Holiday Vegetable Strudel
Celebrate the flavors of the season with this Holiday Vegetable Strudel, a show-stopping vegetarian centerpiece perfect for festive gatherings. Layers of delicate, golden phyllo dough encase a savory medley of sautéed vegetables, including tender zucchini, earthy mushrooms, and vibrant spinach, all brought together with creamy crumbled feta and aromatic herbs like oregano and parsley. Brushed with melted butter for a luxurious, flaky texture and optionally garnished with sesame seeds, this strudel bakes to perfection in just 35 minutes. Whether you serve it as an elegant appetizer, a hearty side dish, or a stand-alone vegetarian entréе, this recipe is a deliciously versatile way to elevate your holiday table. Perfect for impressing guests while being surprisingly easy to prepare, this dish captures holiday cheer in every crispy, cheesy bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 medium zucchini, diced
- 1 cup mushrooms, finely chopped
- 2 cups baby spinach leaves
- 1 cup feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 sheets frozen phyllo dough, thawed
- 0.5 cup butter, melted
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Stir in the carrot, zucchini, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and any liquid has evaporated.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let the mixture cool slightly.
Once cooled, stir in the crumbled feta cheese, parsley, oregano, salt, and pepper. Mix well to combine.
On a clean work surface, lay down one sheet of phyllo dough. Brush it lightly with melted butter and top with another sheet. Repeat until you have layered 4 sheets.
Spoon half of the vegetable mixture onto one short end of the phyllo, leaving a 2-inch border around the edges.
Fold the sides over the filling and roll up the dough tightly to form a strudel. Place the strudel seam-side down on the prepared baking sheet.
Repeat the process with the remaining phyllo sheets and filling to make a second strudel.
Brush the top of each strudel with melted butter and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden and crisp.
Allow the strudels to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
