From The Moosewood Cookbook
- (a little oil, butter, or oil spray for the baking tray)
- 1 T. butter or olive oil
- 1 cup minced onion (or scallions)
- 1 large bunch broccoli, finely chopped
- 1/2 t. salt
- lots of black pepper
- 2 medium cloves garlic, minced (or use some garlic scapes!)
- 2 cups good bread crumbs
- 2 cups grated chedder
- 2 T. lemon juice (more, to taste)
- 10 sheets of filo pastry
- 3-4 T. olive oil- or 6 T. melted butter- or oil spray, for the filo
Preheat oven to 375 degrees. Oil a baking tray
Melt butter or heat 1 T. olive oil in a large skillet. Add onion, and saute for about 5 minutes over medium heat.
Add broccoli, salt, and pepper, and cook, stirring, for about 5 more minutes. Add garlic, and saute until the broccoli is just tender ( about 5 more minutes) Remove from heat.
Stir in bread crumbs, cheese, and lemon juice. Taste to adjust seasonings.
TO ASSEMBLE: Place one sheet of filo on a clean, dry countertop. Brush the top lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of 5 leaves. Add half the filling at one end of the sheet, fold in the sides, and gently roll until you have a neat little log (like you were making a burrito). Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this procedure to make a second roll, and place it next to the first one on the tray.
Bake 25-30 minutes, until golden and exquisitely crisp. Cut with a serrated knife, using a gentle sawing motion. Serve hot or at room temperature.