Phyllo dough lentil pouches

The other weekend, some friends and I got together to play Diplomacy. I made some lentil pouches, as it's no fun stabbing each other in the back on an empty stomach. They came out rather well.


This is actually the only complex foodstuff I have ever made without following an explicit recipe. Let's see if I can coherently describe what I did.


  • 2 cups brown lentils
  • 4 cups water and/or veggie broth
  • 2 cloves minced garlic
  • a chopped onion or two
  • frozen peas and/or corn
  • spices such as cumin and chili powder
  • lime juice
  • 20 layers of frozen phyllo dough (Note: Some phyllo dough is vegan and some isn't.)
  • olive oil


You'll need to thaw the phyllo dough in advance. Follow the directions on the package; I believe overnight in the fridge works.


  1. Sautee some onion and garlic in a large pot.
  2. Add the lentils and the liquid. Throw in some peas and or corn for variety.
  3. Bring to a boil, then turn down the heat and simmer until the water is absorbed.
  4. Mix in your spices and some lime juice. (The acidity seems to be a good thing.)


  1. Unroll the phyllo dough roll. Keep the dough you're not working with covered in plastic wrap and a damp towel on top of that to keep it moist but not wet.
  2. Take one layer of dough at a time and lay it on a piece of parchment paper or the like.
  3. Cover the dough with olive oil. You should brush each layer gently with oil; I sprayed each layer with olive oil-based Pam because I'm a bad person.
  4. Take the next sheet of dough and lay it on top of the first. The oil is the 'glue' that holds them together.
  5. Repeat until you've got four layers of dough.
  6. Cut the layered dough into six squares.
  7. Put a dob of filling in the middle of each and squeeze the corners up into a pouch shape.
  8. Put the pouches on a greased cookie sheet and bake for 8-9 minutes at 375°F.
  9. Repeat until out of dough. I had a twenty layer roll, which made about 30 four-layer-thick pouches.