Vegetable Phyllo Squares

For a lovely vegan, light luncheon dish, this easy phyllo dough recipe does the trick. Serve it with carrot/raisin salad and a light dessert.

Serves 3-4.

Ingredients:

• 2 Tbsp margarine or butter
• 1/4 c onion, minced
• 6 oz mushrooms, sliced
• 1/2 c frozen mixed vegetables (carrots, peas, limas, green beans)
• 1/2 c vegetarian chicken product, finely diced (or use seitan)
• 1/3 c vegetable broth
• 2 tsp all purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1/2 lb Phylo dough, thawed

Directions:

1. In a large skillet, melt the margarine over medium heat.
2. Add the onions and saute 1 minute.
3. Add the mushrooms and continue to saute another 2 minutes.
4. Stir in the mixed vegetables and vegetarian chicken and heat briefly.
5. In a small bowl, blend together the vegetable broth, flour, salt and pepper until smooth.
6. Add to the skillet and stir until thickened and smooth.
7. Remove skillet from heat.
8. Preheat the oven to 375 degrees F.
9. Place the olive oil in a small bowl, and using a pastry brush, lightly oil an 8 x 8 inch (or comparably sized) baking dish.
10. Divide phyllo sheets roughly in half.
11. One by one, layer half of the sheets in the bottom of the baking dish, brushing a bit of oil on each sheet.
12. Evenly pour in the skillet mixture.
13. Place the remaining phyllo sheets on top, brushing each sheet with a tiny bit of oil.
14. Using a sharp knife, score the top, dividing it in 6 portions, but not cutting all the way through the dish.
15. Bake 30 minutes, cut into the 6 portions and serve with slices of lemon.