Mediterranean Diet Veggie Puffs
Elevate your snack game with these irresistible Mediterranean Diet Veggie Puffs! This recipe combines flaky layers of golden phyllo dough with a savory, nutrient-packed filling of feta cheese, baby spinach, Kalamata olives, and vibrant red bell pepper, all enhanced with aromatic garlic and oregano. Perfectly portioned for grab-and-go bites, these veggie-filled delights are brushed with beaten egg for a crisp, golden finish that’s sure to impress. Quick to prepare in just 20 minutes and baked to perfection in under half an hour, they make an ideal appetizer, party nibble, or light meal. Serve warm or at room temperature and savor the flavors of the Mediterranean with every bite!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 6 tablespoons Olive oil
- 1 cup Feta cheese
- 2 cups Baby spinach, chopped
- 1 large Red bell pepper, finely diced
- 0.5 cup Kalamata olives, pitted and chopped
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 large Egg, lightly beaten
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the chopped spinach and diced bell pepper to the skillet. Cook for 3-4 minutes, until the spinach wilts and the bell pepper softens. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, combine the cooked vegetable mixture, feta cheese, chopped Kalamata olives, oregano, and black pepper. Stir until well mixed.
Lay one sheet of phyllo dough on a clean, dry surface. Brush it lightly with olive oil, then layer a second sheet on top and brush again with olive oil. Repeat until you have three layered sheets.
Using a sharp knife or pizza cutter, cut the layered phyllo sheets into squares approximately 4 inches by 4 inches.
Place about 1 tablespoon of the filling mixture in the center of each square. Fold the edges upward to form a small pouch and pinch the edges together to seal.
Repeat the process with the remaining phyllo sheets and filling, placing the completed veggie puffs on the prepared baking sheet.
Lightly brush the tops of the puffs with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes until the puffs are golden and crispy.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 320 mg | 106% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 7.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1005 mg | 77% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
