This vegetable strudel transforms simple steamed broccoli, cauliflower, and carrots into an elegant savory dish. The vegetables are sautéed with onions and fresh herbs, then mixed with eggs and shredded cheese to create a rich, cohesive filling. Encased in delicate, butter-brushed phyllo sheets, the strudel bakes until golden and crisp. It serves beautifully as a hearty side dish or a light main course, offering a satisfying crunch and warm, comforting flavors. Perfect for potlucks or dinner parties, this recipe highlights seasonal produce in a sophisticated yet accessible package.
Vegetable Strudel
Description
This vegetable strudel transforms simple steamed broccoli, cauliflower, and carrots into an elegant savory dish. The vegetables are saut&# 195;©ed with onions and fresh herbs, then mixed with eggs and shredded cheese to create a rich, cohesive filling. Encased in delicate, butter-brushed phyllo sheets, the strudel bakes until golden and crisp. It serves beautifully as a hearty side dish or a light main course, offering a satisfying crunch and warm, comforting flavors. Perfect for potlucks or dinner parties, this recipe highlights seasonal produce in a sophisticated yet accessible package.Ingredients
Directions
-
Preheat oven to 375ðF (190ðC). Lightly oil a large baking sheet and set aside.
-
Place broccoli, cauliflower, and carrots in a steamer basket over boiling water. Steam until crisp-tender, about 8-10 minutes. Let cool slightly.
-
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add chopped onion and cook, stirring occasionally, until golden and soft, about 5 minutes. Let cool slightly.
-
In a large bowl, beat eggs, minced parsley, dried basil, dried tarragon, salt, and freshly ground pepper until well combined.
-
Add the steamed vegetables, cooked onion mixture, and shredded cheese to the egg mixture. Mix gently but thoroughly to combine.
-
Place one phyllo sheet on a clean work surface. Cover remaining phyllo sheets with plastic wrap or a damp cloth to prevent drying.
-
Brush the first phyllo sheet with melted butter. Stack the remaining 13 phyllo sheets on top, brushing each sheet with melted butter, leaving the last sheet unbrushed.
-
Spread the vegetable mixture evenly onto the stacked phyllo sheets, leaving a 3-inch border on all sides.
-
Fold in the short ends of the dough over the filling. Then, fold in the long sides, overlapping them at the center to seal the filling.
-
Brush the top of the strudel with remaining melted butter. Sprinkle with sesame seeds if desired.
-
Carefully transfer the strudel to the prepared baking sheet.
-
Bake until golden brown and crisp, about 20 to 30 minutes.
-
Transfer to a heated platter and serve immediately with Hollandaise sauce if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 285.0kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 5.1g26%
- Cholesterol 156.0mg52%
- Sodium 5187.2mg217%
- Total Carbohydrate 38.2g13%
- Dietary Fiber 12.7g51%
- Sugars 14.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Handle phyllo dough carefully; it dries out quickly. Keep unused sheets covered with plastic wrap or a damp towel.
Ensure vegetables are cooled slightly before mixing with eggs to prevent the filling from becoming too runny.
For a crispier result, ensure the phyllo layers are well-buttered and the oven is fully preheated.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.
Substitute Swiss cheese with Gruyère or Gouda for a different flavor profile.
If phyllo sheets tear, simply overlap them with another sheet; it won't affect the final result.
