Eggplant Pepper and Feta Stuffed Phyllo Boreks

Eggplant, Pepper and Feta-Stuffed Phyllo Boreks

Eggplant, Pepper and Feta-Stuffed Phyllo Boreks


25 minutes

Details
  • Servings:   12
  • Calories:   240
  • Protein:   4g
  •  
  • Fiber:   3g
  • Sugar:   3g
  • Carb Total:   12g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   20g
  •  
  • Dish:   main course
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Cuisine
  • mediterranean
  • greek
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, diced into ½-inch pieces
  • 1 red bell pepper, diced into ½-inch pieces
  • 1 yellow bell pepper, diced into ½-inch pieces
  • 1 small italian eggplant, diced into ½-inch pieces
  • 1 garlic clove, finely chopped
  • ½ cup crumbled feta cheese
  • 2 sprigs fresh thyme, leaves removed and finely chopped
  • Salt and freshly ground black pepper
  • 1 box phyllo pastry dough, defrosted
  • 2 sticks unsalted butter, melted
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