After Thanksgiving, my Ant (not aunt, mind you) sent me home with all of the leftover black olives. That bounty in hand, I figured I’d turn them into a fun vegetarian appetizer…sort of an olivey take on Spanakopita. And it worked in a huge way (if you like black olives)! We began by imparting a rosemary flavour with the use of…rosemary (original, no?). We added little else beyond the rosemary and olives, but we think this would also work really well with kalamata olives and crumbled feta if you prefer those flavours. Either way, you’ll have crispy, delicious little morsels that can serve as a great hors d’oeuvre or even as a lunch!
Time: 45 Minutes
- Phyllo Dough
- Black Olives (or Kalamata Olives)
- Optional: Feta Cheese
- Optional: Dijon Mustard
- Pull your phyllo dough out of the freezer to defrost.
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
- Combine your egg, olives, rosemary, and (optional) feta cheese in your food processor, and pulse to chop finely.
- When your phyllo is ready, cut 3-4 sheets into long strips about 1-2 inches thick. Spray the top and bottom of your phyllo stacks with olive oil.
- Spread your olive mixture atop your phyllo, strips, and roll each individually. Then transfer your pinwheels to your baking sheet.
- Bake for 35-40 minutes until your phyllo turns crispy and golden brown.
- Plate (with optional dijon mustard for dipping), devour, and enjoy!