Wrap leftover roasted root vegetables in phyllo for a quick, crispy galette

Ann Maloney

THE WASHINGTON POST – Sometimes leftovers and a new recipe cross paths at just the right moment.

I was flipping through Clodagh’s Weeknight Kitchen by Clodagh McKenna (Kyle Books, 2021) and came across her recipe for a phyllo galette filled with roasted butternut squash. I happened to have leftover roasted squash on hand and a box of phyllo in the freezer, so the next evening, I had dinner on the table in about 15 minutes.

McKenna wrote the cookbook during the first pandemic lockdown in the United Kingdom (UK) when many of us began limiting our trips to the grocery and focussed more on eating from our pantries. The lovely cookbook includes what she called “cupboard standbys”, which are recipes that rely on pastas, canned tomatoes and few ingredients.

If you keep phyllo on hand, and I do, this recipe falls squarely in cook-with-what-you-have category. I made a tart with butternut squash, kalamata olives, feta and thyme as McKenna directed. Shortly after that, I ended up with leftover rutabaga, so I peeled, diced and roasted it – it takes a lot longer to get tender than butternut squash – and filled the tart with that root vegetable along with grated Gruyere, olives and dried rosemary.

One downside: This tart is best if eaten right away. It is small, so you probably can do just that, but if you do have leftovers, cover it and refrigerate it for a day. Then, remove the tart from the refrigerator while you preheat the oven to 350.

Heat until just warm, about 10 minutes. The phyllo will get super crispy, but it is still quite tasty.

Phyllo galette with butternut squash, feta and olives. PHOTO: THE WASHINGTON POST


This recipe is a great way to jump onto the phyllo bandwagon. The super-thin sheets of dough are so versatile, but they can also be intimidating because they dry out and tear quickly.

In this recipe, they are simply layered on a sheet pan, filled and folded over to make a tart. For the filling, consider other roasted root vegetables, including various squashes, rutabagas or potatoes. A rimless baking sheet is ideal for forming the tart, but if you don’t have one, a rimmed baking sheet will work.

The phyllo may hang over the pan sides while you are forming the galette, but you’ll fold them over onto the filling before baking. The tart is best if eaten right away.

Most supermarket phyllo is sold frozen in 18-by-13 sheets that are rolled up in a box. To defrost, place the unopened package in the refrigerator overnight.

Most brands of dough can be covered well in plastic wrap stored for several weeks in the refrigerator. Phyllo dries out quickly, so prep all of your ingredients before opening the package.


1 pound butternut squash, peeled, seeded and diced

2 tablespoons olive oil, plus more for greasing and brushing pastry

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper

8 sheets phyllo dough

2 ounces feta cheese, crumbled

12 kalamata olives, pitted and, halved

1 tablespoon fresh thyme leaves, or 1 teaspoon dry

2 teaspoons honey


Position a rack in the middle of the oven and preheat to 375 degrees.

On a large, rimmed baking sheet, arrange the squash, drizzle with the oil and sprinkle with the pepper flakes and black pepper. Toss with your hands to coat.

Roast for 15 to 20 minutes, or until just tender. Decrease the oven temperature to 350 degrees.

When the squash is almost done, line a large rimless baking sheet with parchment paper. Lay one sheet of phyllo on the pan and place each additional sheet on top at different angles to create a starlike shape.

Arrange the roasted squash in the centre of the phyllo, leaving about one-and-a-half-inch border uncovered. Sprinkle over the feta, olives and thyme. Drizzle the honey on top.

Fold the edges of the pastry around the filling and brush it lightly with the olive oil. Bake for 15 minutes, checking after 10 minutes, or until the crust is golden.

Let cool for about two minutes before serving.