Phyllo Leaves filled with Soy Cream and Eggplant – You Won't Stop Snacking
I have a huge crush on 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: lots of pastries with vegetables, plenty of summer fruits, refreshing salads, and lots of white wine 🙂
But what do we do with the calorie surplus that this holiday brings? (Like every holiday, by the way).
Well, there is 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 the friendliest and easiest to prepare.
And you should know that phyllo leaves contain no fat at all - 0% - and no margarine; they are actually very low in calories.
In 100g of phyllo leaves, there are around 280 kcal.
Each sheet of phyllo weighs about 33g.
Which means each sheet contains a total of only 90 kcal.
Of course, it depends on what you fill them with, but if we choose a low-calorie filling, we can get a festive, delicious dish with a sane caloric value.
Fun, right?
A bit about the recipe
To keep the phyllo leaves tasty, juicy, and crispy, you need to brush them well with olive oil. Since phyllo contains no oil, it tends not to absorb it much. So sometimes the pastry looks very oily even when it isn't.
I used a filling made of Tnuva's soy cream (created in collaboration with them) and 3 tablespoons of roasted eggplant without oil, which are very low in calories (36 kcal per 100g) but packed with flavor and moisture.
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 calories come from the oil; to reduce calories, you can consider using an oil spray.
Phyllo Leaves Stuffed with Soy Cream
Ingredients
- 80 g Thawed phyllo dough 2 sheets
- 250 g Tnuva soy cream (natural flavor)
- 100 g Fire-roasted eggplant 3 tablespoons
- 30 ml Olive oil 3 tablespoons
- Minced garlic
- Salt and pepper
- 1 g Black sesame seeds 1 teaspoon
Instructions
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Preheat oven to 180°C (medium heat).
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In a deep bowl, mix the Tnuva soy cream with the eggplant, minced garlic, salt, pepper, and one tablespoon of olive oil.
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Lay out a sheet of phyllo and place another sheet directly 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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Let cool slightly before serving.
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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.
