Vegetable Strudel

Vegetable Strudel

For a cozy meal, roll fresh vegetables 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: 25 mins
Cooking Time: 35 mins

Yield: 4 x (approx. 1-1/4 cup slices)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe

Ingredients Convert to Imperial

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

Directions:

Preheat oven to 400F. 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.

Tips:

Best made just before serving.