Vegetable Phyllo Cracker Recipe

Name: Vegetable Phyllo Cracker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, peeled, halved and sliced; 1 red pepper, cut into thin strips; 3 portabella mushrooms, sliced; 1/2 teaspoon red pepper flakes; 1/4 cup dry white wine; 175 g baby spinach leaves, washed; 5 -6 basil leaves, cut into strips; 1/4 cup cream cheese, cut into small cubes (2oz); salt and pepper; 4 sheets phyllo pastry (about 12x7-inches); 3 tablespoons butter, melted; 1/2 teaspoon sesame seeds

Servings: persons

1 tablespoon olive oil
1 medium onion, peeled, halved and sliced
1 red pepper, cut into thin strips
3 portabella mushrooms, sliced
1/2 teaspoon red pepper flakes
1/4 cup dry white wine
175 g baby spinach leaves, washed
5 -6 basil leaves, cut into strips
1/4 cup cream cheese, cut into small cubes (2oz)
salt and pepper
4 sheets phyllo pastry (about 12x7-inches)
3 tablespoons butter, melted
1/2 teaspoon sesame seeds

1
Prepare the filling; In a large pan, fry the sliced onion in olive oil for 3-4 minutes, add the sliced pepper and continue frying for another couple of minutes before adding the sliced mushrooms.
2
Stir and fry for 3 minutes, then add the red pepper flakes, wine, and baby spinach leaves. Cook over a medium heat, stirring, until the spinach has wilted and the liquid has reduced away.
3
Take pan off heat and leave to cool, then add the basil strips and the cream cheese, season with salt and pepper.
4
Lay 1 sheet of phyllo pastry onto a work surface and lightly brush with melted butter. Lay another sheet of phyllo on top and brush again with the butter. Do this with all sheets.
5
Place the cooled filling along the centre of the phyllo and bring each long side over to form a roll. Tuck ends in and turn the roll over, so the seam side goes underneath, place onto a baking sheet. Brush the top with melted butter and sprinkle with sesame seeds.
6
Place into a preheated oven, 400u00b0F and bake for 20 minutes, until pastry is brown and crispy.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, peeled, halved and sliced, 1 red pepper, cut into thin strips, 3 portabella mushrooms, sliced, and more.

Yes, Vegetable Phyllo Cracker falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Phyllo Cracker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions