This Vegetable Strudel recipe is a great way to get your veggie quota in! You can vary the ingredients or the amounts to feature your favourite vegetables. The pastry case takes this recipe up a notch over just roasted vegetables... very elegant indeed!
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Three Reasons to Love Vegetable Strudel
- It is a great way to use up vegetables in season - especially those zucchini of late summer! You can vary the vegetables to use whatever is in season.
- You can serve it stand-alone as an appetizer or as a vegetarian lunch dish.
- It makes a great side, great for a family dinner but worthy of company too!
Chef's Tips for Working With Phyllo Pastry
Phyllo pastry seems to scare some people but it isn't really difficult to work with.
- Make sure it is fully thawed before you start working with it or it will just break when you unfold it.
- Cover the sheets you are not using with a damp towel so they don't dry out and get brittle.
- Recipes often call to brush each sheet with melted butter but I use cooking spray. It is way less finicky and less calories too! I do brush the outside layer with oil, garlic oil in this case to add a bit of flavour and help it brown nicely.
The recipe below is for one strudel. Using up the remaining phyllo is always a challenge for me. So I made 2 strudels and froze one. I put a variation on the vegetable mixture in the recipe notes. You can use whatever vegetables you like -just be careful to precook any vegetables that might release a lot of liquid like mushrooms or peppers.
You want to end up with about 6 cups of filling. Any more and you won't be able to close up the pastry.
Wine Pairing
If you are serving this as an appetizer or lunch dish where it is a main focus of the course then I would recommend a dry white wine such as a Muscadet Sèvre et Maine, a Soave or a Sauvignon Blanc.
Salting eggplant was originally meant to reduce the astringency of the eggplant. With today's varieties this is no longer necessary. Salting will stop the eggplant from absorbing liquids so it can be beneficial if you are frying it. It is not necessary to salt it beforehand for this recipe.
You can, however, you should sautée them until they release their juices so they don't make the strudel soggy.
Leftovers will keep a day or so in the fridge. Reheat them gently in the oven before serving to keep the phyllo crisp.
Related Recipes
Vegetable Strudel
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Save Print Pin FacebookIngredients
- 6 sheets Phyllo Pastry
- cooking spray and garlic olive oil for brushing
- 1 ½ cups eggplant diced to ½" cubes
- 1 ½ cups zucchini diced to ½" cubes
- 1 cup grape tomatoes halved
- 1 cup marinated artichoke hearts roughly chopped
- 1 cup provolone cheese shredded
Instructions
- Preheat oven to 350 degrees.
- Mix all the vegetables and cheese in a large bowl.
- Spray a baking sheet with cooking spray.
- Count off 6 sheets of phyllo pastry (you can use more but not less). Lay phyllo on the baking sheet. Fold top 5 sheets over in half and spray the bottom sheet with cooking spray. Unfold 5th sheet and spray. Continue till you have sprayed all the sheets, then repeat with the other side.
- Spoon the vegetable mixture into the center of the dough. Leave a couple of inches on both ends. Fold the phyllo lengthwise to cover the vegetables. Ends should overlap an inch or so. Brush the dough with olive oil. Gently roll the dough bundle over so the seam side is down and brush the top with olive oil. Fold the 2 ends down under the bundle.
- Bake in oven about 40 minutes.
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