Veggie Bundles Wrapped in Phyllo

veggie bundle in phylloThis 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.
roasted vegetables 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.

veggies in phylloIn 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!


Veggie Bundles Wrapped in Phyllo
  • 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
  1. Lightly oil muffin tins.
  2. Layer 5 sheets of phyllo on top of each other brushing olive oil on each individual sheet.
  3. Cut into 6 squares.
  4. Press one square into each muffin cup and fill with ½ cup veggie mixture.
  5. Top with grated cheese, then fold over the corners to secure filling.
  6. Brush tops with olive oil and sprinkle with cheese.
  7. Bake at 375F until golden, around 30 minutes.
  8. Cool for 5 minutes, then serve warm or at room temperature.
  9. Best eaten same day or otherwise reheat in a 400F oven until crispy again.


Artichoke Frittata

If you’re having a busy week, no need to drive threw those tasteless burger places for dinner, you know which ones I’m talking about! Why not go home and whip up a frittata?

Frittata’s are quick and easy to make, you can put just about anything you want in them, and it’s a great way to use up some leftover veggies or meats.

Great for a light dinner or a fancy brunch, frittata’s are pure comfort food for me and the Hubby!

In this recipe all I used was 1 bag of frozen artichokes, ( I’m putting in another plug for Trader Joes, they have the best frozen artichokes, I can’t live without them!) which I quickly defrosted in my microwave. While it was defrosting I turned my broiler on, took out my saute pan quickly drizzled it with olive oil, sauteed some green onion, diced red pepper, and thinly shaved garlic. I also tossed in the artichokes (which were gently squeezed of any water) just to flavor them up.
After they were sauteed in the olive oil a little, I took them them back out of the pan, and set aside.
In the meantime beat some eggs with a little milk, add a generous amount of grated romano cheese, salt, pepper and whatever herbs you want, if any.
Pour egg mixture into the pan, now arrange your artichokes cut side up around the frittata, and slowly let the eggs set, about 10 min’s. When set, sprinkle top with more grated cheese and stick the whole thing under the broiler till golden brown. Garnish with fresh parsley and more cheese if you want.

After it cools off a little I think the flavors really come out, with every bite you’ll taste the cheese, and that hint of the shaved garlic, and lets not forget the star of this dish, the artichokes!
Have a good weekend and Buon Appetito!!