After making a batch of spanakopita earlier this week, I had half a package of phyllo dough leftover. In the manner of waste not want not, that bit of phyllo became last night's supper.
The simplicity of creamy lima beans with fresh squeezed lemon juice, cracks of black pepper, and a small handful of fresh dill all wrapped in phyllo dough was just lovely alongside a fresh tomato salad. My only trouble with this is that I have no idea what to call it. Lima bean phyllo... any ideas? My mind is completely blank.
For now we will just call it like we see it: delicious lima beans in phyllo. The golden buttery edges matched with the zing of lemon, freshness of dill, and the creaminess of the beans were just meant to go together. Now that you have a way to use up all the phyllo and all the dill, go ahead and make a batch of spanakopita because this lovely dish is right on its heels.
Lima Beans in Phyllo with Lemon and Dill serves 4 as a side
this would be perfect served alongside Feta Tomato Salad and grilled fish
about 8 sheets of phyllo
3 cups cooked lima beans
juice of half a lemon
1/8 cup fresh minced dill
salt and pepper to taste1. Heat oven to 350. Toss lima beans with lemon and dill, and salt and pepper to taste. Set aside
2. Line a baking sheet with parchment paper. Lay first sheet of phyllo on parchment paper and brush with melted butter. Lay next sheet of phyllo on top of the first and brush with melted butter. Continue on until all phyllo is used
3. Spread an even layer of lima beans over phyllo. You should have a rectangle shape of phyllo. Turn the longer edge towards yourself, and roll up from longer side to longer side making a loosely rolled tube. Brush the top with butter and bake for 25 minutes until golden. enjoy
