Vegetable Strudel

Serves: 4

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
182 5 1 8 4 466 29 3

recipe ingredients
5 cups fresh spinach leaves
2 medium red sweet peppers, cut into 1-inch strips
1 medium yellow summer squash, cut into 1-inch strips
2 carrots, shredded
1/2 cup sliced fresh mushrooms
4 green onions, sliced (1/2 cup)
1/4 cup oil-packed dried tomatoes, drained well and chopped
3 tablespoons grated Parmesan cheese
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash ground red pepper
Butter-flavor nonstick spray coating
6 sheets frozen phyllo dough, thawed
2 tablespoons fine dry bread crumbs

recipe directions
For filling, place the spinach in large colander; set aside. In a large saucepan cook sweet peppers, summer squash, carrots, mushrooms, and green onions in 4 cups boiling water for 2 to 3 minutes. Pour over spinach to drain; rinse immediately with cold water. Drain well, pressing out excess moisture. Transfer vegetables to a large bowl. Stir in the dried tomatoes, 2 tablespoons of the Parmesan cheese, the oregano, salt, black pepper, and ground red pepper. Set filling aside.

Spray a large baking sheet with nonstick coating. Place 1 sheet of phyllo on a dry kitchen towel. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Spray with nonstick coating. Place another sheet on top; spray with nonstick coating. Sprinkle with half of the bread crumbs. Place 2 more sheets of phyllo on top, spraying each with non- stick coating. Sprinkle with remaining crumbs. Add remaining 2 sheets of phyllo, spraying each with nonstick coating.

Spoon filling along 1 long side of phyllo stack about 1-1/2 inches from edges. Fold in the short sides over the filling. Starting from the long side with filling, roll up jelly-roll style.

Place strudel, seam side down, on the prepared baking sheet. Spray top with nonstick coating. Using a sharp knife, score into 8 slices, cutting through the top layer only. Sprinkle with remaining Parmesan cheese.

Bake in a 375 degree F. oven for 25 to 30 minutes or until the strudel is golden. Let stand for 10 minutes before serving. To serve, cut along scored lines into slices.


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Posts By 3FC
  • Ann

    This would make a wonderful appetizer!! It’s much easier to make than I thought it would be. Would add more salt and parmesean to the veggies. I plan to make this next time I have company as a first course or as a side with meat entre. It’s beautiful and I give it a 10!!

  • Rumor

    My family and I did not care for this. I felt it was really lacking in flavor even though it looks appealing.

  • Sue

    My family loves this delicious strudel. No lack of flavor when I roll it up! I use shitake mushrooms, plenty of cheese and fresh oregano from the graden. We enjoy it as the entree. I agree with Ann, it would also make an excellent side, perhaps with a New York Sirloin. Yum!

  • melialan

    We loved this…here is what we changed
    We added minced garlic, garlic powder, onion power, and fresh basil and some oregano also put in zucchini. When we wrapped it we put dried basil and bread crumbs on the layers. I agree you can step up the Parmesan cheese and use fresh Parmesan for the inside and shaker Parm for the outside. Other than that YUMMY!!!

  • Karen Peavy

    My family loved this recipe! I did have trouble getting all that filling rolled up and needed to let the veggies drain longer and press out the liquid more. We will be eating this as an entree as we did before! We are trying to eat vegetarian at least twice a week, and this is one I will serve again and again!

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