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Layered Vegetable Phyllo Bake

Total Time: 3 HR 5 MIN Makes: 12 to 15 pieces
Prep Time: 45 MIN Cook Time: 2 HR 20 MIN

Featuring sheets of flaky phyllo between layers of zucchini, mushrooms, carrots and cheese, this meat-free bake can serve as an appetizer or an entrée.

  • 40 sheets Athens Phyllo Dough (9″ x 14″), thawed
  • 4 cups (4 small) zucchini, grated
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon shallots, chopped
  • 3 cups mushrooms, finely chopped
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons olive oil
  • 3 cups carrots, grated
  • 1 teaspoon ground ginger
  • 1/2 teaspoon lemon juice
  • 8 ounces cream cheese, softened
  • 4 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup butter, melted
  • 1 cup breadcrumbs
  • 3 cups Swiss cheese, grated


Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 350ºF.

In medium bowl, mix together zucchini, Parmesan cheese and 1/2 teaspoon pepper. Cover and set aside.
In medium sauté pan, heat 1 teaspoon oil. Add shallots and mushrooms and sauté for 3 minutes. Drain, season with lemon juice, salt and pepper. Cover and set aside.
Heat 1 1/2 tablespoons oil and sauté carrots for 10 minutes. Season with ginger and lemon juice. Place in medium bowl, cover and set aside.
In food processor, mix cream cheese, eggs, milk, 1/2 teaspoon salt and 1/2 teaspoon pepper until smooth.

Lightly butter a 9″x 13″x 2″ baking pan. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Overlap 10 sheets of phyllo to cover the bottom and sides of  the pan, buttering each sheet and then sprinkle with 1/3 cup breadcrumbs. Add zucchini mixture. Lightly butter and layer 10 more sheets of phyllo on top of zucchini. Sprinkle with 1/3 cup of breadcrumbs. Add half of the Swiss cheese to pan, cover with mushroom mixture and top with remaining Swiss cheese mixture. Butter and layer 10 more sheets of phyllo on top of cheese. Pour carrot mixture over this phyllo layer, and add cream cheese mixture on top. Cover with the remaining 10 phyllo sheets, sprinkling 1/3 breadcrumbs in between the sheets as you Layer them.
Bake  1 1/4 to 1 1/2 hours or until golden brown. Allow to cool in pan for 15 minutes before serving.