Description
Oven-baked phyllo dumplings with zucchini, feta and fresh mint.
Ingredients
- 4 whole Medium Size Zucchini
- 1 clove Garlic
- 1 Tablespoon Olive Oil
- Pepper To Taste
- ½ cups Fresh Mint
- 5 ounces, weight Feta Cheese
- 10 whole Phyllo Sheets
Preparation
1. Peel (if you wish) and dice the zucchini. Peel the garlic clove. In a sauté pan over medium heat, heat olive oil, then add the whole garlic clove and sauté for about 2 minutes, until fragrant. Add diced zucchini and sauté for about 20 minutes, stirring regularly, until softened and golden. Remove from heat, season with pepper, remove garlic clove. Set aside.
2. In the meantime, rinse and roughly chop the mint. Crumble the feta if it isn’t already done.
3. When all the ingredients are ready, fill the dumplings: Cut the phyllo sheets in half. Drop a spoonful of the filling in the middle of a half sheet. Fold lengthwise. Fold one side into a small triangle, then fold again still in a triangle shape. The third fold should coincide with the filling. Keep folding into triangles until you reach the end of the sheet. Repeat with other half sheets.
4. Place in an oven pan. Bake for 20 minutes at 375°F. Serve warm with a salad or as an appetizer.
