Veggie Strudel

jkaeekj 1

"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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1 h servings 413 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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) hol...