Vagabond Pies (Recipe)

Ingredients

4 carrots, thinly sliced (2 cups)

3 leeks, thinly sliced (1 cup)

1 cup finely chopped rutabaga

8 tiny new potatoes, chopped, or 2 cups chopped peeled potatoes

1/2 cup shredded fontinella or fontina cheese (2 ounces)

1/2 cup shredded mozzarella cheese (2 ounces)

1/2 cup snipped fresh parsley

2 teaspoons snipped fresh oregano

2 teaspoons snipped fresh marjoram

2 teaspoons snipped fresh thyme

1/4 teaspoons salt

1/8 teaspoon pepper

1/4 cup butter or margarine, melted

1/4 cup olive oil

2 cloves garlic, minced

12 sheets phyllo dough (about 6 ounces)

1/4 cup fine dry bread crumbs

Steps

1.  Place the carrots, leeks, rutabaga and potatoes in a steamer basket just above, but not touching, boiling water.  Cover the pan and steam the vegetables for 10 to 12 minutes or just until the vegetables are tender; drain.  Transfer the vegetables to a large bowl.  Add the fontinella or fontina cheese, mozzarella cheese, parsley, oregano, marjoram, thyme, salt and pepper.  Set aside.

2.  Preheat the oven to 350°.  In a small bowl, stir together the melted butter or margarine, olive oil and garlic. 

3.  Cut the phyllo dough sheets into 13 1/2- to 14-inch squares; discard any unused portions of phyllo dough.  Stack 6 sheets of phyllo, brushing each sheet with the butter or margarine mixture and sprinkling every other sheet lightly with the bread crumbs.  

4.  Cut each stack into 4 squares.  place one-eighth of the vegetable mixture (about 3/4 cup) in the center of each square.  Fold the sides of the dough toward the center to form a pouch.  Pinch well to seal.  Place the packets in a shallow baking pan.  Brush the outsides with additional butter or margarine mixture.  Repeat with the remaining phyllo sheets, butter or margarine mixture and vegetable mixture.

5.  Bake in the 350° oven for 30 to 35 minutes or until the pouches are lightly browned.  Serve immediately.

From : America's Best-Loved Community Recipes