I just posted about the carnivorous portion of this meal (well, I guess the potato turnip mash doesn’t count) and now here is the other part. It is my very first go around with phyllo dough and I decided to do something easy with it, to start. I basically just used 3 sheets and cut them to fit into a muffin tin, set them aside and then added a veggie, feta cheese and tofu scramble medley.
First, the cups:3 sheets phyllo dough
2 Tbl butter melted
2 Tbl butter melted
Preheat oven to 350.
Lay out first sheet on a totally dry surface and brush gently with butter. Top with second sheet, and repeat brushing. Add final sheet and brush again. Cut into 12 squares and place into a buttered muffin tin. Bake at 350 for 5-8 minutes.
Let cool on rack until filling is completed.
Filling:
1/2 slab brick tofu, cut into small pieces
1/2 onion
1/2 red pepper
1 clove garlic, minced
2-3 oz Sheep (or goat) feta
1/8 tsp herb de provence
salt and pepper to taste
2 Tbl olive oil
1/2 onion
1/2 red pepper
1 clove garlic, minced
2-3 oz Sheep (or goat) feta
1/8 tsp herb de provence
salt and pepper to taste
2 Tbl olive oil
Heat olive oil in large pan over medium heat. Add garlic, cook 2 minutes. Add peppers, onions and tofu and cook about 10 minutes, or until veggies are soft and tofu browned. Crumble feta and add to pan and reduce heat to low. Cook an additional 2 minutes.
Carefully pour mixture into phyllo cups and serve with the potato and turnip mash
Wow! I should have seen this when my friends came over this looks delicious!I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!
thank you! And done!