Phyllo Wrapped White Beans and Onions
Just take my word for it. There are beans and onions inside this phyllo pocket. It just isn’t appetizing to take a picture of a partially-eaten entree. It would not make for your viewing pleasure.
I did, however, take a picture of the filling whilst making the pastry. I can’t say it looks too appetizing, either (how do you make mashed beans look delicious?) but it certainly beats half-eaten food, right?
These white-bean ensembles made for a delicious Christmas Eve main course. Anything wrapped in phyllo comes off as special and unique and, with some practice, doesn’t take too much extra time to assemble than your average entree. The caramelized onions and mashed white beans made for a delicious texture and the taste of the Parmesan cheese was just perfect to round out the flavor pallate.
White bean and Red onion Pockets (4 servings)
1 heaping cup white beans, mashed
1/3 cup grated parmesean cheese
4 T freshly choppped parsley
1 red onion, sliced into rings and caramelized
2-4 T melted butter (I used smart butter)
8 sheets phyllo dough, divided
Slice red onions into rounds and caramelize slowly stovetop, cooking abour 25-30 minutes. Incorporate with other ingredients. Brush melted butter onto phyllo sheets, layering 4 sheets tall. You’ll have two stacks. Cut each stack in half lengthwise, giving you 4 strips of dough stacked 4 sheets of phyllo high.
Spoon 1/3 cup into mixture and fold triangles as explained in the following diagram. Bake at 375* for 25 minutes or until browned. For detailed folding and stacking instructions, see my spanakopita post.