Delicious Roasted Veggie Phyllo Parcels

Delicious Roasted Veggie Phyllo Parcels

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Doesn’t this recipe sound all fancy, Delicious Roasted Veggie Phyllo Parcels. I think so but not fancy to make at all. If you have never used Phyllo Pastry before I know it can sound initimidating. 

Phyllo is a paper thin pastry and mainly used in Greek, Middle-Eastern dishes. You can find them in most major supermarkets. I purchased mine from Woolworths.

Roasted Veggie Phyllo Parcels

Trust me I felt Phyllo was difficult to work with too. But let me tell you once you work with it you will never want to stop. It is one of the most forgiving pastries to work with.

No matter how many tears it has or how broken it is, still does the job and turns out pretty.  Sounds a little like me I think…Lol!  Not very pretty on the outside but I know I am pretty on the inside.

That’s all that matter’s right? There are so many wonderful pretty on the inside people I know and I am thankful for them. There are uglies too but I choose not to focus on them.

Let’s get down to my very pretty on the inside and outside Roasted Veggie Phyllo Parcels.

How to make the Phyllo Parcels

For these Roasted Veggie Phyllo Parcels I used some roasted veggies, butternut, baby marrows/courgettes, red pepper and onion. I added some Halloumi Cheese to the parcels. Because I just love cheese.

You can also use some feta cheese instead of the halloumi. If you are really being health conscious you can leave out the cheese altogether.

I absolutely enjoyed making these parcels. I love it when my recipes turn out well. That makes my little effort worth it. 

The Balsamic Vinegar added to the roast veggies gives it a slightly tangy, slightly sweet kind of flavor. 

The last time I made this recipe I baked it like a tart. My hubby wasn’t impressed because he felt it wasn’t easy to eat the phyllo. It was crumbling all over the place.

That’s what phyllo was supposed to do, right? It is all crispy and crumbly after all. Okay, I must admit these were much better to eat so maybe he was right. I don’t always like to admit he is right…haha!

Working with Phyllo

When working with phyllo please keep it covered with a damp kitchen towel as it does dry out quite quickly. I don’t find it necessary because I have learnt to work well with it over the years.

You also have to brush the phyllo with butter. However, you can use olive oil for a healthier version. The butter/oil helps the phyllo become crisp.

Making the Phyllo Parcels 

If you are planning to make these Roasted Veggie Phyllo Parcels ahead of time, fill them and refrigerate. When you ready to serve you can then bake them in the oven.

I have also tried baking them and serving them later. Just before serving I popped them into the airfryer at 180 degress celsius for 4 minutes. It was crisp and delicious.

If you don’t have an airfryer and you want to re-heat them you can pop them back into the oven for a few minutes.

Hope you love this recipe as much as we do. If you do try it please drop me a comment and a star rating.

More Vegetarian Recipes to try:

Spinach, Feta and Ricotta in Phyllo

Roasted Brocolli Pasta Bake

Creamy Scalloped Potatoes

Roasted Veggie Phyllo Parcels

I simply love these Phyllo parcels filled with delicious roast veggies and halloumi cheese
Course Main Course
Keyword filo parcels, phyllo parcels, vegetable phyllo parcels, vegetarian
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6


  • 6 sheets phyllo pastry
  • 3 tbsp butter melted
  • 800 gram roasting vegetable butternut, red pepper, baby marrow, onion
  • 2 tbsp olive oil
  • 1 large clove garlic minced
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tbsp balsamic vinegar
  • salt
  • pepper
  • 150 gram halloumi cut into little cubes


  • Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper. Chop up the vegetable into small cubes. Chop the onion like petals. Toss the vegetable with the olive oil, balsamic, rosemary, thyme and minced garlic
  • Spread some melted butter on each sheet of phyllo pastry. Cut each sheet into 4 pieces. Place the sheets one on top of the other in a large muffin pan. Repeat this step with the other 5 phyllo sheets
  • Place the roast veggies and halloumi into the middle of each phyllo pastry and bring the edges together to create a parcel. It doesnt have to be perfect
  • Place the muffin pan in the oven and bake for 15-20 minutes or until phyllo is golden brown and crisp


  1. You can use olive oil instead of butter to brush the phyllo pastry
  2. I used a cheats version of pre-cut veggies. If you are chopping up your own veggies you should require about 1 small butternut, 1 red pepper, 4 baby marrows and a red onion
  3. If you are not working with the pastry quick enough keep it covered with a damp kitchen towel as you work
  4. You can use feta cheese instead of halloumi or you can leave the cheese out altogether
  5. If you make these parcels in advance you reheat it in the oven or the air-fryer. I heated mine in the airfryer at 180 degrees Celsius for 4 minutes and it was perfect




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