Brie and Sun-dried Tomato Bundles

This is the Brie and Sun-dried Tomato Bundles recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 6 servings
brie and sun dried tomato bundles


  • 1/4 cup (60 mL) melted butter
  • 3 tbsp (45 mL) olive oil
  • 9 sheets phyllo dough
  • 2/3 cup (160 mL) leek (white part only) finely sliced, blanched and cooled
  • 1 cup (250 mL) sun-dried tomatoes (oil-packed) rehydrated and drained, and finely sliced
  • 2 tbsp (30 mL) chopped fresh oregano or fresh basil (or a combination)
  • Salt and freshly ground pepper to taste
  • 10 oz (300 g) Canadian Brie cheese cut into 12 thick slices


Preheat oven to 375 °F (190 °C).

In a small bowl, stir together melted butter (still hot) and olive oil. Brush on 3 sheets of phyllo dough. Place another phyllo sheet on top of each sheet, brush with more butter/oil mixture and repeat, making 3 stacks of 3 sheets each. Cut each stack in half to make 6 pieces and line 6 muffin cups.

In a bowl, combine leek, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups. Top each cup with 2 slices of Canadian Brie. Close bundles by pinching dough at top, using a little melted butter if necessary to make dough stick.

For a shiny, golden finish, brush tops lightly with butter/oil mixture. Bake for 15 to 20 minutes.

Serve on a bed of snow-pea or alfalfa sprouts, or on a mesclun mix.


Freeze unbaked bundles in muffin pan. Once frozen, remove from pan and place in a freezer bag. To bake, return frozen bundles to muffin pan to preserve their shape (add an extra 5 to 7 minutes to baking time).

Bundles can be pre-baked for about 10 minutes, then reheated before serving.

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Nutritional Information

per serving
Energy: 340 Calories
Protein: 14 g
Carbohydrate: 22 g
Fat: 22 g
Calcium: 115 mg
Folic Acid: 52 mcg