Broccoli and Cheddar Strudel

By chelyc13

Ingredients

• 1 tblsp extra virgin olive oil
• 6 tblsp unsalted butter
• 2 leeks (white and light green parts only), thinly sliced
• 2 cloved garlic, finely chopped
• 2 (10oz) pkgs frozen chopped broccoli, thawed
• salt and pepper
• 2 large eggs
• 16 oz cheddar cheese, shredded (4 cups)
• 2 teas dijon mustard
• 10 sheets frozen phyllo dough, thawed

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 tblsp butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the broccoli mixture to a large bowl and let cool for 10 minutes. Wipe out the skillet and set aside.

2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard. Set aside.

3. In the skillet, melt the remaining 4 tblsp butter. In a small bowl, lightly beat the remaining egga nd set aside. P lace 1 sheet phyllo dough on a work surface with the short side closest to you; cover the remaining phyllo sheets with a damp kitchen towel. Brush the phyllo sheeet lightly with the melted butter, beginning with the edges. Stack 4 more phyllo sheets on top, brushing all but the last sheet with butter. Place half of the reserved broccoli mixture on the short end of the phyllo, leaving a 3 inch border of dough along the sides and bottom. Fold the bottom edge over the filling, then fold in the two sides and gently roll up into a log, brushing the inside flap with the egg to seal the strudel. Repeat with the remaining ingredients to make another strudel.

4. Place the strudels seam side down and 3 inches aprt on the prepared baking sheet. Brush the tops and sides with the remaining egg. Bake until golden brown 30 to 35 minutes.