Vegetable Strudel
A savory vegetable strudel featuring a medley of fresh vegetables, cheese, and herbs wrapped in flaky phyllo, perfect for a flavorful vegetarian main or appetizer.
Ingredients
- 1 medium-sized carrot ⓘ
- 1 medium-sized red pepper ⓘ
- 1 medium-sized onion ⓘ
- 1/2 lb. mushrooms ⓘ
- 1 head escarole (1/2 lb.) ⓘ
- margarine ⓘ
- 1/4 tsp. ground black pepper ⓘ
- 1/4 tsp. dried thyme leaves ⓘ
- salt ⓘ
- 1 (15 1/4 to 19 oz.) can red kidney beans ⓘ
- 1/4 lb. Monterey Jack cheese, shredded ⓘ
- 6 sheets phyllo ⓘ
- 2 Tbsp. dried bread crumbs ⓘ
Instructions
- Cut carrots and red pepper into matchstick strips.
- Dice onions and mushrooms.
- Coarsely slice escarole.
- Sauté onions, mushrooms, carrots, and red pepper in margarine until tender.
- Add escarole, black pepper, thyme, salt, and drained kidney beans to the vegetable mixture; cook for a few minutes.
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Lay out one sheet of phyllo and brush lightly with margarine.
- Repeat layering with remaining sheets, brushing each sheet with margarine.
- Sprinkle bread crumbs evenly over the layered phyllo.
- Spread the vegetable mixture over one end of the layered phyllo.
- Sprinkle shredded Monterey Jack cheese over the vegetables.
- Roll up the phyllo tightly to enclose the filling, sealing the edge.
- Place the rolled strudel seam-side down on the prepared baking sheet.
- Brush the top with more margarine.
- Bake for about 30 minutes or until golden brown.
- Slice and serve warm.
Nutrition & Diet Analysis (per serving)
724
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).