I made a Puff Pastry With Vegetables that looks deceptively simple but is so flaky and flavorful you’ll want it as a main, a side, and yes, for breakfast too.

Jump to Recipe

I can’t stop thinking about this Roasted Vegetable Strudel. I adore how charred eggplant sings against salty crumbled feta cheese, and I say that as someone who eats with my eyes first.

Puff Pastry With Vegetables makes it feel fancy without fuss, and I love that mess of colors and textures when you slice in. It’s messy, loud, and honest food.

But seriously, the contrast of flaky pastry and soft roasted veg hits me every time. Want a starter, side, or a veggie main dish that gets noticed?

This is it. No regrets, ever.

Bring friends. Come hungry.

Bring napkins.

Ingredients

Print Recipe (No Advertisments)

Puff pastry or phyllo: flaky, buttery shell that’s easy to love.
Eggplant: meaty bite that soaks up all the good stuff.
Zucchini: tender, mild texture; keeps it light and fresh.
Red bell pepper: sweet pop and bright color.
Red onion: caramelizes nicely, adds savory-sweet depth.
Cherry tomatoes: juicy bursts that cut richness.
Garlic: aromatic punch; it’s the little secret weapon.
Olive oil: smooth mouthfeel and that classic Mediterranean vibe.
Oregano: herbal warmth; simple and comforting.
Crushed red pepper flakes: optional kick if you like heat.
Salt: brings everything into balance, don’t underdo it.
Black pepper: subtle spice that keeps things interesting.
Feta: salty, tangy creaminess; the savory star.
Ricotta or goat cheese: mellow, creamy binder; adds softness.
Parmesan: nutty umami edge, optional but really nice.
Pine nuts: toasty crunch and a buttery finish.
Basil or parsley: fresh herbal lift at the end.
Lemon zest: brightens and cuts through richness.
Egg wash: glossy, golden crust that looks homemade.
Flour or semolina: simple prep help; keeps things from sticking.

Ingredient Quantities

1 sheet frozen puff pastry, thawed (about 9×12 inches) or 8 to 10 sheets phyllo dough, thawed

1 medium eggplant (about 1 lb), cut into 1/2 inch cubes

2 medium zucchini, cut into 1/2 inch cubes

1 large red bell pepper, seeded and chopped

1 large red onion, thinly sliced

1 pint cherry tomatoes, halved

4 garlic cloves, minced

3 tablespoons extra virgin olive oil, plus extra for brushing

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes, optional

3/4 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 cup crumbled feta cheese

1/2 cup ricotta or soft goat cheese, lightly stirred

1/4 cup grated Parmesan, optional but nice for flavor

1/4 cup toasted pine nuts, optional

1/4 cup fresh basil, chopped (or parsley if you like)

Zest of 1 lemon

1 large egg beaten with 1 tablespoon water for egg wash

1 tablespoon all purpose flour or semolina for dusting the work surface

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Toss the eggplant, zucchini, red pepper, sliced red onion, cherry tomatoes and minced garlic with 3 tablespoons olive oil, oregano, crushed red pepper flakes if using, 3/4 teaspoon salt and 1/2 teaspoon black pepper on a rimmed baking sheet; roast about 20 to 25 minutes until vegetables are tender and starting to brown, stirring once or twice so nothing burns.

2. While veg roast, toast the pine nuts in a small dry skillet over medium heat for 2 to 4 minutes, shaking the pan, until golden; set aside. If using puff pastry, dust the work surface with 1 tablespoon flour or semolina and let the pastry relax a few minutes. If using phyllo, keep the sheets covered with a damp towel and have about 2 tablespoons olive oil or melted butter ready for brushing.

3. Remove roasted veg from oven and let cool 5 to 10 minutes so excess steam evaporates; if there is a lot of liquid drain it off or blot with paper towel so the strudel wont get soggy.

4. In a bowl gently combine crumbled feta, ricotta or goat cheese, grated Parmesan if using, chopped basil, lemon zest and the toasted pine nuts; taste and add a little more salt and pepper if needed. Stir in the cooled roasted vegetables.

5. For puff pastry: roll the sheet into roughly a 12×10 inch rectangle on the floured surface. Spoon the filling in a line down the center, leaving a 1 to 1 1/2 inch border. Fold the long sides over the filling, sealing the edges by pinching and tucking, and transfer seam-side down to a parchment lined baking sheet.

6. For phyllo: layer 4 to 5 sheets brushing each with olive oil, trim to an even rectangle, then place filling in a log down one long edge leaving a 1 inch border. Fold in short ends, then roll the phyllo over the filling to make a log; brush the outside well with more oil and transfer seam-side down to a parchment lined sheet. Repeat with remaining sheets if you want two thinner strudels.

