Spiced Vegetable Phyllo Parcels
Delight your taste buds with these golden, flaky Spiced Vegetable Phyllo Parcels, a mesmerizing blend of crispy pastry and vibrant, well-seasoned veggies. Bursting with the bold flavors of cumin, coriander, paprika, and a hint of cinnamon, these parcels marry tender spinach, zucchini, carrots, and red bell peppers in a perfectly spiced filling. Optional crumbled feta adds a touch of creaminess, while the buttery phyllo layers bake to irresistible crisp perfection. Ideal as an elegant appetizer or a comforting snack, these parcels pair beautifully with a dollop of creamy yogurt or your favorite dipping sauce. Ready in under an hour, they’re a delicious way to elevate any gathering or meal. Perfect for fans of vegetarian recipes, spiced dishes, and creative uses of phyllo pastry!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 medium red bell pepper, diced
- 2 cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup crumbled feta cheese (optional)
- 8 sheets phyllo pastry sheets
- 4 tablespoons melted butter
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the grated carrot, zucchini, and diced red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the moisture begins to evaporate.
Stir in the spinach, ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts and all the spices are evenly combined.
Remove the skillet from heat and allow the mixture to cool for 5 minutes. If using, stir in the crumbled feta cheese.
Lay one phyllo pastry sheet on a clean, dry surface. Brush it lightly with melted butter and layer a second sheet on top. Cut the layered pastry into 3 equal strips lengthwise.
Place a tablespoon of the vegetable filling at the bottom of one strip. Fold the bottom corner over the filling to form a triangle. Continue folding, maintaining the triangle shape, until you reach the end of the strip. Repeat this process with the remaining phyllo sheets and filling.
Arrange the parcels on the prepared baking sheet and brush the tops with melted butter.
Bake in the preheated oven for 18-20 minutes or until the parcels are golden and crispy.
Allow to cool slightly before serving. Serve warm with a side of yogurt or a dipping sauce of your choice.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 19.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 760 mg | 58% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1406 mg | 30% | |
*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.
