Roasted Vegetable Phyllo Pockets

St. Paul Caterer and creator of JohnJeanJuan, Terry John Zila stopped by the TCL kitchen to share a tasty recipe for Roasted Vegetable Phyllo Pockets.

Roasted Vegetable Phyllo Pockets

Ingredients:
1 pound unsalted butter, clarified
1 recipe Roasted Vegetables
24 sheets of phyllo dough
8 ounces Parmigiano-Reggiano cheese, grated

2 rimmed baking sheets lined with parchment paper

  1. Preheat the oven to 350°. Place butter in a small saucepan and heat over low heat until the solid fat rises to the top of the melted butter. Skim off the fat solids and set aside. Do not allow the butter to boil.
  2. In a medium saucepan of boiling salted water, cook the asparagus for 1 minute. Drain well and rinse under cold water to stop the cooking process. Transfer the asparagus to a rimmed baking sheet; pat thoroughly dry and let cool completely. On a work surface lay out the phyllo and cover with a lightly damp towel to insure phyllo does not dry out.
  3. For each straw, lay out the phyllo sheet with the shortest side closest to you.  Using a pastry brush, lightly brush a phyllo rectangle with clarified butter.
  4. Place 1/4 cup of the roasted vegetables in the middle area along the bottom section of the phyllo leaving a 2 inch boarder along the bottom of the sheet. Sprinkle a tablespoon of the grated Parmigiano-Reggiano over the vegetables.
  5. Fold over the bottom of the buttered phyllo sheet over the roasted vegetables and then fold over the sides of the phyllo and roll the vegetables up tightly into a pocket.
  6. Set the pocket on the baking sheet, seam side down. Repeat with the remaining ingredients.
  7. Brush the pockets with the remaining butter. Bake the straws for 25 minutes, or until golden. Let cool slightly before serving.

Roasted Vegetables

Ingredients:
4 tablespoons Olive oil
1 zucchini cut into thin slice with a Japanese slicer
½ butternut squash, peeled and seeded and cut into ½ inch cubes
4 cloves peeled garlic, coarsely chopped
½ red onion, peeled and thinly sliced
1 red bell pepper, diced
Kosher salt and freshly ground pepper

  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment.
  2. Place the vegetables, one type at a time, in the bowl and thoroughly coat with a little of the olive oil .Use just enough oil to lightly coat the vegetables.
  3. On parchment-lined rimmed baking sheets, spread out the coated vegetables evenly, season with salt and pepper.
  4. Scatter chopped garlic over vegetables and bake in preheated oven for 20-30 minutes or until tender. Drain on paper towels.

For more information on Terry John Zila Catering, click here.

Print Friendly, PDF & Email