1. Heat a skillet over medium-high heat. Add olive oil, bell pepper and green onions. Saute for a few minutes. Set aside. 2. In a saucepan, melt butter over medium-low heat. Add flour, stir and blend with a wire whisk. Slowly add hot milk, continuing to stir with the whisk until the mixture thickens. Lower heat and cook for about 3 minutes. Remove from heat and allow to cool slightly. 3. Stir in eggs, cheese, parsley, pepper, and sauteed mixture. Mix well and set aside. (can be put in fridge for 3 days at this point - cover!). 4. Preheat oven to 350°F. 5. Assemble phyllo rolls:. 6. Remove phyllo from package, unorll and lay flat on counter. Keep covered with a slightly dampened tea towel. 7. Remove 1 sheet at a atime and cut in half lengthwise. Keep one half on the counter & place the other with the unused sheets under the damp tea towel. (this prevents it from drying out). 8. Brush half of the pastry strip with melted butter and fold in half lengthwise, and brush with more butter. 9. Place 1 Tbsp of filling along the bottom edge leaving about a half inch of pastry showing on bottom and both sides. 10. Fold the left and right edges of the phyllo in half and inch. Brush sides with butter and roll up to make a tight roll, brushing with butter as you go. Be sure the entire surface is brushed with melted butter! 11. Place on an ungreased baking sheet, seam-side down. 12. Repeat until all the rolls have been made. 13. Pierce each roll 2 or 3 times with tip of a sharp knife. Sprinkle lightly wiht a few drops of water. 14. Bake in the centre of a 350°F oven for 20 minutes or until crisp and golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
