Tonight, I decided to use some leftover Phyllo dough that I had used for my first foray into catering this weekend, so what better than a cheesy and delicious roasted vegetable "pie" made with phyllo dough? You could use any veggies you have on hand - I used zucchini, yellow squash, an ear of corn, and cherry tomatoes.
My shortcut with phyllo dough is to use butter flavored cooking spray on the sheets instead of tons and tons of melted butter. It is quicker and less fatty. If you don't like using cooking spray, you could also use something like an olive oil mister, or you could take the time (and the butter) and brush each sheet with melted butter.
I encourage you to try this - it was fantastic, and the kids loved it, even the cherry tomatoes, which they usually push aside.
Roasted Vegetable and Cheddar Phyllo Pie
1/2 box phyllo dough, thawed (one sleeve of sheets in a box of two sleeves)
1 ear corn, kernals sliced off
1 small zucchini, sliced thinly
1 small yellow squash, sliced thinly
1/2 c cherry tomatoes, halved
2 Tbsp olive oil
sea salt to taste
butter flavored cooking spray (or melted butter to brush onto phyllo)
2 c cheddar cheese, sliced
Preheat oven to 400 F. Toss vegetables in olive oil and a little salt and roast for about 15 minutes until lightly browned. Remove from oven and lower heat to 350 F.
|Phyllo layers with cheddar between them|
|A layer of corn and squash. Other layers also had cherry tomatoes|
|A slice of deliciousness|