Vegetable Phyllo Cracker

Phyllo dough is a very thin pastry dough that originated in the Middle East and is commonly used in Mediterranean and Greek cuisine.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Vegetable Phyllo Cracker

Cooking Method: Baking Cuisine: Greek, Mediterranean Courses: Anytime, Appetizer Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Total Time 35 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 sheet Phyllo dough
• 2 teaspoon Olive oil
• 1 cup Zucchini
• 1 cup Red bell pepper
• 1 cup Red onion
• 2 tablespoon Kalamata olives
• 1 cup Feta cheese
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchini, red bell pepper, and red onion into thin strips.
3. Heat olive oil in a pan over medium heat and sauté the sliced vegetables until slightly softened.
4. Lay out a sheet of phyllo dough and brush it with olive oil. Place another sheet on top and repeat the process until you have 3 layers.
5. Spread the sautéed vegetables evenly on top of the phyllo dough.
6. Sprinkle the kalamata olives, crumbled feta cheese, dried oregano, salt, and black pepper over the vegetables.
7. Fold the edges of the phyllo dough over the filling to create a rectangular shape.
8. Bake in the preheated oven for 15 minutes or until the phyllo dough is golden brown and crispy.
9. Remove from the oven and let it cool for a few minutes before cutting into squares or triangles.
10. Serve as an appetizer or snack.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 2g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.