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Veggie Phyllo Basket

In the mood for something pastry-ish? Light on the stomach, but comfy in your heart! This dish is perfect for the family or even a couple of two!

And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough.

I have to add that this deliciousness was inspired by a friend, who is amazing with food and dear to Fitbest's heart! Nelri Botha, from Black Orchid Cafe in Potchefstroom can make anything and everything tasty!

I used a bread tin for the dish but you can easily substitute it for larger muffin pan cups and make smaller sizes of this dish, for each person individually.


1 bag mixed steamed veggies (pumpkin, cauliflower & baby marrow)

2 tbsp smooth cottage cheese

spray & cook


parmesan shavings

salt to taste


1. Spray the bread tin with spray and cook.

2. Take the phyllo dough and cover the whole tin with 3-4 layers.

3. Take the steamed veggies and place them onto the phyllo layers. Add garlic and salt to taste and mix it between the veggies.

4. With a spoon, cover the veggies with a thick layer of smooth fat free cottage cheese. (About 2 tbsp) Sprinkle parmesan shavings over the cottage cheese layer.

5. Cover the veggie part with another 3-4 layers of phyllo dough.

6. Whisk 1 egg and paint all visible dough with it.

7. Bake for 10-15mins at 180 degrees Celsius.

Enjoy with a protein of choice or just as is!

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