How To Make A Savory Veggie Strudel
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I always roast my veggies in a 400F oven, drizzled with olive oil, salt and pepper, making sure the moisture is roasted out.
Ingredients
  • 6 sheets of frozen phyllo pastry, defrosted according to the box and set out to get to room temp before using.
  • roasted veggies, cooked and cut into bite size pieces, enough to spread out onto a 14x18 sheet of phyllo, choose your favorites with a variety of color.
  • fresh mozzarella cut into small cubes enough to spread all over the top of the veggies
  • pecorino or parmesan for spreading on each layer
  • an additional small amount of cheese to crumble on for added flavor like blue, fontina, goat, or feta
  • olive oil spray
  • granulated garlic
  • italian seasoning
  • FOR DIPPING SAUCE;
  • Roasted red peppers and a little marinara
Instructions
  1. Heat the oven to 400F.
  2. Place parchment paper onto a half sheet pan with rimmed sides.
  3. Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
  4. Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
  5. Repeat above on each remaining phyllo sheets including the last one, the top.
  6. On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
  7. Sprinkle lightly with granulated garlic on the veggies for added flavor.
  8. Spread the diced mozzarella all around, evenly distributing it.
  9. Add the small amount of the additional cheese of your choice.
  10. Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
  11. Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
  12. Place the rolled strudel seam side down.
  13. Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
  14. Bake for 20-30 minutes or under golden and crispy.
  15. Let it rest before cutting then gently cut with a serrated knife.
  16. RED PEPPER DIPPING SAUCE;
  17. I whirled roasted red peppers and a little marinara in a food processor to make my sauce.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/09/how-to-make-a-savory-veggie-strudel.html