Leftovers get a delicious new makeover!
Watch the Video:
I wanted to use my leftover soufiko vegetable stew to make something new, and these delicious veggie phyllo spirals are the result. I stuffed the stew into some phyllo and added feta, tomato sauce, and stringy mozzarella cheese. They were all things I had as staples in my pantry and refrigerator. So, it was easy to makeover the stew, and I’ll be able to do it again in the future without planning or running to the store. It’s a total win! Especially since the spirals are buttery, crispy, and oh so delicious.
You’ll start making extra soufiko for this
Flaky, buttery phyllo
Veggie packed filling
A creative and delicious leftover makeover everyone will love!
Leftovers and pantry staples
- Leftover Soufiko vegetable stew
- #4 phyllo pastry -thawed and at room temperature
- Melted butter or olive oil
- Prepared marinara sauce -your favorite brand
- Mozzarella cheese -cubed or shredded
- Feta cheese (optional)
- Sesame seeds (optional)
Make it your own
Notice I didn’t use any measurements? It will depend on how many leftovers you have, so just eyeball it. My only suggestion is to not make the filling too saucy. If it’s too wet, you’ll have more sauce than veggies. Leftover meat sauce would make your spirals a little heartier, or you could add shredded chicken or beef to the filling. Any leftover meat would be a great addition. To make it a bit spicier, add some harissa sauce or crushed red pepper flakes, and choose your favorite cheese combination. You know feta with mozzarella is mine!
How to make Veggie Phyllo Spirals
- Stir in the marinara to your leftover soufiko.
- Add your cheeses and any additional filling ingredients you choose and stir to combine.
- Then, layer two phyllo sheets on top of each other drizzling butter between the layers and over the top layer.
- Spread three heaping tablespoons of the soufiko filling over the bottom third of the longest side of the phyllo sheet and roll it upward to form a log. (see video)
- Then, roll inward to form a spiral.
- Keep making the spirals until your filling runs out.
- Place the spirals on a baking tray lined with parchment paper and brush them all around with the remaining melted butter.
- Sprinkle the tops with sesame seeds.
Air fryer instructions
- Set the air fryer to 340 °F and cook the spirals for 15 minutes or until golden and crisp.
- Preheat the oven to 350 °F, 180 °C, and bake on the center rack until golden and crisp –about 45 minutes.
To make these for future dinners, assemble the veggie spirals and place them on the tray lined with parchment paper. Then, place the tray in the freezer until the spirals are frozen solid. Transfer the uncooked pies into freezer-safe bags, and keep them frozen for up to 3 months. The pies can be placed in the air fryer straight from the freezer and cooked at 340°F for 20-25 minutes. They are ready when they’re golden and crisp.
These spirals are so good and comforting, and the flavor reminds me of a vegetable pizza pocket. It may be the marinara, the mozzarella, or the combination of the two, but either way, it’s delicious. I would serve these with tzatziki sauce or more marinara for dipping. They’ll make a perfect lunch or dinner depending on how many you’re able to make and how many people you’re feeding. Kali Orexi!
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- Baklava Spirals
- Leftover Soufiko vegetable stew
- #4 phyllo pastry, thawed and at room temperature
- melted butter or olive oil
- feta cheese (optional)
- prepared marinara sauce
- Mozzarella cheese, cubed or shredded
- sesame seeds (optional)
Layer two phyllo sheets on top of each other and drizzle butter between the layers. Drizzle butter over the top layer. (see video)
Spread 3 heaping tablespoons of the soufiko filling allong the widest side of the sheet (over the bottom third). Roll it upward to form a log.
Roll inward to form a spiral. Place the spirals on a baking tray lined with parchment paper and brush the spirals all around with the remaining melted butter. Sprinkle the tops with sesame seeds.
Set the air fryer to 340 °F and cook the spirals for 15 minutes or until golden and crisp.
Serve with tzatziki. Kali Orexi!
Oven Instructions: Preheat the oven to 350 °F, 180 °C and bake on the center rack until golden and crisp. About 45 minutes.
Freezer Instructions: Assemble the veggie spirals and place them on the tray lined with parchment paper. Place them in the freezer until frozen solid and then transfer the uncooked pies into freezer safe bags. The pies can be placed in the air fryer while still frozen. Cook them at 340°F for 20-25 minutes. They are ready when they're golden and crisp.
The pies will keep fresh frozen up to 3 months.
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