Happy Tuesday to one and all.
I am happy to report that I am back on the blogging track and intend to put up posts everyday.
It is amazing how much the holidays mess you up and can get you off track.
Well now that I am back in the kitchen I decided today I wanted to share with you all what I made for dinner last night.
Vegan Spinach and Artichoke Stuffed Phyllo
This was my first time working with phyllo and I have to say I loved it.
I have avoided it in the past because I thought it was too fragile or hard to work with.
Suprisingly it is very forgiving, but yes it is still fragile.
To make this yummy side item you will need the following ingredients:
1 can artichoke hearts (drained and rinsed)
5 mushrooms (I used button and baby portabello)
5 cloves of garlic minced
3 C spinach
1 can garbanzo beans (drained and rinsed)
juice from 1/2 of lemon
1/2 tsp salt
1/4-1/3 olive oil for smoothness
I put all of the ingredients, except the phyllo dough, into my Vita-Mix and blended until smooth (which leaves you with a pretty tasty hummus on its own).
Take 1 sheet of phyllo brush it lightly with olive oil then repeat.
Place a 3rd sheet of phyllo on top but do not brush with oil instead smear with spinach spread.
Fold one length towards the center:
Then fold opposite side:
Roll up and place on a cookie sheet with a parchment paper liner:
Brush tops and sides with olive oil and bake for 20-25 minutes at 375 degrees.
You are left with a yummy, veggie filled, treat.
I hope you all have a very happy Tuesday and I will be back tomorrow to celebrate 1 year of What I Ate Wednesday with Jenn.
What have you cooked lately that was outside of the box for you?
Have you ever used phyllo?