Phyllo Leaves Filled with Soy Cream and Eggplant – You Won't Be Able to Stop Snacking
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I have a deep affection for Shavuot.
It's the holiday that heralds the start of summer—the weather is still pleasant and completely tolerable compared to July and August.
The holiday foods are, in my opinion, the tastiest of all: plenty of vegetable pastries, abundant summer fruits, refreshing salads, and lots of white wine 🙂
But what do we do about the excess calories that this holiday brings? (Like every holiday, for that matter)
Well, there's a solution!
I really love using phyllo leaves, which I've written about more than once here on my blog.
Don't be afraid to work with them; they are super friendly and easy to prepare.
And you should know that phyllo leaves contain no fat at all (0%) and no margarine. In fact, they are low in calories.
In 100g of phyllo leaves, there are around 280 kcal.
Each sheet of phyllo weighs about 33g.
That means each phyllo sheet has a total of only 90 kcal.
Of course, it depends on what you fill them with, but if we use a low-calorie filling, we can create a festive, delicious dish with a sensible caloric value.
Great, isn't it?
A bit about the recipe
To keep phyllo leaves tasty, juicy, and crispy, you need to brush them well with olive oil. The reason is that phyllo leaves themselves contain no oil and have no tendency to absorb it at all. So, sometimes the pastry seems very oily even though it actually isn't.
I used a filling made of a major dairy brand Soy Cream (created in collaboration with them) and 3 tablespoons of roasted eggplant without oil, which contains a very low amount of calories (36 kcal per 100g) but a very high amount of flavor and juiciness.
If you aren't a fan of eggplant, you can swap it for roasted zucchini or roasted peppers.
This recipe is very easy, and if you try it—you'll succeed!
Trust me 🙂
Nutritional values by clinical dietitian and fitness coach Noam Bachar:
One phyllo pastry weighing 44g:
140 kcal
2g protein
7g carbohydrates
12g fat
Most of the calories come from the amount of oil; to reduce the oil content, you can consider using an oil spray.
Phyllo Leaves Filled with Soy Cream
Ingredients
- 80 g Thawed phyllo dough 2 sheets
- 250 g a major dairy brand Soy Cream (Natural flavor)
- 100 g Fire-roasted eggplant 3 tbsp
- 30 ml Olive oil 3 tbsp
- Crushed garlic
- Salt and pepper
- 1 g Black sesame seeds 1 tsp
Instructions
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Preheat oven to 180°C (medium heat).
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In a deep bowl, mix the a major dairy brand soy cream with the eggplant salad, crushed garlic, salt, pepper, and one tablespoon of olive oil.
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Lay out one sheet of phyllo and place another sheet on top of it.
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Cut the phyllo sheets into 20 equal squares.
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Grease a muffin tin well with another tablespoon of olive oil.
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Line each muffin cup with 4 squares of phyllo dough.
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Fill each cup with one tablespoon of the filling.
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Fold the phyllo edges inward until the filling is completely covered.
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Brush the top of the dough with the last tablespoon of olive oil.
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Sprinkle black sesame seeds on top.
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Bake in the oven for about half an hour.
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Cool slightly and serve.
