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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 3g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg
