| BROCCOLI POCKETS |
Recipe provided by farm member Francine Wolfe Schwartz
makes 6 pockets
2 tablespooons oil
1 medium onion, minced
2 cloves garlic, minced
1 small red pepper minced (optional)
3 cups finely chopped broccoli florets (about 4 stalks, reserve stalks to
use in stir fry or salad recipes)
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
freshly ground pepper
5 ounces of goat cheese (about half a 10.5 ounce package)
1/4 cup shredded Swiss cheese
1/4 cup toasted pine nuts (optional)
1/2 pound frozen phyllo pastry sheets (about 12 sheets)
oil for preparing phyllo
Preheat oven 375 degrees. Line a baking sheet with parchment paper
or lightly grease.
In a large skillet heat oil. Sauté onion 4-5 minutes, add garlic and red
pepper and continue to sauté 2-3 minutes longer. Add broccoli
oregano, salt and pepper. Continue to cook 2-3 minutes longer until
broccoli is just tender.
Remove from heat and stir in goat cheese and Swiss cheese. Set aside.
NOTE: Work with one phyllo sheet at a time, keep the remaining
sheets covered with a damp cloth.
On a clean dry counter or large cutting board lay a single sheet of phyllo
dough. Lightly brush with oil, top with another sheet and brush with
butter. Continue this process until 6 sheets are stacked one on
another. Do NOT brush oil on the top layer.
Cut the stack horizontally creating three strips. Working from one end
spoon about 1/4 cup of broccoli mixture at the bottom left corner.
Folding like a flag create a triangle.
Continue folding the length of the dough. Place on baking sheet seam
side down. Cover with a damp kitchen towel as you continue to fill
remaining phyllo. Lightly brush triangles with olive. Bake about 12-15
minutes until lightly golden and puffy.
makes 6 pockets
2 tablespooons oil
1 medium onion, minced
2 cloves garlic, minced
1 small red pepper minced (optional)
3 cups finely chopped broccoli florets (about 4 stalks, reserve stalks to
use in stir fry or salad recipes)
1 tablespoon minced fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
freshly ground pepper
5 ounces of goat cheese (about half a 10.5 ounce package)
1/4 cup shredded Swiss cheese
1/4 cup toasted pine nuts (optional)
1/2 pound frozen phyllo pastry sheets (about 12 sheets)
oil for preparing phyllo
Preheat oven 375 degrees. Line a baking sheet with parchment paper
or lightly grease.
In a large skillet heat oil. Sauté onion 4-5 minutes, add garlic and red
pepper and continue to sauté 2-3 minutes longer. Add broccoli
oregano, salt and pepper. Continue to cook 2-3 minutes longer until
broccoli is just tender.
Remove from heat and stir in goat cheese and Swiss cheese. Set aside.
NOTE: Work with one phyllo sheet at a time, keep the remaining
sheets covered with a damp cloth.
On a clean dry counter or large cutting board lay a single sheet of phyllo
dough. Lightly brush with oil, top with another sheet and brush with
butter. Continue this process until 6 sheets are stacked one on
another. Do NOT brush oil on the top layer.
Cut the stack horizontally creating three strips. Working from one end
spoon about 1/4 cup of broccoli mixture at the bottom left corner.
Folding like a flag create a triangle.
Continue folding the length of the dough. Place on baking sheet seam
side down. Cover with a damp kitchen towel as you continue to fill
remaining phyllo. Lightly brush triangles with olive. Bake about 12-15
minutes until lightly golden and puffy.
