Vegetables in Filo

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)
120 milliliters milk
parmesan cheese (to taste)
1/2 package filo dough


1Coarsely 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.
2Remove 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.
3Cover 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.
4Bake at 350ºF for about 15 minutes or until golden brown.
5Serve with a turkey steaks.
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