Description
A delightful dish with layers of crispy phyllo pastry filled with a creamy mixture of fresh vegetables and spices, perfect for breakfast or brunch.
Ingredients
Scale
- 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt
- 2 cups thinly sliced mixed vegetables
- 1 1/4 cups whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Black pepper
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil.
- Layer the thawed phyllo pastry in the dish, brushing each layer lightly with olive oil and sprinkling with salt.
- In a bowl, mix the sliced vegetables with grated garlic, parsley, fennel seeds, paprika, and salt.
- In another bowl, whisk together the whole milk and egg yolks until well combined.
- Pour the vegetable mix over the phyllo layers, spreading it evenly.
- Pour the milk and egg mixture over the veggies.
- Fold the edges of the phyllo over the filling and drizzle more olive oil on top.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool slightly before slicing and serving.
Notes
Let cool completely before storing. Best enjoyed fresh but can be stored in the refrigerator for up to three days or frozen for two months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg