Little veggie bundle bliss. Personally, I could live off of roasted veggies, especially when they get a little caramelized. YUM! I didn’t use to be a big veggie fan, and I am still working on my love for them raw, but roasted… pile me up. And these little phyllo bundles are basically just little flaky bowls of roasted veggie goodness.
These bundles are:
Roasted veggie loaded.
Side dish and main course worthy.
The first time I made these I overestimated how much the veggies would cook down when roasted. I had a good ole baking sheet worth of roasted veggies leftover… and it was glorious! It may be my new favorite thing, to make a huge batch of roasted veggies to have around for whenever or whatever sounds good. Easy hummus wraps. Quick egg/tofu scramble. Or just over buttered noodles. Ya best mistake ever!
So phyllo. Have you used it before? It’s a crazy thin sheet of dough. Crazy thin = tissue paper thin. Really it’s THAT thin. Phyllo is most commonly seen in baklava. Mmmm baklava, drool. It isn’t sweetened so it can go sweet like turnovers or savory such as these little cups. Phyllo is used by layering multiple sheets with a little oil or melted butter brushed between each sheet. Then when baked it becomes deliciously flaky. Note little flaky crumbles in photos.
Since phyllo can kind of be tricky as it dries easily from being so thin, some little tips/tricks might come in handy – so you don’t end up tossing them in the air like actual tissue paper from pure frustration. <—- I may have done this.
TIPS ON HANDLING PHYLLO:
Let the phyllo defrost in the fridge unopened. Thawing in the fridge opposed to the counter will help prevent condensation which can make the dough gummy.
Do not open the phyllo until ready to use. Make sure all of your ingredients are prepped and ready to go. Phyllo dries and becomes brittle quickly so it’s important to spend as little amount of time handling as possible. Opening it should be the very last thing you do.
Unroll phyllo on a dry surface and immediately cover with cling/plastic wrap followed by a damp kitchen towel. A damp towel alone will make the phyllo stick together and become gummy, so the cling/plastic wrap helps keep the phyllo moist without allowing it to absorb any moisture from the towel.
Keep unused phyllo covered at all times. Remove one sheet at a time as needed and cover remaining sheets promptly with the cling/plastic wrap and damp kitchen towel.
Use a soft-bristle brush to lightly coat sheets with oil or melted butter. Work from the edges in to keep them from drying and breaking, they will be the first things to dry and crack.
When done if you have any phyllo remaining, re-roll the phyllo and cover with the wax sheet it came in, followed by cling/plastic wrap to give it a good seal and place back in the refrigerator for up to 1-2 weeks. Supposedly you can refreeze it but I’ve never tried it as it’s so finicky, and frankly I have trust issues with my freezer.
Now the real trick is to just breath and stay calm. But you know I think the phyllo makers know you are going to rip/tear sheets that’s why they give you so many. Cecause you are going to tear a piece or rip an entire sheet. It’s going to happen. I lost three or four just unrolling mine out of the package – because I horribly disagreed with the way they rolled it, and found it to be a friggin puzzle that I sucked at. So throwing sheets in the air like you just don’t care is perfectly acceptable <—- again I may have done that.
Now I loved these little bundles as is. The more veggie in every bite the better. If you want your bundles to be a bit more saucy feel free to serve them up with your favorite marinara or even pesto! I have made them both ways and like them either way. Sometimes I want a bit more moisture, other times I am looking for more of a simple savory flaky pastry, it’s up to you. You can always have marinara ready and make noodles if you need to should you decide against it or have extra afterwards. Better to be safe than sorry. Just note if you do opt out of the cherry tomatoes, you’ll definitely want to consider using a sauce as the tomatoes provide a fair amount of the moisture inside the bundles.
Also I just found out that there are only four of these guys left after just one meal. Apparently Logan ate six of them unsupervised in the kitchen. Grrrrreat.
Logan did reheat the four bundles he left in the microwave and said they were still delicious. For best results I’d recommend reheating in the oven, but hey if you are hungry do as you wish. I won’t judge. I’m 99.9% of the time too lazy to properly reheat anything.
- 1 large red pepper, cut into 1 inch pieces
- 1 medium red onion, cut into 1 inch pieces
- 1 yellow squash, cut into 1 inch pieces
- 1 zucchini, cut into 1 inch pieces
- 8 ounces cremini mushrooms, halved or quartered
- 1/2 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 garlic cloves, pressed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- fresh cracked pepper
- 1/2 – 1 cup shredded mozzarella (vegan, if desired or omit)
- 8 – 10 phyllo sheets, thawed
- olive oil for brushing
- optional: serve with marinara or pesto
- Preheat oven to 400 degrees.
- In a large bowl, toss chopped vegetables with olive oil, garlic, thyme, oregano, salt and pepper until evenly coated. Spread vegetables in a single layer on a large parchment lined baking sheet. Use two baking sheets if necessary to prevent overcrowding. Place in the oven and bake for 20 minutes. Remove baking sheet from oven and immediately sprinkle mozzarella cheese evenly over vegetables. Set aside. Reduce oven temperature to 375 degrees.
- Set a 12 cup muffin pan next to work space. Working with one sheet of phyllo at a time, lay the first sheet on a dry work surface and lightly brush with olive oil working from the edges in. Stack 3-4 more sheets of phyllo, depending on desired level of thickness, brushing each sheet lightly with oil. Cut stacked phyllo into 6 even squares/rectangles. Gently press one square into a muffin cup, followed by 1/4 cup vegetable cheese mixture. Gently fold phyllo edges over to enclose filling. Brush with olive oil, and continue steps until 6 bundles have been made. Starting with one sheet of phyllo again, create another stack and follow steps to make six cups more, equaling 12 in total.
- Place in oven and bake for 30 minutes or until golden. Let cool in pan for five minutes before serving.
- Serve warm with marinara or pesto if desired.