Ingredients

The following ingredients have 2 Servings
  • 1/2 cup shallot, chopped
  • 3oz (90gr) bacon, chopped
  • 1 cup (4oz, 120gr) diced butternut squash
  • 2 tbs Greek or plain yogurt
  • 2 tsp olive oil
  • 2 sheets of phyllo dough
  • 2 tbs olive oil

Instruction

  • Fry the bacon, shallott and squash until squash is tender.
  • Remove from heat and stir in yogurt.
  • Remove 1 sheet of pastry and re-wrap or cover the rest. It’s important to keep phyllo covered at all times or it will dry out very quickly.
  • Lay the sheet out flat and brush all over with olive oil.
  • Lay the second sheet on top and brush with olive oil.
  • Spread the squash mixture on the narrow end of the phyllo, about 2 inches from the end and 1 inch from the sides.
  • Roll the narrow end (with 2 inch edge) over and continue rolling it up, like a jelly roll.
  • Carefully lift or roll onto a lightly oiled baking sheet.
  • Brush the top with the remaining olive oil and bake at 400F (200C) for 15 – 18 minutes, until the pastry is golden brown.
  • When done, remove to a cutting board, cut in large slices and serve.