1 package of phyllo dough, thawed
1/2 kg of tomatoes
3 medium green peppers
400 g of zucchinis
400 g of eggplants
2 medium onions
3 tablespoons of olive oil
2 tablespoons of butter or margarine
salt and black pepper to taste
1 package of phyllo dough, thawed
1/2 kg of tomatoes
3 medium green peppers
400 g of zucchinis
400 g of eggplants
2 medium onions
3 tablespoons of olive oil
2 tablespoons of butter or margarine
salt and black pepper to taste
Prepare the vegetables: peel the tomatoes and chop
Wash and cut the green peppers, zucchinis, and eggplants into cubes
Chop the onion
Fry the onion in olive oil and butter
When translucent, add all the vegetables
Season with salt and black pepper to taste
Cook over low heat, adding a little water if needed, and stirring occasionally with a wooden spoon
Roll out the dough and line the bottom and sides of a 25 cm diameter oven-safe dish that can be taken to the table
Add the filling
Place in a preheated oven at 220°C and bake until the dough is golden brown
Can be served hot or cold
Serves 12.
