Loaded Veggie & Feta Phyllo Flatbread

Written by Dietitian & Mom: Elis Halenko

Crispy, golden, veggie-loaded and secretly effortless—this flaky flatbread hits all the right notes.

If you’re in your comfort-meets-nourishment era (same 👋), this Loaded Veggie Phyllo Flatbread is exactly what you need. It’s crispy, creamy, herby, and full of roasted goodness. And despite how impressive it looks, it’s shockingly easy to pull off—just a few pantry staples and some seasonal veggies and you’re good to go.

I’ve made this twice in one week already, and it disappears faster than I can cut it. Perfect as a light lunch, a cozy appetizer, or a crowd-pleasing weekend snack.

Why You’ll Love This Flatbread:

- - Uses store-bought phyllo pastry for a quick shortcut
  - Crispy, flaky, and just the right amount of creamy
  - Packed with colorful roasted veggies and fresh herbs
  - Easy to customize with what’s in your fridge
  - Impressive enough for guests, but simple enough for any day

Ingredients (Serves 4–6)

1 sheet phyllo pastry, thawed
2–3 tbsp olive oil, for brushing between layers
1/4 cup 50/50 mayo + French’s Dijon mustard (or any Dijon you love)
1/2 cup crumbled feta
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup thinly sliced potato (Yukon gold or baby red)
1/2 cup shredded carrots or thin carrot ribbons
Salt & pepper, to taste
Fresh dill, for topping

Instructions:

1. Prep Your Oven & Pastry

Preheat oven to 400°F (200°C).
Line a large baking sheet with parchment paper.

On a clean surface, layer your phyllo sheets one by one, brushing each layer lightly with olive oil before adding the next. (Don’t stress if they tear—it’s rustic and still delicious.)

2. Build the Base

Spread the Dijon-mayo mixture evenly over the top layer of phyllo, leaving a 1-inch border. Sprinkle crumbled feta over the base.

3. Add Your Veggies

Top with sliced red onion, tomatoes, potato slices, and shredded carrot. Season lightly with salt and pepper.

4. Bake Until Golden & Crispy

Transfer to the oven and bake for 20–25 minutes, or until the edges are golden brown and crisp and the potatoes are tender.

5. Finish with Fresh Dill

Remove from the oven and sprinkle generously with chopped fresh dill. Slice into squares or rustic strips and serve warm or at room temp.

Dietitian Tip

This flatbread is packed with:

Fiber from the veggies and phyllo layers
Healthy fats from olive oil and mayo
Protein + calcium from feta
Fresh herbs like dill that support digestion and flavor without adding sodium

Pro tip: Serve it with a simple leafy salad or a bowl of lentil soup for a beautifully balanced meal.

Switch It Up

Use puff pastry instead of phyllo if you want more of a thick, bakery-style base
Add thin slices of zucchini, mushrooms, or roasted red peppers
Swap feta for goat cheese, grated parmesan, or plant-based cheese
Don’t love dill? Try parsley, basil, or thyme

Made It? Tag Me!

Did this flaky flatbread make your weekend snack lineup?
Tag me on Instagram @thefoodstylistrd and show me your layers! Bonus points if you use rainbow veggies 🌈✨