If you love flaky pastry, vibrant veggies, and the joy of sharing something special, this Vegetable Strudel will steal your heart! Wrapped in golden phyllo and packed with sautéed mushrooms, peppers, zucchini, and creamy cheese, it’s a dish that brings everyone to the table. Each bite balances savory, earthy, and just a little tang—making it a cozy vegetarian centerpiece you’ll turn to again and again.
Ingredients You’ll Need
The charm of Vegetable Strudel comes from its simple, fresh ingredients and how they work together for a mouthwatering result. Each element is essential in building layers of flavor, color, and texture, delivering a strudel that’s anything but ordinary.
- Olive oil: Gives the vegetables luscious flavor and helps crisp the pastry.
- Onion (1 small, finely chopped): Lends sweetness and a savory backbone to your strudel filling.
- Garlic (1 clove, minced): Adds irresistible aroma and a hint of sharpness.
- Mushrooms (1 cup, chopped): Deep, earthy notes and a meaty texture—don’t skip these!
- Zucchini (1 small, diced): Brings freshness and keeps the filling moist.
- Red bell pepper (1 small, diced): Pops of color and a burst of sweet crunch.
- Fresh spinach (1 cup, chopped): For earthy, vibrant green flecks in every slice.
- Dried oregano (1/2 teaspoon): A subtle, herbal lift that ties the filling together.
- Salt and pepper (to taste): Essential for seasoning and drawing out veggie flavor.
- Feta or shredded cheese (1/2 cup): Tangy, creamy, and just the right amount of indulgence.
- Phyllo dough (6 sheets, thawed): The secret to that shatteringly crisp, flaky crust.
- Melted butter or olive oil (3 tablespoons, for brushing): Ensures each layer bakes up golden and irresistible.
How to Make Vegetable Strudel
Step 1: Prepare the Savory Vegetable Filling
Begin this Vegetable Strudel adventure by heating the olive oil in a skillet over medium heat. Toss in the chopped onion, letting it turn soft and fragrant in just a couple of minutes. Next, add the garlic, followed by the mushrooms, zucchini, and red bell pepper. Sauté these together for five to seven minutes—watch as the veggies grow glossy and tender, and don’t stop until most of the moisture has cooked off. Stir in the spinach, oregano, salt, and pepper, letting the spinach wilt and the flavors mingle before you remove the skillet from the heat. Set the pan aside to cool slightly, then gently fold in your cheese.
Step 2: Assemble the Phyllo Layers
Lay a single sheet of phyllo dough on a clean work surface, keeping the rest covered with a towel so they don’t dry out. Using a pastry brush, lightly sweep the sheet with melted butter or olive oil. Stack the remaining sheets on top, brushing each layer as you go. This step is where the Vegetable Strudel starts hinting at its flaky potential—don’t rush the layering, and enjoy how each brushstroke turns tissue-thin dough into a pillowy foundation.
Step 3: Add the Filling and Shape Your Strudel
Spoon the savory vegetable filling in a line along one long edge of your phyllo, leaving a one-inch border so you have plenty of pastry to seal everything in. Fold in the short sides, then roll it all up like a log, gently but confidently, making sure the filling stays tucked inside. Move your strudel to a parchment-lined baking sheet, placing it seam-side down for the best effect. Give the top a final brush of butter or oil—this is how you get that camera-ready golden finish.
Step 4: Bake to Golden Perfection
Pop the filled strudel into a 375°F oven and bake for 25 to 30 minutes. The phyllo dough will puff and turn beautifully crisp while the flavors inside meld together. Once the top is deeply golden and crackling, take your Vegetable Strudel out of the oven and let it rest for a few minutes before slicing. This quick pause lets everything settle for easy, beautiful portions.
How to Serve Vegetable Strudel
Garnishes
A sprinkle of fresh herbs—think parsley, basil, or even dill—sets the strudel off visually and adds a fresh pop to each bite. A dusting of extra cheese or a dash of cracked black pepper just before serving can make each slice even more inviting.