7. Brush the top of the strudel with the beaten egg and water mixture to get a glossy golden crust. Use a sharp knife to make a few shallow slashes on top to vent steam. Sprinkle a little extra Parmesan if you like.

8. Bake in the preheated oven 25 to 30 minutes for puff pastry or 20 to 25 minutes for phyllo, until crust is deep golden and crisp. If the top is browning too fast, tent loosely with foil for the last 5 to 10 minutes.

9. Let the strudel rest 10 minutes before slicing so the filling sets a bit. Serve warm or at room temperature with extra chopped basil or parsley and a drizzle of olive oil or a squeeze of lemon if you want brightness.

10. Leftovers keep well refrigerated up to 3 days and can be reheated in a 350°F oven until warmed through to preserve crispness; you can also freeze unbaked phyllo logs for up to one month, then bake from frozen adding a few extra minutes.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper
2. Large mixing bowl for tossing and mixing the filling
3. Sharp chef knife and sturdy cutting board
4. Small dry skillet for toasting pine nuts
5. Measuring cups and spoons
6. Pastry brush for oil and egg wash
7. Rolling pin or hands for shaping puff pastry; bench scraper if you have one
8. Small bowl and fork for mixing egg wash and cheeses
9. Oven mitts and a cooling rack for resting the strudel

FAQ

Q: Can I use phyllo instead of puff pastry? A: Yes. If using 8 to 10 phyllo sheets, brush each sheet lightly with olive oil or melted butter and layer them, then add the filling. Phyllo will be crispier and flakier, puff pastry gives a richer, more pillowy crust. Don’t skip brushing or the sheets will stick and tear.

Q: How do I keep the strudel from getting soggy? A: Roast the vegetables until they’re nicely browned and most of their moisture has cooked off, and let them cool before filling. Drain juicy tomatoes a bit, and don’t overload the dough with filling. A light sprinkle of semolina or flour on the pastry helps absorb extra moisture.

Q: Can I make this ahead or freeze it? A: Yes. You can roast the veg and mix the filling a day ahead, then assemble just before baking. Fully baked strudel freezes well: cool completely, wrap tightly, and freeze up to 1 month. Reheat from frozen in a 375°F oven until heated through and crisp, about 25 to 35 minutes.

Q: What can I substitute for feta or ricotta if I dont have them? A: Feta can be swapped with crumbled halloumi or a salty goat cheese. Ricotta can be replaced with mascarpone, plain cream cheese thinned with a little milk, or more goat cheese if you like tang. Adjust salt as needed.

Q: Is this vegetarian and can it be made vegan? A: The base recipe is vegetarian. To make it vegan use a plant based puff pastry or vegan phyllo if needed, replace feta and ricotta with crumbled firm tofu or a vegan ricotta, and skip the egg wash or brush with olive oil for color.

Q: Any tips for nuts or other add ins? A: Toasted pine nuts add a great crunch and flavor, but leave them out for nut allergies. You can also stir in chopped olives, sun dried tomatoes, or cooked spinach. Just keep additions modest so the strudel seals and bakes evenly.

Mediterranean Roasted Vegetable Strudel Recipe Substitutions and Variations

Puff pastry or phyllo dough: swap for store bought crescent roll dough (it bakes up flaky and easier to handle), or use a rolled out pizza dough for a chewier, rustic strudel.
Eggplant: use cremini or portobello mushrooms instead if you don’t like the texture, or try diced squash like butternut for a sweeter bite.
Feta cheese: goat cheese or ricotta salata work great for tang, or use crumbled halloumi or grated mozzarella if you want milder, gooey results.
Toasted pine nuts: replace with chopped toasted almonds, walnuts, or sunflower seeds for a cheaper nutty crunch, they’ll still taste great.

Pro Tips

1) Let the roasted veggies cool well and blot them if they’re sitting in liquid. Too much moisture will make the pastry soggy, so spread the veggies on a paper towel for a minute or two and press lightly. If you skip this your strudel will get limp in the middle.

2) If you use phyllo, work fast and keep the unused sheets covered with a damp towel. Also brush each sheet generously with oil or melted butter so it crisps and won’t tear. If a sheet rips, patch it by overlapping a small piece rather than starting over.

3) Don’t overfill the log. A thinner line of filling gives you a better seal and a flakier crust. If you see filling oozing while you fold, scrape a bit off into a bowl and save for a quick salad topping.

4) For extra flavor and crunch, toast the pine nuts until just golden and fold half into the filling and sprinkle the rest on top before baking. And if the top is browning too fast, loosely tent with foil for the last 5 to 10 minutes so the inside has time to heat through without burning the crust.