Green Bean Bundles Recipe - Food Fanatic

Green Bean Bundles Recipe

    60 Servings


  • 1 1/2 pounds Green Beans, Washed
  • 1 package Phyllo Dough, Thawed (there should be two packages in a box)
  • Olive Oil
  • Grated Parmesan Cheese, The kind in the shaker


  1. Preheat your oven to 375°F.
  2. You will need two or three baking sheets for this recipe, depending on the size.
  3. Snap the ends off your green beans. You can remove both ends or just the side that was attached to the vine.
  4. Pour olive oil into a bowl and grab a pastry brush.
  5. Have your grated cheese handy, ready to use.
  6. Grab a clean, thin tea towel if you have one or just use a clean dish towel. Run it under cool water to saturate, then wring out the water until the towel is just damp, not dripping wet. This towel will cover your phyllo dough and keep it from drying out whenever you aren't working with it.
  7. Open your package of phyllo dough and unroll it.
  8. Using a pizza cutter, cut it lengthwise to make three long sections. Cover with your damp towel.
  9. As you begin to work, you can remove one section of dough and cover the remaining two.
  10. Brush, or maybe dab, olive oil onto the top of one section of dough. Remember to keep the other sections covered until you need them. You will need to hold down the ends of the phyllo dough as you brush.
  11. Sprinkle grated cheese on top of the olive oil.
  12. Grab three beans and place them at one end of the strip of dough and roll them until you reach the end of the strip. You will be rolling these using single layers, but if you happen to grab more than one layer it's totally fine. If you have all three beans facing the same direction and even curling the same way, you'll get a tighter bundle.
  13. Continue rolling until all the beans are gone.
  14. Fill up one sheet, brush the bundles with a little olive oil and bake for 11-12 minutes. The phyllo should be crisp and a very light brown in color.
  15. Continue to roll beans while the first batch bakes or wait and bake multiple pans at once.


  • I only had 3-4 layers of phyllo dough left after the beans were gone so there was very little waste.
  • Always cover phyllo dough with a damp towel when not in use to prevent drying. Even if you're stepping away for just a moment, you'll want to cover them with a damp but not wet towel.
  • If phyllo is not covered and dries out, it will dry and become brittle. If the dough is wet, the layers may not separate.

Green bean bundles photo