Enjoy these garden fresh Prosciutto, Tomato and Corn Phyllo Roll Ups for your next gathering. It’s perfect to start off any party.
This summer we have been all about our garden and going to our weekly Farmer’s Market for fresh goods. What I haven’t told you about our beloved garden is that my daughter decided to break into the seeds and spread them out all over the garden. Now we have cucumbers, green beans, squash and tomatoes intertwined with one another and it is truly like playing hide and seek to find the ripe vegetables.
There is such gratification when picking the vegetables and knowing that the kids are itching at the bit to bite into them raw. It’s such a proud parent moment.
Now it’s time to put all these fresh vegetables to use in family friendly recipes like these Prosciutto, Tomato and Corn Phyllo Roll Ups. It involves a little bit of corn (of course from the garden), tomatoes, cream cheese, prosciutto, spinach and Athens Fillo Dough. At first I was thinking about making a tart of some sort with this dough but I decided to try my hand at rolling it up instead. The trick with this dough is that you need several sheets of dough to complete the roll-up and to ensure it doesn’t bust at the seams.
Trust me on this one.
I even had my mom visiting from out of town to be my executive taste tester on this recipe and she was in heaven with just one bite. She loved the freshness from the garden vegetables as well and the crusty dough on the outside. You can really adapt this recipe to your own vegetable likings but this combo worked really well together.
ENJOY ~ Meagan
Prosciutto, Tomato and Corn Phyllo Roll Ups
- 6 ounces cream cheese, room temperature
- corn from one ear of corn
- 1 medium tomato, chopped
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 6 prosciutto slices, divided
- 2 cups spinach, divided
- 14 Athens Fillo Dough Sheets
- Preheat oven to 350 degrees F.
- In a bowl combine the cream cheese, corn, tomato, salt and parsley.
- Unroll the thawed out Fillo Dough sheets and separate into two stacks with 7 sheets for each stack.
- Top with 3 prosciutto slices for each roll and then top with the corn and tomato mixture. Spread it out evenly over the prosciutto. Then top with 1 cup of spinach.
- Roll the pastry sheets up very carefully and place them seam side down on a baking sheet topped with parchment paper. Spray each roll up with baking spray and place in the oven for 20 minutes or until golden brown.
- Allow to cool and then cut into 1 inch slices before serving.
*These are best served warm.
Disclosure: This is a sponsored post on behalf of Athens Foods. Thank you for supporting the brands that I love.