Name: Vegetable Strudel Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 1 cup mushrooms, sliced; 1 cup zucchini, grated and squeezed dry; 1 cup carrots, grated; 1 cup spinach, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried thyme; ¼ teaspoon nutmeg; ½ cup feta cheese, crumbled; 2 tablespoons grated Parmesan cheese; 6 sheets phyllo dough, thawed; 3 tablespoons melted butter or olive oil (for brushing); 1 egg, beaten (for egg wash – optional)

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Let’s talk about the magic of Vegetable Strudel: a golden, flaky pastry packed with a rainbow of tender veggies and just the right touch of creamy cheese. This dish is the best of both worlds—it’s impressive enough for a festive dinner, yet cozy and comforting for a weeknight treat. Each bite offers layers of savory flavor, crisp phyllo, and a burst of colorful vegetables that make this strudel as beautiful as it is delicious. Whether you’re a veggie lover or just looking for a new showstopper, Vegetable Strudel promises to become a staple in your kitchen.

Ingredients You’ll Need

The ingredient list for Vegetable Strudel is refreshingly simple, yet each item pulls its weight to create an irresistible balance of flavor, texture, and vibrant color. From hearty mushrooms to tangy feta, here’s how every component shines in this recipe.

Olive oil: Adds a subtle richness and helps sauté the veggies to perfection.
Onion (finely chopped): Provides a sweet, aromatic base flavor that anchors the filling.
Garlic (minced): Infuses the filling with a gentle, savory kick.
Mushrooms (sliced): Bring an earthy depth and meaty texture to the mix.
Zucchini (grated and squeezed dry): Keeps the filling moist but not soggy, adding freshness and mild flavor.
Carrots (grated): Offer a subtle sweetness and a pop of color.
Spinach (chopped): Adds vibrant color and a boost of nutrients.
Salt: Enhances all the flavors and balances the cheese.
Black pepper: A little heat to round out the taste.
Dried thyme: Adds lovely herbal notes that complement the vegetables.
Nutmeg: Just a pinch gives a hint of warmth and complexity.
Feta cheese (crumbled): Offers a creamy, tangy element that contrasts beautifully with the veggies.
Parmesan cheese (grated): Provides a savory, salty finish to the filling.
Phyllo dough (thawed): The magic wrapper that bakes up light, flaky, and golden.
Melted butter or olive oil (for brushing): Ensures the phyllo bakes up crisp and golden brown.
Egg (beaten, for egg wash – optional): Gives the strudel a glossy, bakery-style finish.

How to Make Vegetable Strudel

Step 1: Prep the Oven and Skillet

Start by preheating your oven to 375°F, so it’s ready for baking perfection. While it’s warming up, grab a large skillet and heat your olive oil over medium heat. This is where the flavor-building begins!

Step 2: Sauté the Aromatics

Add your finely chopped onion to the skillet and sauté for about 2–3 minutes, just until it’s soft and fragrant. Toss in the minced garlic and let it cook for another 30 seconds. You’ll notice the kitchen already starts to smell amazing!

Step 3: Cook the Veggies

Next up: mushrooms, zucchini, and carrots. Add them all at once, and cook for 5–6 minutes, stirring often. Watch as the veggies soften, release their moisture, and transform into a tender, colorful medley. You’ll want most of the moisture to evaporate, so the filling isn’t soggy later.

Step 4: Add Spinach and Seasonings

Stir in the chopped spinach, salt, pepper, dried thyme, and nutmeg. Let everything cook together for another 1–2 minutes. The spinach will wilt down, and the seasonings will bring all the flavors together beautifully. Remove the skillet from the heat and give the mixture a few minutes to cool off.

Step 5: Stir in the Cheese

Once the veggie mixture is just warm, stir in the crumbled feta and Parmesan cheese. This step is pure magic—the cheeses melt slightly and make the filling creamy, tangy, and extra satisfying.

Step 6: Assemble the Vegetable Strudel

Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter or olive oil. Layer another sheet on top and repeat until you’ve stacked all six sheets, brushing each one as you go. Spoon the vegetable filling along one edge of the phyllo stack, leaving a little space at the sides. Fold in the sides for neat edges, then gently roll everything up like a log. Place it seam-side down on a parchment-lined baking sheet.

Step 7: Bake to Golden Perfection

Brush the top of your strudel with a little more melted butter or an egg wash for that irresistible golden sheen. Slide the baking sheet into the oven and bake for 25–30 minutes, or until the Vegetable Strudel is gorgeously golden and crisp. Let it rest for five minutes before you slice—trust me, it’s worth the wait!

How to Serve Vegetable Strudel

Garnishes

A sprinkle of fresh herbs, like parsley or dill, brings a burst of color and a fresh aroma to your Vegetable Strudel slices. For an extra touch, a dusting of grated Parmesan or a drizzle of good olive oil on top adds a little sparkle and flavor.

