- 2 cups broccoli florets
- 1 sweet red pepper, chopped
- 1 cup chopped scallions
- 2 teaspoons olive oil
- 1 cup canned small white beans
- 1/2 cup cooked orzo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 12 sheets frozen phyllo dough (9×13), thawed
- 2 tablespoons light margarine, softened
- Saute broccoli, peppers, and scallions in hot oil until vegetables are crisp-tender, 4 to 5 minutes. Remove from heat. Stir in beans, orzo, mustard, and lemon juice.
- Brush 2 sheets of phyllo with a little margarine. Top with 2 sheets of phyllo, and brush with margarine. Using a sharp knife, cut phyllo stack into 4 squares. Place 1/4 cup (50 mL) of broccoli filling in each square. Bring corners of phyllo up and together; pinch and twist slightly. Place bundles in muffin cups. Repeat, assembling bundles with remaining phyllo, filling and margarine. Brush tops with remaining margarine.
- Bake at 375 degrees F (190 degrees C) until golden, 6 to 8 minutes.