Vegetable Strudel
Crispy, golden, and packed with vibrant flavors, this Vegetable Strudel is a savory showstopper perfect for any occasion. Delicate layers of phyllo pastry envelop a hearty, Mediterranean-inspired filling of sautéed zucchini, red bell pepper, carrots, and tender baby spinach, accented with crumbled feta cheese, fresh parsley, and thyme. Brushed with olive oil and baked to perfection, the flaky exterior gives way to a warm, flavorful vegetable medley in every bite. This vegetarian dish is surprisingly easy to prepare, taking just 25 minutes of prep time, and makes a stunning main or side dish for dinner parties, holidays, or simple weeknight meals. Serve it with a side salad or yogurt dip for a complete, satisfying meal. Perfect for vegetarians or anyone craving a delicious and healthy pastry dish, this recipe highlights seasonal produce and Mediterranean flavors at their finest.
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Recipe Information
Ingredients
- 8 sheets phyllo pastry sheets
- 4 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 medium, shredded carrot
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons, melted butter
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the shredded carrot, diced zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender but not mushy.
Stir in the baby spinach and cook for an additional 2 minutes until wilted. Remove the skillet from the heat.
Mix in the crumbled feta cheese, chopped parsley, thyme, salt, and black pepper. Let the filling cool slightly.
Lay one phyllo pastry sheet on a clean surface and lightly brush with olive oil. Place another sheet on top and brush again. Repeat until you have a stack of four sheets.
Spoon half of the vegetable filling along one of the shorter edges of the phyllo stack, leaving a one-inch border. Gently roll up the pastry, tucking in the edges as you go to form a log.
Repeat the process with the remaining four phyllo sheets and filling to form a second strudel.
Place the strudels seam-side down on the prepared baking sheet. Brush the tops with melted butter.
Use a sharp knife to score the tops of the strudels with diagonal slits, being careful not to cut all the way through.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
Let the strudels cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 5757 mg | 250% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 27.3 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 915 mg | 70% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1265 mg | 27% | |
*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.
