Baked Cheese and Vegetable Pastelitos
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 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Baked Cheese and Vegetable Pastelitos take to make?
Total time is about 48 minutes (30 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cheese and Vegetable Pastelitos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep phyllo dough from drying out.
Can I substitute ingredients in Baked Cheese and Vegetable Pastelitos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cheese and Vegetable Pastelitos for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Cheese and Vegetable Pastelitos vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Baked instead of fried? Brilliant! So much healthier and still so delicious.
- ★★★★★
Authentic and delicious. The flakiness of the pastry was perfect.
- ★★★★★
My kids loved these! Easy to make and packed with veggies. Will make again.
