Spiced Vegetable Phyllo Parcels

• 1/4 cup extra virgin olive oil
• 1/2 red onion, chopped
• 4 teaspoons moroccan seasoning
• 3/4 cup chopped red pepper
• 3/4 cup chopped yellow pepper
• 3/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 garlic cloves, minced
• 1 bunch arugula, sliced
• 3/4 cup baba ghanoush eggplant dip
• 4 sheets phyllo pastry

1. Preheat oven to 425u0b0F (220u0b0C) and line a baking sheet with parchment paper.
2. Heat 2 tsp (10 mL) of the olive oil in a nonstick skillet over medium heat.
3. Saute onions and spice blend until softened, about 3 minutes.
4. Add peppers, salt, pepper and garlic and saute until tender, about 2 minutes.
5. Add arugula.
6. Transfer to a bowl and cool slightly.
7. Stir in Baba Gannouj.
8. Lay 1 sheet of phyllo on work surface.
9. Brush entire sheet lightly with olive oil. Lay second sheet on top. Cut into 4 strips lengthwise.
10. Place 1/8th of filling mixture at one end of each strip.
11. Fold phyllo over to make a triangle. Continue the triangle fold to the end of the strip.
12. Fold remaining strips. Repeat with remaining 2 sheets of phyllo and filling.
13. Place triangles on prepared baking sheet and brush lightly with remaining olive oil. Place in preheated oven for 15 minutes or until golden and crisp.
14. Serve with additional Baba Gannouj.

extra virgin olive oil, red onion, moroccan seasoning, red pepper, yellow pepper, green pepper, salt, pepper, garlic, arugula, baba ghanoush eggplant dip, pastry

Taken from www.food.com/recipe/spiced-vegetable-phyllo-parcels-286188 (may not work)