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Vegetable Phyllo Pockets

List of Ingredients




2 teaspoons olive oil
1 small onion, diced
3 cloves garlic, chopped
1 small zucchini, diced
1/4 cup Parmesan cheese, grated
1/4 cup ricotta cheese
1/2 cup wild mushrooms or domestic mushrooms, sliced 1 red bell pepper, roasted, peeled, seeded and diced
2 teaspoons sun-dried tomatoes, diced
1 teaspoon fresh thyme
1/2 teaspoon cracked black pepper
Salt, to taste
1 tablespoon unsalted butter, melted
6 sheets phyllo (filo) dough

Recipe



For the filling:
In a large saut� pan heat olive oil until very hot. Add onions and garlic and saut� until you can smell the aroma. Add zucchini and mushrooms and saut� until crisp-tender, about 3 minutes. Add peppers and mix well. Remove from heat and allow to cool. Add Parmesan, ricotta cheese, sun-dried tomatoes, thyme and pepper; mix well. Season with salt and set aside.

To assemble the pockets:
Preheat the oven to 350 degrees Fahrenheit. Lay the sheets of phyllo out on a board and cut in half crosswise. Stack the sheets on top of one another and set to the side. Place one half-sheet on a board and brush with some of the melted butter. Top with another half-sheet of phyllo and brush with more butter. Place about a sixth of the filling mixture in the middle of the bottom half of the phyllo. Fold the sides of the phyllo over the mixture, then roll the phyllo up to resemble an egg roll. Brush with butter and place on a baking sheet. Repeat with remaining phyllo and filling.

Bake for 20 to 30 minutes or until golden brown. Remove from the oven and cool for a few minutes. Serve Warm.
Serving 6
notes:

If you like, make these pockets bigger and serve them as a vegetarian entr�e instead of as an appetizer. Try other vegetables in the mixture, maybe some chopped cured olives. You can also freeze these before baking them.