Ratatouille Phyllo Wraps
These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.
- 7 sheets phyllo
- Extra-virgin olive oil
- 2 cups cooled Ratatouille
- 1/2 cup dried plain breadcrumbs
- 1/3 cup crumbled feta (optional)
- Coarse salt and ground pepper
- 1 large egg yolk
Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.
SourceEveryday Food, October 2010