Mediterranean Veggie Crinkle Cake with Zucchini & Carrots
Golden, crispy phyllo pastry crinkled into waves and filled with tender zucchini, sweet carrots, herbs, olive oil, and a light feta-egg custard. Crunchy on top, soft inside — a true Mediterranean comfort bake.
🕒 Time
Prep: 20 minutes
Bake: 40 minutes
Total: ~1 hour
🧺 Ingredients
Crinkle Base
10–12 phyllo pastry sheets
½ cup extra-virgin olive oil (for brushing)
Vegetable Filling
1 medium zucchini, grated
1 medium carrot, grated
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
Salt & black pepper
Custard
3 large eggs
¾ cup milk (or half milk + Greek yogurt)
100 g feta cheese, crumbled
1 tablespoon fresh dill or parsley, chopped
½ teaspoon dried oregano
👩🍳 Instructions
1️⃣ Prepare the Vegetables
Squeeze excess moisture from grated zucchini and carrot.
Heat olive oil in a pan, sauté onion and garlic 3 minutes.
Add zucchini and carrot, season lightly, and cook 2–3 minutes until just soft. Cool slightly.
2️⃣ Crinkle the Phyllo
Preheat oven to 180°C / 350°F.
Brush phyllo lightly with olive oil, then gently scrunch each sheet like an accordion and place into a greased baking dish.
Repeat until dish is full.
Bake 10 minutes until lightly golden.
3️⃣ Add Filling
Spread the veggie mixture evenly between the phyllo folds.
4️⃣ Make the Custard
Whisk eggs, milk, feta, herbs, oregano, salt, and pepper.
Slowly pour over the crinkled pastry, letting it soak in.
5️⃣ Bake
Return to oven and bake 30–35 minutes until golden, puffed, and set.
🍽️ To Serve
Warm or room temperature
With Greek salad or yogurt dip
Perfect for kids’ lunches or picnics
👶 Kid-Friendly Tips
Use mild feta
Grate veggies finely
Cut into small squares for easy eating
🥗 Nutritional Information
Calories: ~320 kcal
Protein: 12 g
Carbs: 28 g
Fat: 18 g