Veggie Phyllo Bake
A delicious Veggie Phyllo Bake filled with assorted vegetables and creamy custard, perfect for a comforting meal.
Equipment
- 12-inch round baking dish
- Oven
- mixing bowl
Ingredients
Main Ingredients
- 8 oz pre-made phyllo dough, defrosted Defrost overnight in the fridge
- ¼ cup olive oil Extra virgin, a bit extra for greasing and topping
- kosher salt A sprinkle
- 2 cups assorted veggies Cut thin
- ½ small red bell pepper
- ½ small Yukon gold potato
- ½ small carrot
- ½ small zucchini
- ½ small leek
Optional Veggies
- Spinach
- Cauliflower
- Broccoli
- Shallots
- Cherry tomatoes
- Onion
Custard
- 1 ¼ cups full-fat milk
- 4 yolk from large eggs
- 1 teaspoon crushed fennel seeds
- 1 teaspoon sweet paprika powder
- 1 teaspoon garlic powder or ½ teaspoon granulated garlic
- ground black pepper A pinch
- 2 cloves fresh garlic grated fine
- ⅓ cup parsley chopped into small bits
Instructions
Preparation
- Warm up your oven to 375°F (190°C). Use a brush to coat the bottom of a 12-inch round baking dish or cast-iron skillet with olive oil.
- Take out the phyllo dough and spread the sheets flat on a clean surface. Using two sheets at once, scrunch them up lightly and layer them around the skillet in a swirled pattern. Keep going until the skillet's bottom is fully covered.
- Tuck your sliced vegetables between the crinkled phyllo layers. Sprinkle a little salt and drizzle ¼ cup of olive oil over everything.
- Pop the skillet into the oven and bake for about 35–40 minutes. The top should be golden and firm. Once done, bring it out and lower the oven temperature to 350°F (175°C).
- In a bowl, mix the milk, egg yolks, fennel seeds, paprika, garlic powder, black pepper, and a good pinch of salt until well blended.
- Carefully pour your custard mix over the cooked veggies and crinkled phyllo. Place it back in the oven and bake for 25–30 minutes.
- Mix grated garlic, fresh parsley, and 2 spoons of olive oil in a small bowl for a quick topping.
- As soon as the dish is out of the oven, spread the parsley garlic mix on top using a brush. Cut it into slices and enjoy while it's warm.
Notes
This dish is flexible; use any combination of vegetables you like. It pairs well with a side salad.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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