Tuesday, May 29, 2012

Vegetable Strudel

Vegetable Strudel

1 1/2 tablespoon olive oil
1 cup spring onions, chopped
2 garlic, minced
1 1/4 cup celeriac, finely diced
3/4 cup zucchini, finely diced
1 1/2 teaspoon fresh oregano, finely chopped
1 1/2 teaspoon fresh thyme, finely chopped
1/4 teaspoon dried marjoram
salt and pepper
1/2 cup roasted red peppers, diced
1/2 cup roasted orange peppers, diced
1 1/2 cup asparagus, chopped and steamed
140 grams chèvre goat cheese, softened
1 egg
8 sheets of phyllo
1/4 cup of melted butter
3 tablespoons bread crumbs

In large skillet, heat oil over medium heat. Cook spring onions, zucchini, celeriac, garlic, marjoram, oregano, thyme, salt and pepper, stirring often until softened. Approximately 5 minutes. Add roasted peppers and asparagus. Take off the heat.

In large bowl, beat eggs and cheese until smooth. Stir into vegetable mixture.

Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out. Brush lightly with butter; sprinkle lightly with some of the bread crumbs. Repeat layering with 7 more sheets.

Arrange vegetable mixture in strip 2 inches from long side of phyllo and leaving 2-inch border at each short side. Fold long border over filling; using towel as aid, roll up pastry, folding in sides. Place seam side down, on greased baking sheet. Brush with butter. (Make ahead: Cover and refrigerate for up to 2 days.)

Cut 7 slits in top of each strudel. Bake in centre of 400ºF (200ºC) oven for 25 to 30 minutes or until golden brown. Slice each strudel into 8 servings.

This recipe was inspired by one I saw in Canadian Living's Holiday Best Magazine 1999.


  1. Oh my...this looks so yummy! Great ideas for my produce in my veggie box this week.

    1. Yes! Kale in the vegetable strudel. So looking to my veggie box in a few weeks.


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