A delightful and crispy phyllo pastry filled with a cheesy vegetable medley.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a golden crust.
In a large bowl, combine the cheddar cheese, broccoli, cauliflower, carrot, garlic, eggs, salt, basil, tarragon, and pepper. Mix well.
Ensure the vegetables are evenly mixed with the cheese and spices for consistent flavor.
Place one sheet of phyllo pastry on a baking sheet and lightly brush with melted butter. Repeat with five more sheets, layering them.
Keep unused phyllo sheets covered with a damp towel to prevent drying out.
Spread the vegetable mixture evenly over the phyllo, leaving a 2-inch border around the edges.
Spreading the filling evenly ensures even cooking and presentation.
Fold the edges of the phyllo over the filling and brush with butter. Bake for 30-35 minutes or until golden brown.
Check the pastry towards the end of baking to avoid over-browning.
Let the pastry cool slightly before slicing into portions and serving.
Allowing the pastry to cool slightly makes slicing easier and prevents the filling from spilling out.
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