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Vegetable Strudel


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Vegetable Strudel 0 Picture


  • 2 Tbsp olive oil
  • 3 leeks (white and light green parts only), thinly sliced
  • 4 cloves garlic, minced
  • 2 sweet red peppers, diced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • ¼ tsp each salt and pepper
  • 2 pkg spinach shredded
  • 2 eggs
  • 8 oz cream cheese
  • 16 sheets phyllo pastry
  • ½ cup melted butter
  • 1/3 cup dry bread crumbs


Servings 12


Step 1

In large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, oregano, thyme, salt and pepper, stirring often for 5 minutes or until softened. Add spinach in batches, adding more when wilted; cook stirring, over medium-high heat until all spinach is wilted and liquid is evaporated. Remove from heat. In large bowl, beat eggs and cheese until smooth; stir into spinach mixture. Set aside. Place 1 sheet phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with damp towel to keep from drying out. Brush lightly with some of the butter; sprinkle lightly with some of the bread crumbs. Repeat layering with 7 more sheets. Arrange half of the spinach mixture in strips 2 inches from long side of phyllo pastry and leave 2 inch border at each short side. Fold long border over filling using towel as aid, roll up pastry, folding in sides. Place seam side down, on greased baking sheet. Brush with butter. Repeat with remaining phyllo and filling to make second strudel. (Make ahead: cover and refrigerate for up to 2 days.) Cut slits in top of each strudel. Bake in centre of 400 oven for 25-30 minutes or until golden brown.

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