Phyllo Turnovers with Vegetables and Tuna

Phyllo Turnovers with Vegetables and Tuna
  • 4 servings
  • 0:25 Preparation
  • 0:05 Cooking
  • 0:30 Total Time


Add all
  • 1 cup
    (250 mL)

    broccoli florets

  • 1 cup
    (250 mL)

    cauliflower florets

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    small onion, thinly sliced

  • 2

    celery stalks, thinly sliced

  • 6 1/2 oz
    (200 g)

    tin of tuna, drained

  • 1 Tbsp.
    (15 mL)

    chopped capers

  • 1/2

    zest of lemon

  • sufficient quantity, olive or vegetable oil

  • 8

    sheets of phyllo dough

  • 4



In salted boiling water, cook the broccoli and cauliflower florets until they're tender but firm. Set aside.

In a frying pan, heat the oil over medium heat and brown the onion and celery for 2 to 3 minutes.

In a bowl, gently mix the vegetables, tuna, capers, lemon zest, salt and pepper to season.

Preheat the oven to 400°F (200°C).

In a frying pan, heat enough oil over medium heat so there's about 1/2" (1 cm) of oil in the pan.

On a work surface, lay two phyllo sheets on top of each other.

Put 1/4 of the vegetable mixture on half a sheet, making a depression in the centre and then crack open an egg in it.

Fold over the phyllo sheets in the shape of a half-moon.

Use a spatula to press down the edges of the phyllo turnover so that they stick together and do not release the filling. Place in the hot oil.

Cook each side for 2 minutes, then place on a baking sheet.

Repeat these steps for the remaining sheets, making four turnovers in all.

Place the turnovers in the oven and heat for 5 minutes.

Serve right away.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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