2 dozen

How to Make It

Step 1

Cut green tops from onions. Cook tops in boiling water to cover 1 minute; drain. Plunge into ice water to stop the cooking process; drain. Cut each piece lengthwise into 3 or 4 strips, and set aside.

Step 2

Chop enough of white portions to measure 1/2 cup.

Step 3

Process chopped white portion, beans, and next 3 ingredients in a food processor until smooth, stopping to scrape down sides; set aside.

Step 4

Place 1 phyllo sheet on a large cutting board, and coat with vegetable cooking spray. Keep remaining phyllo sheets covered with a slightly damp towel. Stack 3 more phyllo sheets over first sheet, coating each with vegetable cooking spray. Cut stack in half lengthwise, and cut each half crosswise into thirds.

Step 5

Spoon 1 tablespoon bean mixture near 1 long edge of each stack; roll up starting at same edge. Pinch rolls 1 1/2 inches from each end, and tie with green onion strips. Place on lightly greased baking sheets. Repeat procedure 3 times with remaining phyllo stacks and bean mixture.

Step 6

Bake at 400° for 10 to 15 minutes or until golden; cool on wire racks. Serve with additional salsa.

Step 7

NOTE: For a milder filling, seed jalepeño before chopping.

Ratings & Reviews

bob1111's Review

July 11, 2009
I had some leftover phyllo dough, so I whipped these up. They're excellent and flexible. My only trouble was the phyllo ... I'm new to using it and it's a bit fussy. I couldn't quite imagine how they rolled up, so I played around with the shapes and sizes.