Vegetarian

Sauteed veggies in puff pastry is for Dinner.

Sauteed veggies in puff pastry takes 20 minutes to prepare.

Sauteed veggies in puff pastry takes 25 minutes to cook.

Sauteed veggies in puff pastry makes 1 servings.

The ingredients for Sauteed veggies in puff pastry are:

17.5 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
1 cup Asparagus, fresh
2 cup Spinach, fresh
1 cup 2# Bag Fresh Collard Greens (raw)
1 cup, chopped Onions, raw
1 clove Garlic
1 serving Annie's Naturals Organic Worcestershire Sauce, 2 Tbsp
1 tbsp Condiment - Maggi Seasoning Sauce (by MELODYMH)
1 tbsp Extra Virgin Olive Oil
1 dash Salt
2 oz Athenos Reduced Fat Feta Cheese
3.3 gram(s) Harissa - Victorian Epicure 3.3g=5ml=1 tsp powder (by SHANNALEEG)
0.3 cup Tomato Paste

Here is how you make Sauteed veggies in puff pastry:

Preheat oven to 400.Trim asparagus and blanch it.Chop onion and spinach. Chiffonade the collards. Saute the veggies with the olive oil. Add tomato paste and harissa, mix well. Add asparagus and mix. Turn off. In a sheet pan lined with parchment. Layer the veggies between sheets of puff pastry. Pinch the edges Bake until golden (20-25 minutes)Serving Size: Makes 9 servingsNumber of Servings: 1Recipe submitted by SparkPeople user KYKEITH.

The nutritional information for Sauteed veggies in puff pastry is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,430.2

• Total Fat: 151.0 g
• Cholesterol: 20.0 mg
• Sodium: 5,872.2 mg
• Total Carbs: 208.3 g
• Dietary Fiber: 16.6 g
• Protein: 58.7 g

The dietary needs meet for Sauteed veggies in puff pastry is Vegetarian