Phyllo With Potato, Onion & Dill |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from a vegetarian cookbook I have. Phyllo is usually done with butter, but by using extra virgin olive oil here this reduces the fat content. Ingredients:
4 small potatoes |
8 sheets phyllo dough |
1 egg white |
4 tablespoons extra virgin olive oil, divided |
1 onion |
dill |
salt and pepper |
Directions:
1. Peel potatoes but don't cut them.
2. Cover with lightly salted water and boil till tender.
3. While they are cooking, beat the egg white with the oil.
4. Spray 10x15 cookie sheet with spray and top with phyllo dough, brush was sheet with the egg white/oil mixture before topping with next sheet.
5. Tuck the edges under.
6. Cut the onion into slices and then separate into rings.
7. Slice the cooked potato and place the slices single layer on the dough.
8. Add a layer of onion rings and dribble with oil on top.
9. Sprinkle with salt and pepper and dill.
10. Bake 20 minutes.
11. Cut in half lengthwise and then across in 2 strips.
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