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.
Tips & Substitutions
To enhance the flavor, consider adding minced garlic while sautéing the vegetables. For a twist, try incorporating other cheeses like feta or goat cheese instead of Monterey Jack. If you have leftover vegetables, they can be used in this strudel as well. Make sure to keep the phyllo dough covered with a damp towel to prevent it from drying out while you work.
Serving Suggestions
This vegetable strudel pairs beautifully with a fresh salad or a side of Tzatziki for added creaminess. Serve warm as a main dish or cut into smaller pieces for an appetizer. For a complete meal, consider serving it alongside Mediterranean recipes like Lemon-Basil Zucchini or Parmesan Topped Asparagus.
Storage & Reheating
Store leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, until heated through and the phyllo is crisp again. Avoid microwaving as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Strudel contains roughly 445 calories, with 22g protein, 78g carbohydrates, and 8g fat. It is an excellent source of vitamin C (130% of the Daily Value), vitamin A (113% of the Daily Value), and iron (80% of the Daily Value). Note that it is relatively high in sodium, at 2293mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the strudel ahead of time?
Yes, you can prepare the filling a day in advance and refrigerate it. Assemble the strudel just before baking to ensure the phyllo remains crisp. If you prefer, you can also freeze the assembled strudel before baking; just bake it straight from the freezer, adding extra time to the baking process.
What can I use instead of phyllo dough?
If phyllo dough is unavailable, you can substitute it with puff pastry, which will yield a flakier texture. Roll out the puff pastry, fill it with the vegetable mixture, and follow the same baking instructions. Alternatively, you could use tortillas for a unique twist on this dish.
Can I add meat to this recipe?
Absolutely! If you’d like to include meat, cooked ground beef or turkey can be added to the sautéed vegetable mixture. Just ensure that the meat is fully cooked before adding it to the strudel, and adjust the seasoning accordingly to balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).