Ingredients
3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
2 1/2 cups chopped carrots
2 T butter
1 large onion, coarsely chopped
2 garlic cloves, minced
3 eggs
2 tsp minced fresh parsley
1 1/2 tsp dried basil (double if fresh)
1/2 tsp dried tarragon (double if fresh)
1 tsp salt
fresh ground pepper
1 pound Swiss cheese
14 phyllo pastry sheets
6 Tbsp butter melted
Sesame seeds
Hollandaise Sauce
Combine vegs in steamer cook till crisp-tender. Let cool slightly. Melt butter in medium skillet over medium heat. Add onion and garlic. Cover and cook, stirring occasionally until golden, about 10 mins. Let cool slightly.
Combine eggs, parsley and seasonings in large bowl and beat well. Mix all ingredients together. Preheat oven to 375 degrees. Grease a large baking sheet and set aside. Place 1 phyllo sheet on work surface (cover remaining dough with plastic wrap when not in use). Brush each sheet with melted butter. Continue layering phyllo sheets on top of each other and brush with butter. Spread vegetable mixture onto dough leave 3 inch border around all edges. Fold in short ends, then long ends and overlap. Brush with butter to seal. Transfer to baking sheet. Brush with butter. Sprinkle with sesame seeds. Serve with hollandaise sauce.
Servings
6-8