Spring has Sprung… and Vegetable Phyllo Rolls

Hi everyone!  I am happy to report that it FINALLY feels like spring around here… first, a recipe, then I’ll tell you all what else has been going on 🙂

Moroccon Vegetable Phyllo Rolls

This is a fantastic recipe for using up whatever veggies you have on hand… that’s how this gem was created!  The combination of spices give the rolls a bit of a Moroccon flair… I love that subtle sweet and spicy flavor.  Serves 3-4.

  • 1/2 red pepper
  • 1 small zucchini
  • 1 cup mushrooms
  • 1/2 red onion
  • 3 cloves garlic
  • lots of fresh spinach (I used almost a whole box, approx 10oz)
  • 1 cup cooked white beans
  • 1/4 cup golden raisins
  • 1/2 tsp curry, 1/8 tsp cinnamon, 1/4 tsp paprika, few dashes cayenne
  • 8 sheets phyllo dough
  • olive oil to brush dough

Okay, I know phyllo can be intimidating, but I promise, this isn’t too hard!  Start by creating the filling.  Chop and sautee all of the vegetables, holding the spinach.  Once the other veggies are nice and soft, add the spinach to wilt (a few minutes).  Stir in the beans and smash everything together a bit.  Add raisins and spices and stir.  Give the mixture a little taste test and adjust spices to suit your preference.

The key to working with phyllo is being sure the dough is completely thawed so it doesn’t crack.  Line the countertop with parchment paper and lay out the phyllo dough.  I worked quickly and did not cover the dough.  Carefully lift one sheet and place on the parchment paper.  Lightly brush with olive oil.  Layer a second sheet on top.  Add a scoop of the mixture to the bottom part of the sheet, leaving a few inches at the bottom and on each side (I’m sorry readers, I really wish I’d taken more pics… next time I do rolls, lots of pics, I promise!)

Now tuck the sides of the dough and roll up like a burrito.  Place on a cookie sheet lined with parchment paper.  Repeat to make 4 rolls.  Brush the outside with olive oil and bake at 375F for 25 minutes.

phyllo(I’ll admit, not the best picture ever… some of the rolls split during cooking, but the finished product was absolutely delicious!)

In other news, Jonathan and I had a really lovely, relaxing spring day.  Our new Sunday routine consists of morning yoga at Zev followed by breakfast at Ceres Bakery.  In my humble opinion, Ceres has the most delicious baked goods in town and the very best egg sandwiches, probably because it’s served on freshly baked bread, toasted.  Also a great local hotspot for lunch 😉

We then hit York beach for a walk…..

york 24marWe still had to bundle up a bit, but at least it’s not completely arctic anymore!!  While at the beach, we saw a crazy lovely old lady feeding the gulls.  I HAD to get a picture (Kathleen, this one’s for you)


And, I’m very happy to say the snow in our front yard is melting.  In fact, I spotted a little purple bud peeking out of the garden.  Upon closer inspection, Jonathan and I realized that there were a bunch of plants trying to peek out.  The gardens have this black cloth layer a few inches down… I think it’s supposed to stop weeds, but it looked like all of the plants were getting trapped.  So what started as ‘hey look a flower’ turned into a garden overhaul, including ripping out the black cloth layer and redistributing the dirt.  It felt great to play in the garden and enjoy some crisp fresh air.

This is our first spring in the new house, so we have no idea what is planted… can’t wait to see what comes up!!

Early signs of many flowers to come (at least, I hope so!)

spring has sprung

Here’s our little buddy that started it all…


Aaaahhhh a crocus… that means spring is truly here!!  🙂

xox, Kristen


2 thoughts on “Spring has Sprung… and Vegetable Phyllo Rolls

  1. The vegetable rolls sound delicious! Will have to give them a try…the more I work with phyllo, the easier it gets, I don’t cover it either…I just put the recipes together quickly! Oh Yes…Ceres is awesome!!

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