bring up several phyllo dough sheets at a time over filling; repeat with remaining phyllo dough. Brush with butter.
  7. Bake 40 to 45 minutes or until golden brown. Let stand 5 to 10 minutes; cut into wedges.

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