Veggie Strudel recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

10 sheets phyllo dough
¼ cup butter, melted
2 small zucchini, thinly sliced
½ pound broccoli, sliced
¼ pound fresh string beans, halved
1 (6 ounce) container crumbled feta cheese
1 ½ teaspoons ground thyme
salt and ground black pepper to taste
1 egg, beaten

Nutrition Info

412.9 calories
carbohydrate: 34.9 g
cholesterol: 114.9 mg
fat: 25 g
fiber: 4.2 g
protein: 14 g
saturatedFat: 14.8 g
servingSize: -
sodium: 829.8 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  2. Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.

  3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.

  4. Toss vegetables, feta cheese, and thyme in a large bowl, season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.

  5. Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

Recipe Yield

4 servings

Recipe Note

Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!

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