New Life into Your Overlooked Ingredients!
Today, we've got a brilliant idea for those remaining sheets of phyllo pastry in your fridge and the leftover vegetables lying in the crisper. You'll see how they harmoniously come together to create our Crispy Phyllo Rolls with a Yogurt Dip. Each bite is an explosion of flavors, wrapped in a delicate, golden-brown pastry. We hope this recipe inspires you to look differently at the ingredients in your kitchen and consider the limitless possibilities they hold.
Difficulty:
Easy
Serving:
2 servings
Preparation time/ Cooking time:
15 minutes / 20 minutes
Ingredients:
For the Rolls:
2 sheets of phyllo pastry
50 g Swiss chard stems, chopped
25 g red bell pepper, chopped
20 g onion, chopped
1 clove garlic, chopped
10 ml olive oil
10 ml hot water
2 g salt
2 g black pepper
1 g red pepper flakes
1 g turmeric
40 ml milk
20 ml olive oil
1 egg
For the Dip:
100 g strained yogurt
10 g dill, chopped
5 g garlic peel powder (see kitchen tips for recipe)
1 g salt
Preparation:
Preheat your oven to 200°C.
In a pan, heat the olive oil and sauté the garlic and onions until they turn pink.
Add the Swiss chard stems and red bell peppers to the pan and continue cooking until the vegetables have softened.
Season the mixture with salt, black pepper, red pepper flakes, and turmeric, then set aside to cool.
Cut the phyllo pastry sheets into 8 pieces.
Spoon the sautéed vegetable mixture onto each piece of pastry, then roll them up tightly.
Place the rolls onto a baking sheet lined with parchment paper.
In a separate bowl, combine the milk, additional olive oil, and egg. Brush this mixture over each of the phyllo rolls.
Bake for 20 minutes, or until the rolls turn golden brown and crispy.
While the rolls are baking, mix the strained yogurt, chopped dill, garlic peel powder, and salt to make the dip.
Serve the crispy phyllo rolls warm, accompanied by the refreshing yogurt dip.
Enjoy, knowing you've made the most of your ingredients!
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