RATATOUILLE PHYLLO WRAPS
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
- In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
- In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 130 g, Fat 8 g, Protein 2 g
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Manuela Owusu ansah
[email protected]These wraps are perfect for a light lunch or dinner. They're also a great way to use up leftover ratatouille.
Robert Krenning
[email protected]I'm a big fan of ratatouille and these wraps are a great way to enjoy it. So tasty!
qasim gardezi
[email protected]I made these wraps for my friends and they all loved them. They're a great party food.
Kiesha Queen
[email protected]These wraps were easy to make and they turned out great. I'll definitely be making them again.
Blessing Phunyugu
[email protected]I'm so glad I tried this recipe. It's definitely a keeper.
jahangir ullah
[email protected]These wraps were delicious! I loved the combination of flavors and textures.
jibon ahmed Sipon
[email protected]Overall, I thought these wraps were just okay. I don't think I'll be making them again.
Emmanuel Williams
[email protected]The cooking time was a little off. I had to cook the wraps for an extra 10 minutes to get them crispy.
Aslyn Karlman
[email protected]I had a hard time finding the right size phyllo dough sheets. I ended up having to trim them down to fit.
Abdulmalik AbdulRahman
[email protected]The phyllo dough was a little too oily for me. I think I'll try using a different type of dough next time.
ABU SAIS ABU SAID
[email protected]These wraps were a bit bland for my taste. I think I'll add some more spices next time.
Saki Hotel
[email protected]I added some crumbled feta cheese to the filling and it was amazing. Highly recommend!
Azan Asad
[email protected]I'm not a huge fan of eggplant, but I really enjoyed these wraps. The eggplant was cooked perfectly.
The Human
[email protected]These wraps were a little time-consuming to make, but they were definitely worth it. So tasty!
Vilaan Khan
[email protected]I made these wraps for a vegetarian friend and she loved them. She said they were the best ratatouille she's ever had.
LUYANDA Bandile
[email protected]These wraps are perfect for a party or a potluck. They're easy to make and they're always a crowd-pleaser.
Ben Hmida Adem
[email protected]I had a little trouble finding phyllo dough, but it was worth the effort. These wraps were so good.
Norica de Klerk
[email protected]I made these wraps for my family and they loved them. The phyllo dough was crispy and the filling was flavorful.
Irasha Lakmali
[email protected]I'm not usually a fan of ratatouille, but these wraps changed my mind. So delicious!
John Mensa
[email protected]These phyllo wraps were a hit at my last party! The combination of flavors and textures was amazing.