For a cozy meal, roll fresh vegetables up in layers of filo pastry.
Preparation Time: 25 mins
Cooking Time: 35 mins
Yield: 4 x (approx. 1-1/4 cup slices)
Preheat oven to 400°F. Line an oven tray with baking paper.
Steam or microwave spinach until just softened. Squeeze out excess moisture; set aside.
Heat the oil in a skillet; add the onion, cook until softened (3 minutes). Add zucchini, eggplant and bell peppers; cook until softened (5 minutes). Set aside.
Lightly brush one sheet of filo pastry with buttery spread, top with another sheet. Repeat layers with remaining sheets of pastry, alternating brushing with buttery spread.
Place the cooked vegetables, basil and cheese along one long side of pastry (2 inch from edge). Fold over the long sides of pastry, then short ends and roll up tightly. Place strudel seam-side down on baking tray; brush with remaining buttery spread.
Bake in preheated oven for 25 minutes (or until golden crisp). Serve immediately.
Best made just before serving.