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Use your bundt pan to produce this elegant savory side dish. Roasted and sauteed veggies nestled in tortilla wrappers.
6 10-inch wraps or tortillas
2 carrots, peeled and diced small
2 parsnips, peeled and diced small
2 cloves garlic, unpeeled
4 tablespoons olive oil, divided
1 medium onion, finely diced
8 ounces white mushrooms, diced
3 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
8 ounces frozen spinach
1 (4-ounce) package Romanian turkey pastrami slices, diced
2 eggs
3 tablespoons olive oil
1 cube Gefen Frozen Basil
1 cube Gefen Frozen Parsley
Heat oven to 425 degrees Fahrenheit. Place carrots, parsnips and garlic in a small baking pan. Toss with two tablespoons olive oil and season with salt and pepper. Roast uncovered for 30 minutes until golden and tender. Squeeze out garlic from skin and discard peel. Stir garlic into diced vegetable mixture. Set aside.
Heat remaining two tablespoons of oil in a large skillet over medium heat. Add diced onion and sauté until translucent. Add mushrooms and continue cooking until soft. Stir in spinach until heated through. Drain accumulated liquid and toss with diced carrot mixture. Add diced turkey pastrami and cool. Stir in eggs to combine. Season with additional salt and pepper as desired. Set aside.
Grease a six-cup bundt pan. Preheat oven to 350 degrees Fahrenheit.
Lay a wrap on your work surface and trim one inch off both sides of the circle, then trim one inch off the top and bottom to make it square. Cut remaining square into three long strips. Lay strips into bundt pan, making sure each one overlaps the previous one. Use all the strips.
Place vegetable filling into the lined pan and fold overhanging ends to cover the filling. Use trimmed pieces to completely cover the filling. Bake for 40 minutes, until wraps are golden and you see the filling bubbling out a bit. Remove from oven and cool.
Stir together olive oil and herb cubes until combined. Invert bundt pan onto a platter and remove. Brush with herb oil. Serve hot.
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Delicious and impressive! This tasted yum, although it was more of a spinach pie with pastrami than anything else as those flavours overcame everything else. I didn’t have a bundt tin so i did it in a loaf tin – it was easy and came out stunning! I got an idea from a different recipe that used tortilla wraps, and I mixed equal amounts of flour and water to make an edible glue which I used to keep the strips of wraps closed.
Step 2 of the instructions contains about 6 different instructions, and would be much easier to read and follow if it was split up into more steps.
To make again!
We love hearing about how you make our dishes! Thanks for all the great ideas!