Side Dishes

This strudel pairs beautifully with a crisp green salad, tossed simply with lemon and olive oil. For a heartier meal, serve alongside roasted potatoes or a creamy yogurt dip with a squeeze of lemon juice and a pinch of garlic. It’s a match made in heaven!

Creative Ways to Present

Slice the strudel into thick rounds and arrange them on a platter with vibrant roasted veggies for a colorful spread. Or, cut the Vegetable Strudel into bite-sized pieces and serve as finger food at your next gathering—guests will swoon over the crispy pastry and savory filling.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Vegetable Strudel, simply wrap slices tightly in foil or store in an airtight container. They’ll keep well in the fridge for up to three days and make a fantastic next-day lunch.

Freezing

This strudel freezes beautifully! Once baked and cooled, wrap the whole strudel or individual slices in plastic wrap and then foil. Store in the freezer for up to two months. When you’re ready, just thaw overnight in the fridge.

Reheating

To recapture that crispy, just-baked magic, reheat your Vegetable Strudel in a 350°F oven for about 10 minutes. The pastry will crisp up again, and the filling will be perfectly warmed through—almost as good as fresh out of the oven!

FAQs

Can I use different vegetables in my strudel?

Absolutely! Vegetable Strudel is endlessly adaptable. Swap in bell peppers, leeks, or even roasted sweet potato for a twist. Just make sure to cook off any excess moisture so your pastry stays crisp.

Is it possible to make this recipe vegan?

Yes, you can! Skip the cheese or use a plant-based feta and Parmesan alternative. Brush the phyllo with olive oil instead of butter, and you’ll have a delicious vegan Vegetable Strudel.

Can I assemble the strudel ahead of time?

Definitely. Prepare the filling in advance and store it in the fridge. When you’re ready to bake, simply assemble and pop it in the oven. This makes Vegetable Strudel a wonderful make-ahead option for entertaining.

What’s the best way to prevent soggy pastry?

The secret is to cook the vegetables until most of the liquid has evaporated before adding them to the phyllo. Also, don’t skip squeezing the zucchini dry—it makes a huge difference for a crisp, flaky strudel.

How do I keep phyllo dough from tearing?

Phyllo dough is delicate, but don’t worry if it tears a little—just patch it together as you layer. Work quickly and keep unused sheets covered with a damp towel to prevent drying out. Once baked, nobody will notice any tiny tears!

Final Thoughts

I can’t wait for you to experience the joy of making and sharing Vegetable Strudel. It’s one of those dishes that surprises everyone with its flavor, beauty, and versatility. Give it a try—you’ll fall in love with every flaky, savory bite!

Vegetable Strudel Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This delicious Vegetable Strudel features a savory blend of sautéed vegetables, herbs, and cheeses wrapped in crisp, flaky phyllo dough. Perfect as a main course, this hearty vegetarian dish offers a delightful combination of textures and flavors, baked to golden perfection and ideal for a comforting meal or entertaining guests.

Ingredients

Scale

Vegetable Filling

1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 cup mushrooms, sliced
1 cup zucchini, grated and squeezed dry
1 cup carrots, grated
1 cup spinach, chopped
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ teaspoon nutmeg
½ cup feta cheese, crumbled
2 tablespoons grated Parmesan cheese

For the Strudel

6 sheets phyllo dough, thawed
3 tablespoons melted butter or olive oil (for brushing)
1 egg, beaten (for egg wash – optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the strudel.
Prepare Vegetable Filling: In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds more to release aroma. Stir in mushrooms, grated zucchini, and carrots, cooking for 5–6 minutes until the moisture evaporates and vegetables become tender. Add chopped spinach, salt, black pepper, dried thyme, and nutmeg, cooking for an additional 1–2 minutes. Remove from heat and let the mixture cool slightly before stirring in crumbled feta and grated Parmesan cheese to combine.
Assemble Strudel: On a clean surface, lay one sheet of thawed phyllo dough and brush it lightly with melted butter or olive oil. Repeat this process, layering all six sheets and brushing each sheet. Spread the vegetable filling along one edge of the stacked phyllo sheets, leaving space at the sides. Carefully fold in the sides and roll up the dough like a log, encasing the filling completely.
Bake the Strudel: Transfer the rolled strudel onto a parchment-lined baking sheet with the seam side facing down. Brush the top with additional melted butter or the beaten egg wash to promote browning. Bake in the preheated oven for 25–30 minutes until the outside is golden brown and crisp.
Rest and Serve: Remove the strudel from the oven and let it rest for 5 minutes before slicing. Serve warm or at room temperature, optionally with a side salad or yogurt dipping sauce for a complete meal.

Notes

Serve warm or at room temperature with a side salad or yogurt dipping sauce.
You can prepare the filling ahead of time and assemble just before baking to save time.
For a vegan version, omit the cheeses or substitute with plant-based alternatives and brush the phyllo with olive oil instead of butter or egg wash.
Ensure the zucchini is squeezed dry to prevent sogginess in the strudel.
Handle phyllo dough gently as it is delicate and can dry out quickly; cover unused sheets with a damp kitchen towel while working.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: European