Vegetables in Filo


Here's a delectable side dish to perk up most any meal, pairing nicely with roasts or pan-seared steaks or cutlets, whether beef, chicken, pork, turkey, or veal. To make it, cauliflower is boiled along with peas and asparagus just until crisp-tender (cutting up the cauliflower into smaller pieces will facilitate cooking), then the vegetables are combined with milk and parmesan and covered with flaky sheets of filo dough for a golden brown topping.


  • 1 head cauliflower
  • 150 grams peas (baby, frozen)
  • 4 asparagus spears
  • salt
  • pepper
  • 120 milliliters milk
  • parmesan (to taste)
  • 1/2 package filo dough


  1. Coarsely chop the cauliflower. Bring to a boil the cauliflower and asparagus with a pinch of salt. Then add the peas and boil for 3-4 minutes.
  2. Remove from heat and drain. Place the vegetables and milk in a glass baking dish and seaons to taste with salt, ground pepper and grated parmesan.
  3. Cover the vegetables with a sheet of filo, brush with a little olive oil. Repeat with the rest of the filo sheets. Brush the top with beaten egg and more parmesan to taste.
  4. Bake at 350ºF for about 15 minutes or until golden brown.
  5. Serve with a turkey steaks.
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