Zesty Vegan Phyllo Parcels

EPISODE 39

Stuffed with a vegetable filling at once rich and tangy, these parcels will thrill everyone who tastes them. I love to serve these with a light salad and a glass of wine; it makes a simple yet elegant meal. You can also make these parcels ahead of time and pop them into the freezer, unbaked. Then, when it comes time to cook them, simply bake for 45-50 minutes instead of 35. Alternatively, bake until almost browned (around 30 minutes), keep in the fridge, then pop into the oven/toaster oven to warm and re-crisp right before serving. I love to do that with leftovers.

Ingredients – Filling
  • ¼ cup olive oil
  • 2 red onions, sliced
  • 3 peppers, sliced
  • 2 small zucchini, cut in half, then into strips
  • 1½ tbsp garlic, minced
  • 1 tbsp za’atar
  • 1 tbsp grainy mustard
  • 1 lemon, zest and juice
  • Salt & pepper
  • 1 cup chopped parsley
Instructions – Filling

In a large pan, heat the olive oil, then add the red onion, peppers, zucchini, and mushrooms. Cook until vegetables are lightly browned and slightly softened. Add the garlic, za’atar, mustard, and the juice and zest of one lemon, and cook another 2-3 minutes until the garlic is cooked through. Season with salt and pepper, then mix in the parsley.

Ingredients – Assembly
  • ⅔ cup olive oil
  • 10 phyllo sheets
  • ¼ cup sesame seeds
Instructions – Assembly

Take one sheet of phyllo and brush lightly with olive oil. Fold in half by width—place the shortest side on the other shortest side. Brush lightly with olive oil, then fold again once more so that the shortest side touches the other shortest side. Lay down a few spoonfuls of filling (about one tenth of it) on the widest side of the pastry, then fold the other side over. Brush the top lightly with olive oil and sprinkle with sesame seeds (around 1 tsp). Place on lined baking sheet, and repeat! If the instructions for the folding process are hard to follow here, you can watch the video for a clearer demonstration.

Bake in preheated oven (375F) for 35 minutes or until deeply golden brown.

Ingredients – Salad Dressing
  • 1 part vinegar (2 tbsp— I like half white vine vinegar or white balsamic vinegar and half balsamic)
  • 3 parts olive oil (6 tbsp)
  • 1 generous tsp dijon mustard
  • 1 tsp za’atar or oregano
  • Salt and pepper
Instructions – Salad Dressing

Put everything into a jar and shake well to combine. You can also do this in a small bowl and use a mini whisk to amalgamate the ingredients.

Serve over some peppery arugula or fresh greens as a nice side to your meal.

Veggies

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