Vegetable Phyllo Cracker

Name: Vegetable Phyllo Cracker
Ingredients: 1 tablespoon olive oil; 1 medium onion, peeled, halved and sliced; 1 red pepper, cut into thin strips; 3 portabella mushrooms, sliced; 1/2 teaspoon red pepper flakes; 1/4 cup dry white wine; 175 g baby spinach leaves, washed; 5 -6 basil leaves, cut into strips; 1/4 cup cream cheese, cut into small cubes (2oz); salt and pepper; 4 sheets phyllo pastry (about 12x7-inches); 3 tablespoons butter, melted; 1/2 teaspoon sesame seeds

13 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1 medium onion, peeled, halved and sliced
1 red pepper, cut into thin strips
3 portabella mushrooms, sliced
1/2 teaspoon red pepper flakes
1/4 cup dry white wine
175 g baby spinach leaves, washed
5 -6 basil leaves, cut into strips
1/4 cup cream cheese, cut into small cubes (2oz)
salt and pepper
4 sheets phyllo pastry (about 12x7-inches)
3 tablespoons butter, melted
1/2 teaspoon sesame seeds

Directions

1

Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
2

Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
3

Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
4

Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
5

Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
6

Place into a preheated oven, 400°F and bake for 20 minutes, until pastry is brown and crispy.