This is the regular, monthly Secret Recipe Club event….
It all seems to come around awfully fast – time flying and all that.
This month I got to explore Lori’s Culinary Creations.
Lori has lots of wonderful recipes – like this Slow Cooker Pork Roast with Red Pepper Sauce that she just posted… Obviously not in time for me to make it for this event. However it is duly noted for my next slow cooker dinner.
For this I chose Greek Style Olive and Avocado Egg Rolls.
As usual, I had to modify it to suit cooking for two – as well as all the stuff I can’t find here.
Like egg roll wrappers.
Nope, I can’t find them at the Asian market. I’ve looked every time I go there.
I used phyllo.
It’s too early in the year for green onions here so I used endive leaves for the crunch.
Her recipe is here. This is mine.
Olive and Avocado Egg Rolls
Total time: 30 minutes
- 3 sheets phyllo dough
- 1/2 avocado, cut into 6 slices
- 10 Greek-style black olives, pitted and cut into thirds
- 6 endive leaves
- 2oz (60gr) feta cheese, crumbled
- olive oil
- 4 tbs pesto rosso
- Remove 1 sheet of pastry and re-wrap the rest. It’s important to keep phyllo covered at all times or it will dry out very quickly.
- Lay the sheet out flat and lightly brush all over with olive oil.
- Cut phyllo in half the long way.
- On the narrow end of each half lay one endive leaf, tuck a slice of avocado inside and add 1/6 of both olives and feta,
- Roll it up like a cigar, tucking the sides in as you roll.
- Place on a lightly oiled baking sheet. Brush the tops and sides of each roll with more oil,
- Repeat with the remaining 2 sheets of phyllo.
- Bake at 400F (200C) for 12 – 15 minutes, until golden brown.
- To serve: Divide the pesto rosso in half and put on two small plates. Add 3 Avocado Rolls and serve.
I used commercial pesto rosso because it’s winter and I have no basil growing anywhere. Here is my recipe for home-made Pesto Rosso.
Wander over to Lori’s blog and check out her recipes. She has a lot of ideas for breakfast (which I don’t do but am tempted). One that I have marked for next summer is Zucchini Moussaka. I don’t have eggplant in my potager and I’m always looking for zucchini recipes.
I couldn’t pass up the Chicken Thighs with Lemon Artichoke Sauce as artichokes are just coming into season here.
I do like finding new recipes…..