Phyllo roll with vegetables and cheese
Prep time
Cook time
Total time
Use up all your small quantities of left over vegetables in this wonderful phyllo dough roll.
Recipe type: Lunch
Cuisine: Australian
Serves: 4
This list is what I used but you can use anything you like.
  • Carrots
  • Butternut pumpkin (squash)
  • Broccoli
  • Roasted onions
  • Roasted garlic
  • Roasted sweet potatoes
  • ½ cup sour cream (or as much as you like)
  • ¾ cup grated cheese (or as much as you like - I used cheddar)
  • 1 egg
  • salt and pepper to taste
  1. Add all the cooked vegetables into a mixing bowl and gently mix in the sour cream, cheese and egg. You don't want mush.
  2. Butter 5 sheets of phyllo dough
  3. Place veggie mixture on the edge of the long side and roll up. (or put one row of mixture, roll and place another row of mixture and roll the rest of the way)
  4. Cut roll into slices - mine were about 1½ to 2 inches wide.
  5. Place cut side down on a greased baking pan
  6. Bake for about 30 minutes or until golden brown and the cheese has melted.
  7. Serve with a salad for a perfect lunch
Recipe by Orgasmic Chef at