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+ servings

Phyllo Veggie Pockets

These Phyllo Veggie Pockets are stuffed with nutrient-rich vegetables and salty feta for an irresistible meal.
Course Entree
Cuisine Vegetarian
Servings 4 pockets
Author Shelly Westerhausen


  • 1 package phyllo dough , thawed
  • 4 cups roasted veggies (butternut, potato, onion, bell pepper, etc)
  • 3 garlic cloves (roast them with the veggies)
  • 1 cup chopped greens (swiss chard, spinach, kale, etc)
  • Thyme leaves from 6 sprigs
  • 1 teaspoon cumin powder
  • 1/4 cup feta (omit if making vegan)
  • 4 Tablespoons butter (or coconut oil if making vegan), melted
  • Seseame seeds , for garnish


  1. Preheat oven to 350 degrees. Combine the roasted veggies, thyme, cumin, and feta in a small bowl and set aside.
  2. Lay two sheets of phyllo dough, one on top of the other, on a clean surface and line 1/4 of your veggie mixture along the long side of a phyllo edge.
  3. Gently roll the phyllo so that the veggies are in the center and they’ve been wrapped up in the dough (like cinnamon in cinnamon rolls).
  4. Brush the edges with melted butter to seal the veggie pocket. Gently create a spiral effect by starting on one end of the rolled pocket and spiraling it around itself.
  5. Transfer to a parchment lined baking sheet. Repeat with the rest of the phyllo dough and veggies.
  6. Brush butter over the phyllo pockets and sprinkle with sesame seeds. Bake for 30 minutes or until browned on top. Serve warm because it’s cold outside!