Spring Vegetable Bundles Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large pot of boiling salted water, blanch the asparagus, peas, and carrots until just tender, about 2-3 minutes. Drain and set aside.
• STEP 3.Lay out a sheet of phyllo pastry and brush it with melted butter. Place another sheet on top and repeat the process until you have 4 layers of phyllo.
• STEP 4.Cut the phyllo into 4 equal squares. Place a small bundle of vegetables in the center of each square and fold the corners over to create a bundle. Brush the bundles with melted butter.
• STEP 5.Transfer the bundles to the prepared baking sheet and bake for 15-20 minutes, or until the phyllo is golden brown and crispy.
• STEP 6.Serve the spring vegetable bundles warm as a side dish or appetizer. They can be enjoyed on their own or paired with a dipping sauce of your choice.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

Cooking Tips

• Be careful not to overcook the vegetables during the blanching process. They should be tender but still have a slight crunch.
• If you prefer a lighter version, you can brush the phyllo pastry with olive oil instead of melted butter.
• Feel free to customize the vegetable filling based on your preferences and what is in season. Other options include zucchini, bell peppers, or green beans.

Storage and Serving

• Serve the spring vegetable bundles as a side dish with grilled chicken or fish for a complete meal.
• These bundles can also be served as an appetizer at parties or gatherings. Pair them with a creamy dip or a tangy vinaigrette for added flavor.
• To make ahead, you can prepare the vegetable bundles and refrigerate them before baking. When ready to serve, simply bake as directed.