Phyllo Rolls With Wild Greens Recipes

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PROSCIUTTO PHYLLO ROLL-UPS



Prosciutto Phyllo Roll-Ups image

These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 16

24 sheets phyllo dough (14 inches x 9 inches)
1/4 cup butter, melted
8 thin slices prosciutto, cut into 1-inch strips
24 fresh asparagus spears, trimmed
24 fresh green beans, trimmed
ARTICHOKE SAUCE:
1/4 cup sour cream
1/2 teaspoon lemon juice
1 jar (6 ounces) marinated artichoke hearts, drained
2 ounces cream cheese, softened
1/4 cup chopped roasted sweet red peppers, drained
3 tablespoons grated Parmesan cheese
2 green onions, chopped
1 garlic clove, peeled
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper

Steps:

  • Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.

Nutrition Facts :

PHYLLO ROLLS WITH WILD GREENS



Phyllo Rolls with Wild Greens image

Provided by Martha Stewart

Categories     Appetizers

Yield Serves 8

Number Of Ingredients 12

3/4 cup extra-virgin olive oil
1 fennel bulb, trimmed and finely chopped
1 medium bunch scallions, white and most of the greens, thinly sliced (about 1 cup)
1 tablespoon coarsely chopped garlic
1 1/2 cups thinly sliced wild greens, (such as baby spinach, tender Swiss chard leaves, mustard greens, miner's lettuce, dandelion greens, orache, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon toasted fennel seeds, freshly ground or crushed in a mortar
Freshly ground pepper
1/4 cup chopped fresh mint
1/2 cup crumbled feta cheese
Vegetable-oil cooking spray
1/2 cup (1 stick) unsalted butter
8 sheets phyllo

Steps:

  • In a large skillet, heat 1/4 cup oil over medium heat. Add fennel bulb; cook, stirring occasionally, until just tender, about 3 minutes. Add scallions and chopped garlic, and cook for 2 minutes. Add greens, and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat, and season with fennel seeds and pepper to taste. Stir in mint. Transfer to a bowl until cooled completely. Crumble feta cheese over cooled greens; stir to combine. Taste and adjust seasoning. This should yield 2 cups.
  • Preheat oven to 375 degrees. Line a baking sheet with a rack. Spray rack with cooking spray. In a small saucepan, melt together remaining 1/2 cup oil and butter over medium heat. Lay one sheet of phyllo on a clean work surface with the long side parallel to edge of counter. Brush liberally with butter-oil mixture. Top with a second sheet of phyllo. Brush second sheet with butter-oil mixture. Cut in half crosswise. Place about 1/4 cup filling at one end of each half. Fold in sides, and roll up to form an egg-roll shape. Brush with butter-oil mixture, and prick in several spots with a toothpick or the tip of a paring knife. Transfer to prepared baking sheet. Repeat with remaining phyllo and filling.
  • Bake until golden brown and filling is heated through, 20 to 25 minutes. Cool briefly before cutting in half on the diagonal. Serve immediately.

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