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1
Heat a skillet over medium-high heat.
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2
Add olive oil, bell pepper and green onions.
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3
Saute for a few minutes.
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4
Set aside.
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5
In a saucepan, melt butter over medium-low heat.
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6
Add flour, stir and blend with a wire whisk.
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7
Slowly add hot milk, continuing to stir with the whisk until the mixture thickens.
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8
Lower heat and cook for about 3 minutes.
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9
Remove from heat and allow to cool slightly.
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10
Stir in eggs, cheese, parsley, pepper, and sauteed mixture.
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11
Mix well and set aside.
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12
(can be put in fridge for 3 days at this point - cover!
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13
).
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14
Preheat oven to 350F.
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15
Assemble phyllo rolls:.
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16
Remove phyllo from package, unorll and lay flat on counter.
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17
Keep covered with a slightly dampened tea towel.
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18
Remove 1 sheet at a atime and cut in half lengthwise.
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19
Keep one half on the counter & place the other with the unused sheets under the damp tea towel.
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20
(this prevents it from drying out).
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21
Brush half of the pastry strip with melted butter and fold in half lengthwise, and brush with more butter.
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22
Place 1 Tbsp of filling along the bottom edge leaving about a half inch of pastry showing on bottom and both sides.
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23
Fold the left and right edges of the phyllo in half and inch.
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24
Brush sides with butter and roll up to make a tight roll, brushing with butter as you go.
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25
Be sure the entire surface is brushed with melted butter!
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26
Place on an ungreased baking sheet, seam-side down.
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27
Repeat until all the rolls have been made.
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28
Pierce each roll 2 or 3 times with tip of a sharp knife.
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29
Sprinkle lightly wiht a few drops of water.
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30
Bake in the centre of a 350F oven for 20 minutes or until crisp and golden.
