Phyllo Dough

I know everyone says "Phyllo dough has a scary reputation but it's actually really easy"... well, I struggle with it anyways. I suck at separating the sheets, rolling them up once filled without ripping them, all of it. But, I had half a box of it in the freezer for a ridiculously long time and I thought it was probably time to use it up.

I decided on a Mediterranean Vegetable Strudel. Basically I sauteed some eggplant, zucchini, and a tomato with balsamic vinegar and capers, and a few herbs. I let that simmer for a while for the flavours to meld together. Then, once it had cooled a little, I spread it onto some slightly ripped phyllo sheets which had been spread with olive oil and rolled it up. It wasn't the prettiest ever, but it was pretty yummy.

Served up with some roasted potatoes, a garden tomato and some kalamata olives, this made me feel like I was at a greek restaurant (so long as I ignored the shonky pastry work!).