Vegetable Strudel
Recipe type: Meatless Main Courses
Serves: 12
  • 2 Tablespoons olive oil
  • 3 leeks, thinly sliced (white and light green only)
  • 4 cloves garlic, minced
  • 2 teaspoons marjoram or oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 20 ounces spinach, shredded (approx. 2 packages)
  • 2 eggs
  • 8 ounces cream cheese or chevre cheese
  • 16 sheets phyllo pastry
  • 1/2 Cup butter, melted
  • 1/3 Cup dry breadcrumbs
  1. In a large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, spices, stirring often, for 5 minutes or until softened.
  2. Add spinach in batches, adding more when wilted; cook, stirring over medium-high heat until all spinach is wilted and liquid has evaporated. Remove from heat.
  3. In a large bowl, beat eggs and cheese until smooth; stir into spinach mixture. Set aside.
  4. Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out. Brush lightly with some of the butter and sprinkle with bread crumbs. Repeat layering with 7 more sheets, for a total of 8.
  5. Arrange half of the spinach mixture in a strip 2 inches from the long side of the phyllo, leaving a 2 inch border at each short side. Fold long border over filling; using the towel as an aid, roll up pastry, folding in the sides.
  6. Place seam side down on a greased baking sheet. Brush top and sides with butter. Repeat with remaining phyllo and filling to make 2 strudels.
  7. Cut 5 slits in top of each strudel. Bake in oven at 400F (200C) for 25 to 30 minutes or until golden brown.
  8. Slice each strudel into 6 servings.
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