Moroccan Phyllo Rolls Recipe

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Ingredients:

Serving

2 cups diced bell peppers ( combination yellow, red , and orange)
2 1/2-3 cups diced zucchini or 2 1/2-3 cups yellow squash
1 -1 1/4 cup diced onion
1 1/2-2 cups diced fennel bulbs (about 1 medium bulb)
1/2 cup dried diced apricots ( preferably unsulfured) or 1 cup fresh fig
5 -6 large garlic cloves, minced
1 1/2-2 tbsp extra-virgin olive oil
3/4 tsp ground ginger
3/4 tsp cinnamon
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp sea salt
fresh ground black pepper
1 cup cooked chickpeas or 1 cup white beans
1/2 cup fresh basil or 1/2 cup parsley, minced
8 -12 sheets phyllo pastry sheets (see ****)
2 1/2-3 tbsp extra-virgin olive oil (to brush phyllo)
1/4 cup chopped or slivered almonds, lightly toasted (for garnish )

Directions:

Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread 3/4-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (21/2-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with Balsamic Maple Sauce, and garnished with almonds.
***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15-20 minutes, until golden. Serve with Balsamic Maple Sauce as a dip.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.68 Kcal (1699 kJ)
Calories from fat	208.23 Kcal
		% Daily Value*
Total Fat	23.14g	36%
Sodium	329.7mg	14%
Potassium	1492.06mg	32%
Total Carbs	41.79g	14%
Sugars	16.58g	66%
Dietary Fiber	10.77g	43%
Protein	12.34g	25%
Vitamin C	160.2mg	267%
Vitamin A	2.4mg	79%
Iron	45mg	250%
Calcium	144.2mg	14%

Amount Per 100 g
Calories	88.77 Kcal (372 kJ)
Calories from fat	45.56 Kcal
		% Daily Value*
Total Fat	5.06g	36%
Sodium	72.14mg	14%
Potassium	326.49mg	32%
Total Carbs	9.14g	14%
Sugars	3.63g	66%
Dietary Fiber	2.36g	43%
Protein	2.7g	25%
Vitamin C	35mg	267%
Vitamin A	0.5mg	79%
Iron	9.8mg	250%
Calcium	31.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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