This is such a great lunch or even a light dinner. You could use leftover veggies either roasted or grilled and all you’ll need is a box of phyllo, a little bit of cheese and some muffin tins. Crunchy on the outside with cheesy flavorful veggies on the inside.
It’s an individual take on something I make quite often at my house, which is this.
I always have roasted veggies in my fridge and now that the weather is staying warm I’ll be stocking up on grilled instead. Any combination will do, use whatever you like, you’ll only be using 1/2 cup per muffin.
In the past I was always afraid to use phyllo dough, but now I never go without a box in my fridge and use it for both sweet and savory dishes. I love to work with it because it’s so forgiving. My kind of dough!
I also like the free form look of the finished product, no matter how you fold the phyllo up over the veggies it always looks pretty in the end. Serve with a nice salad and some roasted red pepper sauce on the side, so good!
- precooked grilled or roasted veggies of your choice
- 5 sheets of phyllo
- 1 cup of shredded cheese like asiago, mozzarella or fontina
- olive oil for brushing
- roasted red pepper sauce or marinara for swiping bundle in
- muffin tin
- makes 6
- Lightly oil muffin tins.
- Layer 5 sheets of phyllo on top of each other brushing olive oil on each individual sheet.
- Cut into 6 squares.
- Press one square into each muffin cup and fill with ½ cup veggie mixture.
- Top with grated cheese, then fold over the corners to secure filling.
- Brush tops with olive oil and sprinkle with cheese.
- Bake at 375F until golden, around 30 minutes.
- Cool for 5 minutes, then serve warm or at room temperature.
- Best eaten same day or otherwise reheat in a 400F oven until crispy again.
Grilled asparagus, grilled red pepper slices layered together with creamy and slightly tangy goat cheese slathered in between thick grilled potato slices then topped off with nicoise olives and a rich drizzle of balsamic glaze, perfect for swiping everything into it.
I did three stacks of potato slices here but two stacks would work as well especially if your serving a bunch of other side dishes. It looks impressive, the flavors are amazing, it’s a win, win!
Have you ever been instantly attracted to the title of a recipe? It happened to me the second I read the words olive oil and Chardonnay pound cake, and ever since I’ve been obsessing about making this cake!
And the best part is it’s such a breeze to make! Easy prep with few ingredients, my kind of baking!
It’s a nice bubbly batter created by the chardonnay addition and you can actually smell the chardonnay as it’s baking in the oven, your kitchen will smell so good!
I found this recipe on the Jordan Winery website, the original recipe finishes the cake off by brushing it with cognac, I wanted to try something different. Since chardonnay has notes of citrus and vanilla I decided to make a glaze using the zest of a lemon, lime and a mandarin orange along with vanilla. If I do say so myself I think the glaze took this cake way over the top!
The flavors all blend amazing together, this is a cake for special summer events. It’s golden brown with a nice moist crumb and the chardonnay and citrus compliment each other perfectly. It’s very impressive!
I will be making this cake over and over again!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