Side Dishes
Vegetable Strudel pairs wonderfully with crisp green salads dressed in lemony vinaigrette, or alongside a bowl of tomato soup for a warming, satisfying meal. For something heartier, consider roasted potatoes or a simple grain pilaf as the perfect partners.
Creative Ways to Present
For appetizers, cut the baked strudel into smaller, bite-sized pieces and arrange them on a platter. For a dramatic main course, serve thick slices on a wooden board with jewel-toned pickles or bright roasted vegetables on the side. You can even drizzle a little herbed yogurt or tahini sauce over the top to take things up a notch.
Make Ahead and Storage
Storing Leftovers
Any leftover Vegetable Strudel can be wrapped up and refrigerated for up to three days. The flavors deepen overnight, and the strudel only gets better with a gentle reheat.
Freezing
Freeze baked (and cooled) slices wrapped tightly, or freeze the whole unbaked strudel wrapped in both plastic wrap and foil. For best results, bake directly from frozen, adding a few extra minutes to the baking time if unbaked. Baked leftovers can be thawed overnight in the fridge and then warmed up.
Reheating
To maintain the crispness of the pastry, reheat slices in a hot oven at 350°F for about 10 minutes, or until warmed through. Avoid the microwave, as it can make the phyllo soggy.
FAQs
Can I use different vegetables in my Vegetable Strudel?
Absolutely! Try swapping in whatever looks fresh and inspiring—think eggplant, broccoli, or shredded carrots. Just be sure to cook watery vegetables thoroughly so your filling isn’t soggy.
Can I use puff pastry instead of phyllo dough?
Yes, puff pastry is a speedy, delicious alternative to phyllo. It creates a different (but equally indulgent) texture and makes assembly even faster. Just be sure to adjust the baking time as needed.
Is Vegetable Strudel good served at room temperature?
Definitely! Vegetable Strudel is fantastic warm, but it’s also lovely at room temperature, making it a perfect option for picnics, potlucks, or lunchboxes.
How do I keep the phyllo from becoming soggy?
The trick is to sauté the vegetables until any moisture evaporates, let the filling cool a bit before wrapping, and always bake until the strudel is golden and crisp.
Can I make Vegetable Strudel vegan?
You sure can! Swap butter for olive oil and use your favorite vegan feta or shreds. The phyllo dough is usually vegan—just double-check the label to be safe.
Final Thoughts
I can’t recommend Vegetable Strudel enough—it’s easy, dazzling, and unfailingly delicious. Treat yourself and your loved ones to a slice (or two), and let this become one of those recipes you’re always excited to share.
Print
Vegetable Strudel Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and satisfying vegetable strudel recipe that features a flavorful medley of sautéed mushrooms, zucchini, bell peppers, and spinach, wrapped in crispy layers of phyllo dough. This savory vegetarian pastry is perfect for a main course or as a delightful appetizer.
Ingredients
Vegetable Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 cup mushrooms, chopped
- 1 small zucchini, diced
- 1 small red bell pepper, diced
- 1 cup fresh spinach, chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta or shredded cheese of choice
Phyllo Dough:
- 6 sheets phyllo dough, thawed
- 3 tablespoons melted butter or olive oil (for brushing)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Sauté vegetables: In a skillet, sauté onion in olive oil until softened. Add garlic, mushrooms, zucchini, and bell pepper. Cook until tender. Stir in spinach, oregano, salt, and pepper. Let cool slightly and mix in cheese.
- Prepare strudel: Lay phyllo sheets, brushing each with butter. Spoon vegetable mixture along one edge. Roll up the dough like a log. Bake until golden brown.
- Serve: Let cool slightly before slicing and serving.
Notes
- This strudel can be made ahead and reheated.
- Feel free to swap in seasonal vegetables or use puff pastry instead of phyllo for a quicker version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
