Uncategorized · Vegetarian

Rediscovering the Possibilities

It is so easy to be lazy in the summer. Sometimes you just don’t feel like cooking! Your boss is getting on your last nerves, so you run out of the office to escape. Traffic’s terrible (as usual), and the ride home feels like an eternity. You walk in the door, and all you want is to pour a glass of wine–not turn on the oven. We’ve all been there, no matter how much you enjoy to cook. There are many ways around this, and one of them is planning ahead, but another is keeping your mind open. Instead of making a big meal that feels daunting at the time, think about what is light, easy and satisfying. Fresh vegetables are so easy to make into quick, varied meals. Plus, they make the perfect summer dish when the sun is high, and your patience is low. And you can still have that glass of wine. We’d never take that away from anyone!

As long as you don’t let it dry out, phyllo dough can be a wonderful ingredient for a meal. Just cover the sheets with a damp paper towel to keep it pliable as you work. Make the filling ahead if you’re in a time crunch. Don’t feel like cutting up the goat cheese? Just stir it into the warm filling then cool completely. If you’re the kind of person who can’t fathom doing any of this during the week, take some time over the weekend to prepare the filling, assemble, then freeze each pocket. Pull them out individually when you need to bake them up. See? More time saved! For anyone who needs a little help learning how to fold your phyllo into triangles, check out these step-by-step photos. If at any time frustration begins, just take a sip of that wine and try it again!

Zucchini and Mushroom Pockets – Serves 12
1/2 package phyllo dough
2 tablespoons unsalted butter, melted
2 zucchini, sliced into half moons
1/4 pound cremini mushrooms, sliced
1/2 large red onion, chopped
Zest and juice of 1 lemon
1 tomato, deseeded and chopped
4 cloves garlic, sliced
1/4 cup fresh basil, sliced
1/8 cup fresh parsley, chopped
1 teaspoon kosher salt
6 ounces goat cheese
Olive oil

1. Drizzle a bit of olive oil in a large, shallow pan over medium heat. Once hot, add the zucchini, mushrooms, onions and garlic. Cook for approximately 5 minutes or just until the mushrooms begin to soften.

2. Add the lemon juice, zest and tomatoes. Cook another 2-3 minutes, then remove from heat. Stir in the basil, parsley and salt. Cool the filling completely.

3. Lightly brush a sheet of phyllo dough with the melted butter, then fold in half. Place a bit of the filling in one corner, along with a dollop of goat cheese.

4. Fold the corner into a triangle and repeat along the length of the phyllo sheet, maintaining the triangular shape the entire way down. Lay on a baking sheet and brush with more butter. Repeat with the remaining phyllo dough until all of the filling and cheese are gone.

5. Bake in a preheated oven at 375 degrees for 18-20 minutes or until browned.

Click HERE for the printable recipe.

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26 thoughts on “Rediscovering the Possibilities

  1. I’m going into straight beg mode with these… I can’t seem to get enough mushrooms these days!! 🙂 I looove these. Never. ever. buy store frozen ones. Isn’t phyllo the best!?

  2. i love this recipe! i love phyllo and i love mushrooms! it has been so hot out there and so exhausting on the truck this is the kind of dinner i need. I swear i lose 1 pound just sweating in my a/c-less kitchen!

  3. Delicious! Recently someone let me try something very similar, with feta cheese inside, since that time can’t stop thinking of that 🙂

  4. Fresh phyllo dough isn’t easy to come by here in Brussels!

    But I will be on the look out for it beacause these filled pockets look so incredibly tasty!!

    MMMMMMMMMMMMM,…A perfect dish to enjoy with good company & a good glass of cooled wine!

    Kisses from Brussels!

  5. An absolutely delicious finger food snack. Other than using phyllo, you could tweek this recipe a bit using spring roll wrappers and use a curried potato filing. We get samosa in this quick version here.

  6. Stuck on a plane that is grounded and this post came to my sanity rescue!
    Looks fantastic, drooling in a most inappropriate manner!

  7. Duo, this is a spectacular idea! I don’t use phyllo as much as I should, but you’re right – it could be a great time saver, especially if you prep in advance. These zucchini and mushroom turnovers look like the perfect summer meal to me. Love it!

  8. And now I know what I will do with the box of phyllo in my frezer that has been starring at me for what seems like forever. Thanks.

  9. Okay these looks awesome I LOVE GOAT CHEESE! Man I’ve been feeling that way this summer, I blame it on the house. But yeah, I havent cooked dinner for almost a week now — the longest break I’ve ever taken for the past 7 years. Both of my kitchens are in shambles so all ive been eating has been in #1 a brown paper bag #2 on flimsy paper plates. Depressing.

    I am ready for my kitchen! So I can make these 🙂

    Hope you’re keeping cool this summer and all is going well!

  10. Can you believe I’ve actually never worked with phyllo dough? Sad but true. I love the sound of these though…almost like phyllo calzones! Can’t go wrong there.

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