| 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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