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
Scale
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
