Ratatouille Phyllo Wraps

Ratatouille Phyllo Wraps

Yield: Makes 12


  • 7 sheets phyllo
  • Extra-virgin olive oil
  • 2 cups cooled Ratatouille
  • 1/2 cup dried plain breadcrumbs
  • 1/3 cup crumbled feta (optional)
  • Coarse salt and ground pepper
  • 1 large egg yolk


  1. Preheat oven to 375 degrees. Lay 1 sheet phyllo on a work surface, and, with a pastry brush, brush lightly with olive oil. Stack 6 more phyllo sheets on top, brushing each with oil. Cut phyllo in half lengthwise.
  2. In a medium bowl, mix ratatouille, breadcrumbs, and feta; season with salt and pepper. With a spoon, spread mixture lengthwise down center of each phyllo half. Fold one side of each phyllo half over mixture and roll into a log. Cut each log into 6 equal pieces and arrange on a parchment-lined rimmed baking sheet.
  3. In a small bowl, combine egg yolk with 1 teaspoon water. Brush tops and sides of each piece with yolk mixture. Bake until phyllo is golden brown, 15 to 20 minutes. Let cool slightly before serving.
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