Veggie Crinkle Cake

Ingredients

• 1 piece Carrot (peeled and thinly sliced)
• 1 piece Potato (peeled and thinly sliced)
• 1 large Leek (white and light green parts only, thinly sliced)
• 1 medium Summer Squash (zucchini, thinly sliced)
• 6 sheet Filo Dough (store‑bought, thawed if frozen)
• 4 large Egg Yolk (room temperature)
• 1 cup Whole Milk (full‑fat)
• 0.25 tsp Ground Nutmeg (freshly grated if possible)
• 0.25 tsp Ground Black Pepper
• 0.5 tsp Salt
• 2 clove Garlic (minced)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Unsalted Butter (melted)
• 1 tbsp Olive Oil (for greasing pan)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prepare Vegetables

   Thinly slice the carrots, potatoes, leeks, and squash (about 1/8‑inch thick) using a mandoline or sharp knife.

   Time: PT10M

3. Layer Filo Base

   Brush a 9x13‑inch baking dish with olive oil, then lay three sheets of filo dough, brushing each sheet lightly with melted butter.

   Time: PT5M

4. Arrange Vegetables

   Evenly distribute the sliced vegetables over the filo base, overlapping slightly.

   Time: PT5M

5. Whisk Custard

   In a mixing bowl, whisk together egg yolks, whole milk, salt, pepper, and nutmeg until smooth.

   Time: PT3M

6. Add Custard

   Pour the custard mixture over the vegetables, allowing it to seep through the filo.

   Time: PT2M

7. Cover with Filo

   Place the remaining three filo sheets on top, brushing each with melted butter to seal the edges.

   Time: PT5M

8. Bake the Crinkle Cake

   Bake in the preheated oven for 30 minutes, or until the top is golden brown and the custard is set.

   Time: PT30M

   Temperature: 375°F

9. Make Garlic‑Parsley Butter

   While the cake bakes, melt 2 tbsp butter in a small saucepan, add minced garlic and chopped parsley, and cook for 2‑3 minutes until fragrant.

   Time: PT5M

10. Finish and Rest

    Remove the cake from the oven, brush the hot top with the garlic‑parsley butter, and let it rest for 5 minutes before slicing.

    Time: PT7M

Nutrition Facts

Calories

317

Protein

5 g

Carbohydrates

28 g

Fat

12.5 g

Fiber

1 g