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via BigOven.com - Recipe Raves on 6/11/08
Zucchini and Feta Filo Roll with Pumpkin Mash recipe
4 Servings
Zucchini
French
Valentines Day Thanksgiving Easter Christmas Advance Main Dish Zucchini French
Ingredients
1 tbs olive oil
3 yellow squash coarsely chopped
1 large green zucchini coarsely chopped
2 garlic cloves crushed
6 ounces fresh ricotta
1/4 cup chopped fresh continental parsley
4 ounces reduced-fat feta crumbled
2 teaspoons chopped fresh rosemary
6 sheets filo pastry
Olive oil spray
1/3 cup dried breadcrumbs
2 tbs butter melted
1 1/2 pounds butternut pumpkin peeled, deseeded, coarsely chopped
1/3 cup basil pesto
Method Preheat oven to 300F. Line a baking tray with non-stick baking paper. Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender. Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper. Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet with olive oil spray. Top with another filo sheet. Spray with olive oil spray. Repeat with remaining filo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 3 inch -wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden. Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary. Thickly slice the filo roll. Divide mash among serving plates. Top with the filo roll. Drizzle over the pesto to serve.
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