Description
Savory vegetable strudel is a flaky, golden pastry filled with a delicious medley of sautéed vegetables, herbs, and cheese. Perfect as a vegetarian main dish, appetizer, or side, this elegant and flavorful dish is great for entertaining or a cozy weeknight meal.
Ingredients
Scale
Pastry
- 1 sheet puff pastry or phyllo dough (thawed if frozen)
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 small zucchini, diced
- 1 carrot, grated
- 1 cup fresh spinach, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
Cheese & Bindings
- ½ cup crumbled feta or shredded cheese of choice
- 1 tablespoon breadcrumbs
Finishing
- 1 egg, beaten (for egg wash)
- Optional garnish: sesame seeds or poppy seeds
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the strudel.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for 2–3 minutes until softened.
- Cook Vegetables: Stir in minced garlic, chopped mushrooms, diced zucchini, and grated carrot. Cook for about 5–7 minutes until the vegetables are tender and most moisture has evaporated.
- Add Spinach and Season: Add chopped fresh spinach to the skillet and cook until wilted, about 1–2 minutes. Season the mixture with salt, black pepper, and dried thyme, then remove from heat.
- Mix in Cheese and Breadcrumbs: Let the vegetable mixture cool slightly, then stir in the breadcrumbs and crumbled or shredded cheese of your choice to bind the filling.
- Prepare Pastry: On a lightly floured surface, roll out the puff pastry into a rectangle shape.
- Assemble Strudel: Spoon the vegetable filling evenly along one long edge of the pastry, leaving a border. Carefully roll up the pastry like a log, seam side down, ensuring to tuck in the ends to seal the filling inside.
- Apply Egg Wash and Garnish: Transfer the rolled strudel to the prepared baking sheet. Brush the top with the beaten egg for a golden finish and sprinkle with optional sesame or poppy seeds.
- Bake: Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and puffed.
- Rest and Serve: Allow the strudel to rest for 5 minutes before slicing into 6 pieces and serving warm.
Notes
- You can swap in other vegetables like bell peppers, leeks, or kale for variety.
- To make it vegan, use dairy-free cheese and plant-based puff pastry or phyllo dough.
- This dish pairs wonderfully with a fresh green salad or a yogurt-based dip.
