Roasted Veggies Filo Pastry

Filo or Phyllo?

It doesn’t really matter what you call it—what matters is pairing its delightful crunchiness with something soft and creamy. That’s when it truly shines.

I adore working with this type of dough, but I’ll admit, it wasn’t love at first bake. Back when I relied on frozen filo, I could never be spontaneous about using it. Every recipe required advanced planning to defrost the sheets properly, and once thawed, there was no going back—you had to use the entire batch.

When we moved here to Málaga, it took me some time to find filo dough in the local stores. My Spanish was limited, and asking for help felt daunting. There were moments of embarrassment when I couldn’t understand the answers I got. But with time (and persistence), my Spanish improved, and I finally worked up the courage to ask. That’s when I discovered the compact, refrigerator-stored packages. Since that day, there’s always a pack of filo in my fridge, ready for action.

Filo is my go-to for both sweet and savory dishes, and it’s a lifesaver when we have unexpected guests. This bake is a perfect example—simple to prepare, visually impressive, and delicious. While it does require some prep, the effort is well worth it if you want to wow your guests.

For an extra flavor kick, pair it with a tangy yogurt-lemon sauce or a drizzle of tahini (you know how much I love tahini—it’s my answer to everything. Find my favorite recipe here).

Enjoy!

The Recipe

What you need:

• 6 sheets of filo dough (or more, depending on the size of your baking dish)

• 5 bell peppers in various colors

• 1 red onion

• ¼ cup olive oil + 1 tbsp for brushing

• ½ tsp salt

What you do:

1. Preheat your oven to 200°C. Slice peppers and onion into strips, then toss with olive oil and salt. Roast on a baking tray for 35 minutes until tender.

2. Allow the veggies to cool while keeping the oven on. Prepare a round baking dish with parchment paper.

3. Brush a sheet of filo dough with oil, add roasted peppers and onions, and fold from the wide edge. Shape into a spiral in the dish. Repeat with remaining dough and vegetables.

4. Brush the top with oil and bake for 40 minutes or until golden. Wait till cool and stable, and dive in.