You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

Tasty fillo packets with collards, beans, and squash

This started as an attempt to use up both some fillo and a bunch of collards before they went bad, and it wound up being both tasty and fancy-looking!

Tasty fillo packets with collards, beans, and squash

Filling (or substitute any filling with similar consistency--the technique will go sweet or savory)

1-2 Tbsp. oil
1 bunch collards or similar sturdy greens, chopped
2-3 cloves garlic, minced
1 can great northern beans or navy beans, drained
1 cup cooked winter squash or sweet potato, cut in bite-sized pieces
generous pinch salt
2-3 Tbsp. "chicken" broth powder
splash of sherry or your favorite vinegar or lemon juice
1/4 tsp. dried thyme
1-2 tsp. tahini, dissolved in 1/3 cup water
1/2 tsp. black pepper, ground

Saute the collards until mostly tender. Add the garlic and a few minutes later the rest of the ingredients. Saute/simmer 10-15 minutes to blend flavors, adding a little more water if necessary to prevent drying. Set aside to cool a bit.

Pastry* (or use actual pastry dough or serve the "filling" with rice)

Preheat oven to 350F. On a large cookie sheet lay out two sheets of fillo dough. Brush lightly with oil (I used canola), and if you want to get fancy add a light sprinkle of finely ground nuts and/or seasonings. Top with two more sheets of fillo and repeat until you have a total of six sheets laid down. Cut in half the short way to have two not-really-squares rather than strips. On the third of one of the pieces closest to you, put a generous cup of the filling. Fold the far end towards you so that the short edges meet in front of you. Press down a bit on the filling so it's not too mounded up, but make sure you've got a good inch of fillo all around. Starting at one end of the "U" shape that's open, pinch the layers of dough together and fold/mash them up and over towards the filling (see pictures). Continue all the way around, fudging the corners into a rounded shape. Repeat with the other piece of fillo. This will take care of most of the filling if you made the recipe above, making two entree-sized packets. If you want to get fancy you can brush the top with oil or soymilk or something and sprinkle it with chopped nuts and/or seasonings. Bake 15-20 minutes or until lightly browned (see pictures).






*This technique is straight out of the Millennium Cookbook, but in my words
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