Vegetable Filo Roll Extravaganza
Elevate your appetizer game with the irresistible Vegetable Filo Roll Extravaganza—perfect for parties, family dinners, or a flavorful snack. These golden, crispy rolls are packed with a vibrant medley of sautéed onion, garlic, grated carrot, zucchini, mushrooms, and spinach, brought to life with savory feta cheese, fragrant cumin, paprika, and fresh parsley. Encased in buttery layers of filo pastry, these rolls bake to perfection, delivering a delightful crunch with every bite. Ready in under an hour, this easy vegetarian recipe is a crowd-pleaser that's as elegant as it is delicious. Serve warm or at room temperature for an ultimate flavor experience that delights both the eyes and the palate. Keywords: Vegetable Filo Rolls, Vegetarian Filo Recipe, Crispy Pastry Appetizer, Feta and Spinach Rolls.
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Recipe Information
Ingredients
- 12 sheets Filo pastry sheets
- 3 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 2 medium, grated Carrot
- 1 medium, grated Zucchini
- 1 cup, finely chopped Mushrooms
- 2 cups, chopped Spinach
- 1 cup, crumbled Feta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin powder
- 2 tablespoons, chopped Fresh parsley
- 4 tablespoons, melted Butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the grated carrots, grated zucchini, and chopped mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and any liquid has evaporated.
Add the chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat.
Stir the crumbled feta cheese, salt, black pepper, paprika, cumin powder, and fresh parsley into the cooked vegetable mixture. Let the filling cool slightly.
On a clean surface, lay out one sheet of filo pastry. Brush it lightly with melted butter, then place a second layer of filo on top. Repeat this process until you have layered 3 sheets.
Spoon a portion of the vegetable filling along one edge of the layered filo sheets, leaving a small border. Carefully roll the pastry into a log, tucking in the edges as you roll.
Place the roll seam-side down on the prepared baking sheet. Repeat the process with the remaining filo sheets and filling to make additional rolls.
Brush the tops of the rolls with the remaining melted butter.
Bake in the preheated oven for 20-25 minutes, or until the filo pastry is golden brown and crisp.
Allow the rolls to cool slightly before slicing into portions. Serve warm or at room temperature.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 6637 mg | 289% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 23.3 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 922 mg | 71% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1984 mg | 42% | |
*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.
