Vegetable Strudel

Vegetable Strudel

Fresh vegetables rolled up in layers of filo pastry.

Rating:

4 stars 4 stars 4 stars 4 stars (4 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 35 mins

Ingredients Convert to Metric

  • 7 oz spinach leaves
  • 1 medium onion, finely sliced
  • 1 medium zucchini, sliced
  • 1 tsp pepper (or to taste)
  • 1/2 cup fresh basil, finely diced
  • 2 tsp canola oil
  • 1 large eggplant, sliced (1.5 lb)
  • 1 medium green bell pepper, cut into strips
  • 1 medium red bell pepper, cut into strips
  • 1/2 cup reduced fat cheddar cheese, grated (2 oz)
  • 2 tsp light margarine, melted (10g)
  • 6 sheets filo pastry (3.75 oz)

Directions:

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 remaining vegetables; cook until softened (5 minutes). Set aside.

Lightly brush one sheet of filo pastry with margarine, top with another sheet. Repeat layers with remaining sheets of pastry, alternating brushing with margarine.

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 seamside down on baking tray; brush with remaining butter. Bake for 25 minutes (or until golden crisp).

Serve immediately with a green salad.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Tips:

Best made just before serving.