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Sephardic Phyllo Pouch Recipe (Boston Globe)

I"m trying to find a recipe for these phyllo pouches that I lost. I got it from the Boston Globe's Sunday magazine around 10-12 years ago. The recipe had eggplant, seasonings, possibly feta cheese, all inside these phyllo wrappings that were baked. It was excellent, and I'd love to have that again. Thanks.

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  1. did you check the website of phyllo dough? Do you remember the brand? I get a lot ideas from this one (loads of recipes): good luck sounds great.

    http://www.athensfoods.com/

    1. Closer to the bulls eye:

      http://www.athensfoods.com/recipes/sh...

      I use many of the same techniques with wonton wrappers

      1. try this out. i just found a recipe from the globe that i was looking for today.
        http://www.boston.com/globe/search/st...

        1. Thank you for the kind suggestions. No success yet, but I remain hopeful.

          1. Boston Globe 6/14/92

            1 large eggplant, peeled and cubed
            Salt and freshly ground black pepper, to taste
            2 tablespoons olive oil
            6 plum tomatoes, chopped
            2 cloves garlic, chopped
            Pinch of crushed red pepper
            1/4 teaspoon ground cumin
            1/2 cup water
            1/2 pound feta cheese
            2 tablespoons chopped pitted black olives
            6 tablespoons margarine, melted
            1 pound phyllo dough, thawed if frozen (you'll need 24 sheets)

            Paraphrasing:

            Salt and drain eggplant in colander 20 mins. Rinse.

            Saute eggplant in oil 5 mins. Add tomatoes for a few minutes, then garlic, red and black pepper, cumin, and water. Cook until soft, 30 mins on low. Add cheese, olives, and refrigerate overnight.

            Stack 2 sheets buttered phyllo and fold into quarters. Fill with a heaping tablespoon filling and form into pouch. Brush outside with margarine. Make 12 pouches

            Lay the phyllo dough on the counter and cover with a damp cloth. Pull out two sheets, drizzle them with the melted margarine, and fold them in half, crosswise. Then fold the sheets in half again.

            Bake on buttered pan for 25 minutes at 375 degrees until golden brown. Let sit for a few minutes before serving.

            8 Replies
            1. re: Channa

              Channa,
              Thanks - that sounds very similar to what I remember. I'll make this soon! Where did you get this particular recipe from (I see Boston Globe, but is this available online or in a book, or do you have the clipping from the paper), if you don't mind?

              1. re: Rhody Dave

                It seems like you might be able to get the recipe here if you sign up.

                http://www.highbeam.com/doc/1P2-87464...

                ~TDQ

                1. re: Rhody Dave

                  I'm so glad you asked! My local library system (and probably yours, too) allows cardholders to search many subscription databases right from home, for free. Included are archives of many newspapers and magazines. For your search, I used ProQuest National Newspapers Expanded. It's often easier than finding recipes in my own haphazard recipe files. :-D

                  1. re: Channa

                    Hey, this is an awesome idea. Are any of the cooking magazine on proquest?

                    Rhody Dave, is the recipe channa paraphrased the recipe you were seeking?

                    ~TDQ

                    1. re: The Dairy Queen

                      TDQ: No, unfortunately, the major cooking magazines provide only bibliographic records. But if there's a specific article you want, the library can get you a photocopy through their resources.

                      Please don't let that deter you from checking what YOUR library offers. It likely has full-text archives of general interest mags like Good Housekeeping and Consumer Reports (through EBSCOhost database), plus databases for Antique pricing (fun!), Business and investment databases like Morningstar and Valueline (not fun!), Auto repair and reference, Biography and Who's Who, World Atlas maps, Genealogy, Health, History, Science, and literary databases galore!

                      1. re: The Dairy Queen

                        The recipe is very close in my memory to what I used to have - something seems a bit different, but I bet it's so close as to be indistinguishable.

                  2. re: Channa

                    The NY Times just published a recipe that looks very similar to this: Sonia's Phyllo and Feta Torte.

                    http://www.nytimes.com/2009/04/15/din...

                    It's not exactly the same -- it doesn't have any eggplant or tomatoes in it -- but I love the idea of baking it in a bundt pan. You might want to check it out for ideas.

                    1. re: Pia

                      OMG! That recipes sounds phenomenally good! Thank you for linking it. I must give it a shot one of these days.

                      I wonder what other phyllo tortes one could make using Sonia's technique?

                      ~TDQ

                  3. Rhody, after viewing the recipe provided by Channa, which looks so good I must give it a shot. My only question would be that of the "2 tablespoons chopped pitted black olives". What kind of black olives are we talking here? There is such a great flavor difference in "Black Olives", which have significant impact on final results. Myself, I would tend to stay away from the California style canned varieties in a recipe like this one. I would think a Kalamata or a Nicoise would bring a nice Mediterranean flavor. What would be your thoughts on this? Thanks

                    1. The recipe looks really good - eggplant and feta combination sounds divine.

                      My question is technical: how do the pouches stay intact. How do you keep them secure so that they don't open up during the cooking?

                      1 Reply
                      1. re: cpw

                        Reply to the olive question - yes definitely go with the Kalamata. Can't be beat!

                        As for keeping the pouches closed, when you shape them brush a little melted butter on the twisted portion at the neck. That should help seal and keep them in position as they bake.