Pan-Fried Veggie Pockets

Pan-Fried Veggie Pockets are a delicious and healthy dish that can be enjoyed as a snack or a main course. These pockets are made with a variety of fresh vegetables and are pan-fried to perfection, giving them a crispy and golden exterior. The dish is perfect for those who are looking for a quick and easy meal that is both nutritious and satisfying.

Ingredients (serves 4):

- 2 cups of chopped mixed vegetables (carrots, bell peppers, onions, mushrooms, zucchini)
- 1 cup of crumbled feta cheese
- 8 sheets of phyllo pastry
- 1/4 cup of olive oil
- Salt and pepper to taste

Cooking Tips:

- Make sure to chop the vegetables into small pieces so that they cook evenly.
- Use a non-stick pan to prevent the pockets from sticking to the bottom.
- Brush the phyllo pastry with olive oil to give it a crispy texture.

Cooking Process:

1. Preheat the oven to 375°F.
2. In a large bowl, mix together the chopped vegetables and crumbled feta cheese.
3. Lay out one sheet of phyllo pastry and brush it with olive oil.
4. Place a spoonful of the vegetable mixture in the center of the pastry.
5. Fold the pastry over the filling to create a pocket.
6. Repeat with the remaining phyllo pastry and vegetable mixture.
7. Heat a non-stick pan over medium heat and add a tablespoon of olive oil.
8. Place the pockets in the pan and cook for 2-3 minutes on each side, until golden brown.
9. Transfer the pockets to a baking sheet and bake in the oven for 10-15 minutes, until crispy and golden brown.
Appearance and Taste:
Pan-Fried Veggie Pockets are a beautiful golden brown color with a crispy exterior and a soft and flavorful filling. The vegetables are cooked to perfection, giving them a slightly sweet and savory taste that is perfectly balanced by the tangy feta cheese. The pockets are a perfect combination of textures and flavors, making them a delicious and satisfying meal.
Type of Dish: Appetizer/Main Course
Main Ingredients: Mixed Vegetables, Feta Cheese, Phyllo Pastry