Hey, another one of those titles where I couldn’t fit my favorite ingredient. What’s up with me? I should know better than to neglect my favorite ingredients. They deserve to be praised. Case in point: fresh mint. I think I’ve professed my love for fresh mint in about every other post here, so I won’t go into how beautiful an herb it is -except when used in After Eights, why oh why??
But I will tell you that these dumplings are, like the first ones I posted here, super easy, vegetarian, fresh, filling and original. Great appetizers, great first course with a salad, great midnight snacks. I’m sure your kids would have fun making them too. Maybe not with zucchini in them, but that’s your cross to bear.
Zucchini feta phyllo dumplings
Prep time: 30-40 minutes
Cooking time: 20 minutes
Yields 20 dumplings
- 10 phyllo sheets
- 4 medium size zucchini
- 1/2 cup fresh mint (or to taste)
- 5 oz feta
- 1 clove garlic
- 1 tbsp olive oil
1. Peel (if you wish) and dice the zucchini. Peel the garlic clove. In a sauté pan over medium heat, heat olive oil, then add garlic and sauté for about 2 minutes, until fragrant. Add diced zucchini and sauté for about 20 minutes, stirring regularly, until softened and golden. Remove from heat, season with pepper, remove garlic clove. Set aside.
2. In the meantime, rinse and roughly chop the mint. Crumble the feta if it isn’t already done.
3. When all the ingredients are ready, fill the dumplings as shown here (click). You will use about 1 tbsp filling for each dumpling.
4. Place in an oven pan. Bake for 20 minutes at 375°F. Serve warm with a salad or as an appetizer.
- If you have leftover filling, use it as a side or a salad, it’s delicious.
- You can make the dumplings ahead of time, bake them for 15 minutes, then heat them for 5 minutes in a preheated oven right before serving.
Source: clementinecuisine original.