Broccoli and Cheddar Strudel

By mamacook1

Can freeze before cooking.
These are large and could feed four.

Ingredients

• 1 tbs evoo
• 6 tbs unsalted butter
• 2 leeks, white and light green parts, sliced thinly
• 2 cloves garlic, minced
• 2 (10oz)pkg broccoli, frozen, chopped, thawed and drained
• salt and pepper
• 2 large eggs
• 16 oz, cheddar cheese, shredded(4 c)
• 2 tsp dijon mustard
• 10 sheets frozen phyllo dough, thawed

Details

Servings 4

Preparation

Step 1

Line a baking sheet with parchment paper.
Preheat oven to 375*
In large skillet heat evoo and 2 tbs butter.
Add leeks and garlic, cook 5-7 minutes. Stir in broccoli and seasonings to taste. Transfer to large bowl and cool at least 10 minutes
Wipe out skillet and set aside.
In a small bowl beat one egg. Add egg, mustard, and cheese to broccoli.
In the skillet melt remaining 4 tbs butter. In small bowl lightly beat 1 egg, set aside.
On a work surface place 1 sheet of phyllo, short side toward you. Keep remaining sheets covered with damp dish towel while you are working. Lightly brush sheet with melted butter, beginning with edges. Place 4 more sheets over the first one, buttering each. Place half of broccoli mixture on dough, leaving a 3 inch border on each side. Fold the bottom of the dough over the broccoli, then fold in the 2 sides, gently roll into a log.Brush inside flap with egg to seal. Repeat for second studel.
Brush the tops with the remaining egg. Place 3 inches apart on the baking sheet. Bake until golden, about 30-35 minutes