| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or olive oil |
| 1 |
c |
Minced onion |
| 1 |
lg |
Brunch broccoli, finely chop |
| 1/2 |
ts |
Salt |
|
|
Lots of black pepper |
| 2 |
md |
Cloves garlic, minced |
| 2 |
c |
Good bread crumbs |
| 2 |
c |
Grated cheddar (opt) |
| 2 |
tb |
Lemon juice (more to taste) |
| 10 |
|
Sheets of filo pastry |
| 3 |
tb |
To 4T olive oil for filo |
INSTRUCTIONS
1. Preheat oven to 375. Oil a baking tray.
2. Melt butter or heat 1T olive oil in a large skillet. Add onion, and
saute for about 5 mins over medium heat.
3. Add broccoli, salt, and pepper, and cook, stirring for about 5 mor
minutes. Add garlic, and saute until the broccoli is just tender <about 5
more minutes>. Remove from heat.
4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust
seasoning.
5. To assemble: Place on sheet of filo on a clean, dry countertop. Brush
the top lightly with oil, then add another sheet. Brush with oil, then add
another. Continue until you have a pile of five leaves. Add half the
filling, fold in the sides, and gently roll until you have a nice neat
little log. Brush the top with more oil, then carefully lift the pastry,
and place it on the oiled baking sheet. Repeat this proceedure to make a
second roll, and place it next to the first one on the tray.
6. Bake 25-30 mins, until golden and exquisitely crisp. Cut with a
serrated knife, using a gentle sawing motion. Serve hot or at room
temperature.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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