Hands on: 40 minutes
Total time: 1 hour, 20 minutes, including time for cooling vegetables Serves: 8 or more as an entree, 12 or more as an appetizer (yield 24 borekas)
These crispy, tangy phyllo packets, made with roasted local peppers and zucchini and feta cheese, can be served as an appetizer or an entree. And this recipe adapts well to other roasted vegetables, such as yellow squash or eggplant. Buy phyllo dough frozen and defrost in the refrigerator overnight, according to package directions.
9 tablespoons olive oil, divided
For the roasted vegetables:
2 large bell peppers (any color) washed, seeded and halved
2 average zucchini washed and cut into sticks 2 inches long and 1/4-inch wide
Salt to taste
For the pesto:
1 cup freshly chopped parsley, stems removed, well rinsed and dried
1 bunch basil, stems removed, well rinsed and dried
Grated rind of 1 organic lemon
4 garlic cloves, peeled and minced
Sea salt and fresh pepper to taste
12 (18-by-14-inch) sheets organic phyllo pastry dough, defrosted
8 ounces Cole’s Lake Dairy Persian feta or other feta cheese cut into 24 even pieces
1/4 cup flaxseeds
To prepare the vegetables: Preheat oven to 425 degrees. Coat pepper halves with 1 tablespoon olive oil, place on baking sheet skin side up and roast for 12 minutes or until skin begins to darken and blister. Place peppers in a mixing bowl and cover bowl tightly with plastic wrap to steam. Toss zucchini with 1 tablespoon olive oil and salt, place on mesh rack in a baking pan and roast for 5 minutes until tender. Remove and allow to cool to room temperature. Unwrap pepper halves, remove and discard skin. Slice into 1/2-inch-wide strips and allow to cool to room temperature.
To prepare the pesto: In small mixing bowl, combine parsley, basil, lemon rind, garlic, salt and pepper with 1 tablespoon olive oil. With whole basil leaves, this will be like a rustic pesto.
To prepare borekas: Lower oven temperature to 375 degrees. Remove phyllo dough from package and place on cutting board, still layered together. Cut all 12 sheets in half. Keep sheets covered with a moist paper towel while working. Pour remaining 6 tablespoons olive oil in a small bowl. Working with 1 sheet at a time, use a pastry brush to lightly brush entire sheet with olive oil. In the center at the base of the sheet, place 3/4 tablespoon pesto, 1 piece feta, 1 piece zucchini and 1 piece pepper. Roll up 4 times, fold in sides and complete rolling to form “cigar.” Repeat with remaining sheets. Place borekas on baking sheet 1 inch apart. Once all borekas are assembled, brush tops with oil and sprinkle with flaxseed. Bake for 18 to 20 minutes, turning baking sheet once, until phyllo is crispy and golden brown. Serve hot or at room temperature.
Per serving (based on 8): 338 calories (percent of calories from fat, 62), 9 grams protein, 25 grams carbohydrates, 4 grams fiber, 24 grams fat (6 grams saturated), 25 milligrams cholesterol, 433 milligrams sodium.
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