Filo with Veggy Filling
I hope you all had a wonderful labor day weekend. I’ve been so tired every night lately. Part is that I’m working a lot right now and off course part is because I’m 22+ weeks pregnant.
Our meal often has been finding things in the fridge or freezer and using my inspiration to make something good and healthy. I’ve had whole wheat filo dough in the freezer for a while so I decided it was time to use them. The filling was a very simple mushroom, arugula, zucchini and onion. Bella and James both really liked it so it was a hit. I love when it’s that easy! It felt like a perfect fall meal which was perfect because yesterday and today felt like a crisp fall day.
whole wheat filo dough, defrosted
3 tbs canola oil
1 medium zucchini, diced
1 small yellow onion, peeled and diced
2 cups mushrooms ( I used oyster and chanterelles) chopped
1 cup arugula
Salt & pepper to taste
Sweet & spicy chili sauce to dip in (optional)
Preheat oven to F400
heat 1 tbs oil in a frying pan on medium heat and fry onions for 30 seconds. Add zucchini and mushrooms and fry 2 minutes. Add arugula, salt and pepper. Brush each sheet on filo with oil and add a few spoonfuls on filling on each. Fold edges in and carefully roll or fold into a packages. Brush outside with oil. Repeat until all filling is gone (makes about 4 packages depending on how much filling you want on each. Place on parchment paper on a cookie sheet. Cook for 10 minutes or until golden brown. Eat with a mixed salad and dipping sauce.