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Recipe by Cooking Light April 1997


Recipe Summary

20 phyllo turnovers (serving size: 2 triangles and 1/2 cup gourmet greens)


Ingredient Checklist


Instructions Checklist
  • Heat 1/4 teaspoon oil in a large nonstick skillet. Add eggplant; sauté 2 minutes. Remove eggplant from pan; set aside. Heat 1/2 teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, sauté 2 minutes. Remove zucchini mixture from pan, and set aside. Heat 1/4 teaspoon oil in pan. Add chopped onion and garlic, and sauté 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes. Remove pan from heat. Stir in basil and the next 5 ingredients (basil through goat cheese).

  • Preheat oven to 450°.

  • Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets. Cut stack into 4 (4 1/2 x 14-inch) strips crosswise. Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture.

  • Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 450° for 6 minutes or until golden. Serve warm with gourmet greens.

Nutrition Facts

178 calories; calories from fat 28%; fat 5.5g; saturated fat 2.1g; mono fat 1.4g; poly fat 1.5g; protein 5.8g; carbohydrates 26.7g; fiber 1.7g; cholesterol 10mg; iron 2mg; sodium 375mg; calcium 86mg.