Garden Phyllo Spirals

 
Eat these savory Garden Spirals as an appetizer, or serve with a side of soup or salad for lunch. The recipe is flexible enough to accommodate whatever veggies you have sitting around. Greens, potatoes, tomatoes, carrot tops—all good filling for these forgiving spirals.

Eat these savory Garden Spirals as an appetizer, or serve with a side of soup or salad for lunch. The recipe is flexible enough to accommodate whatever veggies you have sitting around. Greens, potatoes, tomatoes, carrot tops—all good filling for these forgiving spirals.

 

Recipe by Erin Torgerson

| Yield: 6 servings | Time: 60 minutes |

 

Pre-heat oven to 350 degrees.

Heat olive oil in a skillet over medium high heat.

Sauté onions, carrots, garlic and spices until caramelized.

Add chopped kale and rainbow chard with a generous splash of water. Cooked until wilted and all of the water has evaporated.

Add lemon juice, and season to taste with salt and pepper.

Take two sheets of phyllo dough, staked onto of each other, laid horizontally. Lay about 2-3 spoons of filling in a line at the end of the sheet.

Delicately roll the dough into a long cigar - see photo below.

Turn the cigar into a spiral shape - see photo below.

Drizzle the tops with olive oil, and bake for 15-20 minutes, until golden brown.

Drizzle with a bit more olive oil right out of the oven and top with salt and za’atar (optional).

YOGURT DIPPING SAUCE

Mix together all ingredients and serve chilled with Garden Spirals.

GARDEN PHYLLO SPIRALS

1 bunch kale, chopped

1 bunch rainbow chard, chopped

5 carrots, grated

2 clove garlic, crushed

1 onion, thinly sliced

1 T cumin

1/2 T coriander, ground

1/2 t cayenne pepper

3 T sesame seeds, toasted

1/4 C olive oil

1 T lemon juice

salt and pepper to taste

20 sheets phyllo dough

YOGURT DIPPING SAUCE
1 C yogurt

2 T basil, chopped

2 T parsley, chopped

1 T mint, chopped

1 clove garlic, crushed

1 t lemon juice

1 T olive oil

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