This Vegetable Strudel recipe is a great way to get your veggie quota in! You can vary the ingredients, the amounts to feature your favourite vegetables. Got a lot of zucchini from your garden? This is a great way to use it up. Especially at this time of the year when vegetables are so fresh and good.
Phyllo pastry seems to scare some people but it isn't really difficult to work with. The trick is to make sure it is fully thawed before you start working with it or it will just break when you unfold it. The other key thing is to cover the sheets you are not using with a damp towel so it doesn'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 pastry case takes this recipe up a notch over just roasted vegetables... very elegant indeed!
You want to end up with about 6 cups of filling. Any more and you won't be able to close up the pastry.
Using up the whole package of 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 you like -just be careful to precook any vegetables that might release a lot of liquid like mushrooms or peppers.
I still had phyllo left over so I am experimenting with re-freezing it... I will update this post with my results!
- 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
- cooking spray and garlic olive oil for brushing
- 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.