Roasted Vegetable & Halloumi Phyllo Parcels Recipe – Easy Bake

Last Updated on 4 months by Neha Deshmukh

Roasted Vegetable & Halloumi Phyllo Parcels Recipe – Easy Bake

Hey everyone! I’m so excited to share this recipe with you – Roasted Vegetable & Halloumi Phyllo Parcels. Honestly, these little parcels are a bit of a showstopper, but surprisingly easy to make. I first whipped these up for a potluck with friends, and they were gone in minutes! They’re perfect as a light lunch, a stunning side dish, or even a vegetarian main course. Let’s get baking!

Why You’ll Love This Recipe

These parcels are a delightful mix of textures and flavours. You get the flaky, crispy goodness of phyllo pastry, the sweetness of roasted vegetables, and the satisfying salty chew of halloumi. Plus, they look absolutely beautiful on the plate! They’re a little bit special, but totally achievable for a weeknight dinner.

Ingredients

Here’s what you’ll need to create these delicious parcels:

• 6 phyllo pastry sheets
• 3 tbsp butter, melted
• 800g roasting vegetables (butternut squash, red pepper, baby marrow/zucchini, onion) – roughly chopped
• 2 tbsp olive oil
• 1 large garlic clove, minced
• 1 fresh rosemary sprig
• 4 fresh thyme sprigs
• 2 tbsp balsamic vinegar
• Salt to taste
• Pepper to taste
• 150g halloumi cheese, cubed

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Phyllo Pastry – its origins & handling tips: Phyllo (also spelled filo) pastry is a super thin, flaky dough originally from the Middle East and Mediterranean. It can dry out very quickly, so keep the sheets covered with a slightly damp tea towel while you’re working with them.
• Halloumi – its unique salty flavour & texture: Halloumi is a semi-hard, unripened brined cheese – it’s what gives these parcels that lovely salty bite! It doesn’t melt when heated, which makes it perfect for frying or baking.
• Balsamic Vinegar – quality variations: A good quality balsamic vinegar really makes a difference here. Look for one that’s aged – it’ll have a richer, more complex flavour.
• Rosemary & Thyme – fresh vs. dried: Fresh herbs are always best if you have them, but if you’re short on time, you can substitute 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this will prevent sticking and make cleanup a breeze.
2. Chop your roasting vegetables into small, bite-sized cubes. Toss them with olive oil, balsamic vinegar, minced garlic, rosemary, thyme, salt, and pepper. Spread them out on the prepared baking tray and roast for about 20-25 minutes, or until tender and slightly caramelized.
3. While the veggies are roasting, let’s prep the phyllo. Melt your butter. Lay out 6 phyllo sheets, one at a time, brushing each generously with melted butter. This is key for that flaky texture!
4. Once all the sheets are buttered, carefully cut them into 4 equal pieces each.
5. Gently press the buttered phyllo pieces into the cavities of a muffin pan. Don’t worry if they tear a little – it’s all part of the charm!
6. Fill each phyllo cup with a generous spoonful of the roasted vegetables and a few cubes of halloumi.
7. Fold the edges of the phyllo pastry over the filling to create little parcels.
8. Bake for 15-20 minutes, or until the pastry is golden brown and beautifully crisp.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

• Working with phyllo: Seriously, keep it covered! And don’t stress if it tears – it’s very forgiving.
• Achieving golden-brown pastry: Brushing with butter is essential, but don’t overdo it, or the pastry will be greasy.
• Preventing soggy bottoms: Make sure your vegetables aren’t too wet after roasting. You can drain off any excess liquid before filling the parcels.
• Halloumi cooking times: Halloumi doesn’t really cook in the traditional sense, but it will soften slightly and get a lovely golden crust.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use a plant-based halloumi alternative and vegan butter. My friend Sarah swears by the Violife halloumi – she says it’s the closest to the real thing!
• Gluten-Free: Look for gluten-free phyllo sheets. They’re available at most health food stores.
• Spice Level: Add a pinch of chilli flakes to the roasted vegetables for a little kick. My family loves a bit of heat!
• Festival Adaptations: These are amazing as a side dish for Christmas or Thanksgiving. They add a lovely bit of colour and texture to the table.

Serving Suggestions

These parcels are delicious served warm, straight from the oven. They pair beautifully with a simple green salad or a dollop of Greek yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For extra crispness, reheat them in an air fryer at 180°C (350°F) for a few minutes.

FAQs

Let’s answer some common questions:

1. What is phyllo pastry and where can I find it? Phyllo pastry is a very thin, flaky dough used in many Mediterranean and Middle Eastern dishes. You can usually find it in the frozen section of most supermarkets.
2. Can I use frozen vegetables for this recipe? While fresh is best, you can use frozen vegetables in a pinch. Just make sure to thaw them completely and pat them dry before roasting.
3. Can I prepare the parcels ahead of time? Yes! You can assemble the parcels and store them in the refrigerator for up to 24 hours before baking.
4. What does halloumi taste like and can I substitute it? Halloumi has a salty, slightly rubbery texture. If you can’t find halloumi, you could try feta cheese (though it will melt) or paneer.
5. How can I ensure the phyllo pastry is crispy and not soggy? Brushing each sheet with butter is key! Also, don’t overfill the parcels and make sure your vegetables aren’t too wet.
6. What is the best way to store leftover phyllo parcels? Store them in an airtight container in the refrigerator. Reheat in an air fryer for best results!

Enjoy! I really hope you love these Roasted Vegetable & Halloumi Phyllo Parcels as much as I do. Let me know how they turn out in the comments below!