Tuesday, August 2, 2011

Recipe: Roasted Veggie & Feta Filo Rolls

Don't miss your chance to enter my Easy Lunchbox Giveaway!

More garden bounty - unfortunately, not my garden (blasted woodchucks, I've given up on gardening), but others so kindly share with me.

I made up these roasted veggie feta filo rolls and they were so fun to put together - The Boy helped me with half of them!

You could use other veggies that you happen to have on hand - I will list the recipe as I made it, but please do let me know if you try it, what works for you.

Roasted Veggie & Feta Filo Rolls

1 c fresh green beans, chopped into small pieces
1 c carrots, diced into about 2" pieces
1 small zucchini, diced into about 2" pieces
1 small yellow squash, diced into about 2" pieces
2 small beets, peeled and diced into about 2" pieces (mine were golden beets)

1 small onion, chopped
2 Tbsp olive oil
1-2 tsp oregano, or favorite spice blend (I used Teeny Tiny Spice Quatre Epices and a little King Arthur Flour Pizza Seasoning)
1 Tbsp lemon juice

1 c feta crumbles (I used fat free)
Frozen filo sheets, thawed (I used 24 sheets)

Butter flavored cooking spray (or melted butter)
All roasted
Preheat oven to 400 F.  Combine veggies in a roasting pan with olive oil, lemon juice, and spices.  Roast for about 15 minutes, or until tender.

Transfer the veggies to a food processor and pulse until chopped coarsely.  Stir in feta.  You should have about 4 c of filling.  Lower oven temperature to 375 F.

With feta
The Boy helped

Working one sheet at a time, and keeping the rest of the sheets covered so they don't dry out, place a piece of filo on a large cutting board.  Spray lightly with cooking spray (or you could brush with butter) and fold in half.

Spray with cooking spray again, the other direction.

Spray again, and fold the other direction.

Top with about 1-2 Tbsp filling, and then fold the edges over the filling.  Spray lightly again, and roll up like an egg roll.  Place seam side down on a cookie sheet lined with parchment paper.  Spray the top to make sure it gets a little crispy.

Repeat with remaining filling.

Bake for 15-20 minutes, or until golden brown.  Enjoy!

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  1. This looks yummy and we have so many garden veggies we don't know what to do with!

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