Phyllo dough triangles with vegetables are a really tasty appetizer or main course, crunchy and flavorful, very easy to prepare, you can use the vegetables you have at home. For the vegan version, replace the butter with oil, they will be equally delicious.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz zucchini (2 nice zucchinis)
- 11 oz carrots (2 nice carrots)
- 7 oz bell peppers (2 bell peppers)
- 1 stalk celery
- 3 stalks parsley
- to taste olive oil
- to taste fine salt
- 1 roll phyllo dough (7 sheets approx. 14×20 inches each)
- 3.5 oz butter (flavored or oil for the vegan version)
Steps
Wash, clean the vegetables, and cut them into rather small pieces. Wash and finely chop parsley and celery. In a pan, heat a little oil, add the bell peppers.
Sauté for a few minutes and then add carrots and zucchini.
Add salt, the chopped parsley and celery, mix, and cook for 10-15 minutes. Let cool.
Place the flavored butter in a container and melt it in the microwave for a few seconds.
Place a sheet of phyllo dough on a surface, brush it with a little melted flavored butter.
Now place a tablespoon of the vegetable mixture on the phyllo dough.
Fold the sheet in half.
Then fold it again in half.
Now fold it diagonally until you reach the bottom of the phyllo dough. Try to tuck the final part into a fold to close it better. Continue this way with all the sheets.
Place the triangles on a baking sheet covered with parchment paper and bake at 356°F for about 25 minutes, placing them on the second rack from the bottom.
They should come out nicely golden and crispy.
Suggestions, tips
For the vegan version, replace the flavored butter with oil, exceptional.
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