Veggie Phyllo Bake
A delightful dish that combines crispy phyllo pastry with a medley of fresh vegetables, creating a comforting and nutritious meal perfect for any occasion.
Ingredients
For the filling
- 1 package phyllo dough (usually around 16 oz)
- 2 tablespoons olive oil or melted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, grated or finely chopped
- 1 cup carrot, grated
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 2 large eggs, beaten
- Salt and pepper, to taste
- Fresh herbs (like parsley or dill), for added flavor (optional)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil or butter.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the mushrooms, bell peppers, spinach, zucchini, and carrot to the skillet. Season with salt and pepper. Cook until the vegetables are tender and any moisture has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked vegetables with the ricotta cheese, feta cheese, and beaten eggs. Mix well until fully combined.
Assembly
- Carefully unroll the phyllo dough, and cover it with a damp kitchen towel to prevent it from drying out. Take one sheet of phyllo and place it in the baking dish, brushing it lightly with olive oil or butter.
- Repeat this process, layering several sheets (about 6-8) at the bottom of the dish.
- Spread the vegetable mixture evenly over the phyllo layers.
- Continue layering phyllo sheets over the filling, brushing each sheet with oil or butter. Use about 6-8 sheets for the top.
- Once you finish layering, tuck the edges of the phyllo down around the filling to seal it.
- Brush the top of the phyllo layers with olive oil or butter for a golden finish.
Baking
- Bake in the preheated oven for 30-35 minutes or until the top is crispy and golden brown.
- Once baked, remove from the oven and let cool for a few minutes before slicing and serving.
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Notes
Serving suggestions include pairing with a fresh side salad or a creamy yogurt sauce. Store leftovers properly to maintain phyllo's texture.