Green vegetables, both raw and cooked, provide valuable nutrients (antioxidants, dietary fiber) and distinct, delicious flavors. This study characterized traditional green plant pastry fillings. Five fillings were prepared using nettle, spinach, alfalfa, radish, and horseradish leaves. After baking, sensory evaluation and proximate composition analysis were performed. Antiradical capacity and polyphenol content were measured in both raw and cooked plants. Alfalfa filling was rated highest for taste. Radish leaves exhibited the strongest antiradical activity (99.4%), followed by nettle (61.6%), while spinach showed the lowest (16.6%). Total polyphenol content was higher in raw than cooked leaves, with fresh alfalfa showing the highest value (34.7 mg GAE/g). This study confirms that these plants, including less commonly used ones, contain significant bioactive compounds beneficial to consumers