Vegetable Strudel
Servings: 6 people
Ingredients
- 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.
Notes
One package of phyllo dough will actually make 3 of these if you use sheets per strudel. Another combination of vegetables I like is 1 cup zucchini, 227 grams sliced mushrooms (sauteed so juices have evaporated), 1 cup caramelized onions, tablespoon garlic, 2 roasted peppers, 1 cup artichoke hearts, chopped). Brush with garlic oil.