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Archive for November 15th, 2010

 

Savory Phyllo Roll

This dish is similar to the Mediterranean Braciole dinner in that it’s a combination of separate dishes combined into one  main course.  It’s very straight-forward and easy to assemble and well worth the time investment when you want to create a memorable and special meal.  The three main components can be made ahead of time so that you can create a beautiful dinner without any stress.

Ingredients:

Greek-Gyros seitan [Half a recipe was used for this]

Tangy Greek custard-style tofu [Half a recipe was used for this]

2 cups cooked greens that have been squeezed dry to remove excess water [I used nettles, but spinach could easily be substituted]

1 package phyllo dough

Olive oil

Directions:

Thaw the phyllo at room temperature while still in the box.  [You do not want to open it until you’re ready to use because it dries out very quickly.]

Preheat the oven to 350°F.

Cut the seitan and tofu into blocks that measure roughly one inch by three inches and set aside. 

Unroll the phyllo dough and cover with a slightly damp towel to keep pliant.  Set a baking sheet on the counter in front of you, vertically.  Take one sheet of phyllo and place upon the baking sheet.  Using your fingers or a brush, lightly dot olive oil over the surface of the sheet.  Place another sheet of phyllo atop the first and repeat. 

Using a pizza cutter or knife [If using a knife be careful not to tear the dough, applying pressure from above rather than drawing the knife across it], gently cut the phyllo down the center, vertically so that you create two pieces.  Place a piece of seitan on either half of the phyllo three inches from the bottom edge of the sheet.  [You want to have enough room to be able to bring the phyllo up and over the filling.] Place a piece of tofu atop the seitan and then add a final layer of cooked greens.

 

Roll the phyllo up and over the filling and roll over a couple of times.  Tuck in the sides and continue to roll until all the phyllo has been used.  Rub the outside with oil and set upon a separate baking sheet. Repeat until all the rolls have been created.

Bake for 30 minutes, or until the phyllo is golden brown on the edges.

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