Baked Cheese and Vegetable Pastelitos

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky, golden pastries filled with a savory blend of melted cheese and sautéed vegetables, baked to perfection for a delightful vegetarian appetizer or side. This Puerto Rican-inspired vegetarian recipe, ready in about 48 minutes, pairs phyllo dough, mozzarella cheese, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 18 min Serves 8 Puerto Rican cuisine 120 cal/serving

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Ingredients

1 sheet (10x14 inches), thawed phyllo dough
1/2 cup, shredded mozzarella cheese
1/4 cup, diced bell pepper
1/4 cup, diced onion
1 clove, minced garlic
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1, beaten with 1 tablespoon water egg

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Instructions

Step 1: Preheat oven to 375°F. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/4 cup diced bell pepper, 1/4 cup diced onion, and 1 minced garlic clove. Cook 5 minutes until softened, then season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Let cool.
Step 2: Place phyllo sheet on cutting board. Brush lightly with egg wash. Fold sheet into thirds lengthwise, then cut into 1-inch strips. Cut each strip into 1/2-inch pieces to form triangles.
Step 3: Place 1 teaspoon vegetable mixture and 1/4 cup shredded mozzarella in center of each triangle. Fold bottom corner over filling, then fold sides to seal. Place seam-side down on parchment-lined baking sheet. Brush with remaining egg wash. Bake 15-18 minutes until golden brown.