These phyllo veggie parcels are crunchy, flaky and oh-so tasty. They are also perfect dinner pasty starters especially for vegetarians.

SERVES 6 // COOK TIME  ± 90 mis

INGREDIENTS
1 tbsp olive oil
100 g mushrooms, sliced
2 baby marrows, sliced lengthways
1 brinjal, sliced lengthways
3 tbsp tinned chopped tomatoes
6 sheets ready-made phyllo pastry, thawed
20 g butter, melted
60 g ricotta
10 g origanum, finely chopped
10 g parsley, finely chopped

METHOD
1. Preheat oven to 180°C and grease a muffin tray.
2. Heat oil in a pan over high heat. Fry the vegetables until al dente, about 10 minutes.
3. Place the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.
4. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.
5. Place each bundle in a hole of the muffin tray. Bake for 12–15 minutes, until golden.
6. Serve with a green salad.

Entertaining this weekend? And need to whip up a quick snack? Then try our delicious pastry-wrapped camembert with grilled plums recipe!

The post Phyllo veggie parcels appeared first on MyKitchen.

SERVES 8 // COOK TIME 45 min

INGREDIENTS
2 cups chopped nuts
2 lemons (zest and juice)
1½ cups sugar
500 g phyllo
125 g butter or margarine, melted

METHOD
1. Preheat oven to 150°C.
2. Scatter nuts on a baking tray. Bake for 5–10 minutes, until golden brown.
3. Place lemon juice and zest, sugar and 1 cup water in a pot. Bring to a simmer and cook, stirring, until the sugar has dissolved. Then add the nuts.
4. Grease a 25 cm baking tin.
5. Line with 2 sheets of phyllo, brushing each layer with butter. Sprinkle ⅓ of the nut mixture over the phyllo. Repeat twice more, finishing with a 4th layer of phyllo.
6. Increase the oven to 180°C and bake for 35 minutes, until golden brown. Allow to cool for 20 minutes before slicing

If you want another impressive dessert that will feel like Christmas in August, then it’s time to get your bake on with this lovely gingerbread Swiss roll with cinnamon cream! Whether you’re prepping for Sunday lunch or just feel like putting your baking skills to the test, this Christmassy dessert is a winner.

The post Baklava appeared first on MyKitchen.

Want a quick, relatively-healthy snack for your kids or even your guests? Then this red pepper & baby marrow phyllo rolls recipe is for you!

SERVES 4 // COOK TIME 15 min

INGREDIENTS
3 red peppers
400 g phyllo
Melted butter, to brush
300 g baby marrows, ribboned and dried on paper towel
1 tbsp flour
½–¾ cup raw marinara sauce

METHOD
1. Preheat the oven to 200° C. Line a baking tray.
2. Roast the red peppers until they are charred on the outside. Place them in a zip-lock bag for 10 min to steam. Pinch off the skin, remove the seeds and slice into strips.
3. Layer 4 sheets of phyllo on the baking tray, brushing melted butter between each.
4. In a bowl, toss the red peppers, baby marrows, flour and marinara sauce together.
5. Arrange this filling in the centre of the phyllo and roll into a log. Brush with butter.
6. Bake for 20 min, until golden

Quick tip: Let the veggies simmer in the marinara for 10 mins, so the leftovers last longer in the fridge!

Care for another phyllo pastry dish? Then we have you covered with this delicious Kale spanakopita recipe! 

The post Red pepper & baby marrow phyllo rolls appeared first on MyKitchen.

Keen for a little twist on a well-known international snack? Then try our kale spanakopita recipe. You will never look back!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the kale spanakopita
100 g baby potatoes
130 g kale (1 packet)
3 tbsp parsley, roughly chopped
½ tsp ground cumin
½ tsp paprika
250 g phyllo pastry
Olive oil
Salt and pepper, to taste
Sesame seeds
For the sunflower mayo
1 cup sunflower seeds, soaked
100 ml olive oil
1 garlic clove, grated
1 tbsp apple-cider vinegar
Salt and pepper, to taste
Water to dilute (±1 cup)

METHOD
For the kale spanakopita
1. Preheat oven to 180°C. Bring the potatoes to a boil until cooked. Wilt the kale in salted water and pat dry. Once the potatoes are cooked and cooled, quarter them and add to the kale along with the spices.
2 .To assemble, layer 4 sheets of phyllo pastry, brushing each sheet with olive oil before adding the next one. Cut the sheets in half, lengthways. Spoon half the lling into each half of the pastry, season and roll snug like a sausage roll. Brush the top with olive oil, sprinkle with sesame seeds and bake for 20–25 minutes until crisp.
For the sunflower mayo
1. Place the sun ower seeds, oil, garlic, vinegar and seasoning in a blender, blend until smooth. Use water to dilute the mayo if needed.
2. To serve, portion the spanakopita and serve with the mayo.

Want another international dish? Then try this Spanish fish casserole recipe!

The post Kale spanakopita with sunflower-seed mayo appeared first on MyKitchen.

Using fresh in-season fruit like guava and blueberries makes these miniature fruit phyllo pastries such a delightful treat for your morning soirée.

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
1 roll phyllo pastry, defrosted
2 tbsp butter, melted
1 tin guavas, drained and chopped
½ cup blueberries
Zest and juice of ½ lemon
1 tbsp brown sugar
2 tbsp flour
1 egg, beaten
To serve
⅓ cup almond flakes, toasted

METHOD
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. Brush each sheet of phyllo pastry with butter and layer the pastry sheets on top of each other. Cut the pastry into six squares and set aside.
3. In a bowl, mix guavas, blueberries, lemon zest and juice, and brown sugar together. Sprinkle over the flour and toss to coat.
4. Place a spoonful of fruit mix into the centre of each pastry square, leaving a 2 cm edge. Pinch the corners of the pastry together making a triangle, with a small area of exposed filling.
5. Brush the pastry with beaten egg and bake for 10–15 minutes until pastry is flaky and golden brown.
6. Allow to cool slightly. Serve topped with a sprinkling of toasted almonds.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

For a more savoury version of these fruit phyllo pastries, make these eggy phyllo tarts.

The post Miniature fruit phyllo pastries with guava and blueberries appeared first on MyKitchen.