Veggie Strudel Recipe - Allrecipes.com
  • READY IN 1 hr

Veggie Strudel

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Aug 23, 2015

Made this for supper tonight. We forgot to pick up thyme, but it still was incredible. TIP: if you use one of those things that slices zucchini into spaghetti strands, the spaghettini (haha) holds the strudel together very well and really allows for the favors to mingle properly.

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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