Vegetable Strudel Recipe

I’m absolutely obsessed with this veggie strudel because it combines all my favorite fresh ingredients, like zucchini, spinach, and feta, in the most delicious, flaky phyllo wrap. Plus, it’s perfect for impressing friends at any gathering, and it’s a creative way to eat more veggies without feeling like I’m missing out on flavor.

I adore making this Vegetable Strudel, which is packed with colors and nutrients. It stars stunning, healthful vegetables: red bell pepper, zucchini, mushrooms, and spinach; a lovely medley.

The phyllo dough wraps them up so beautifully, and the feta cheese adds such a nice flavor, without which I feel the dish would be a bit toned down.

Vegetable Strudel Recipe Ingredients

• Olive Oil: Rich in healthy fats, supports heart health.
• Onion: Adds flavor depth, contains antioxidants.
• Garlic: Boosts immunity, offers distinct taste.
• Red Bell Pepper: High in vitamin C, adds sweetness.
• Zucchini: Low in calories, provides fiber.
• Mushrooms: Adds umami flavor, contains B vitamins.
• Spinach: Rich in iron, enhances nutrition.
• Feta Cheese: Provides tangy flavor, source of protein.
• Pine Nuts: Adds crunch, rich in healthy fats.

Vegetable Strudel Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 package (16 oz) phyllo dough, thawed
• 1/4 cup butter, melted
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 1 egg, beaten (for egg wash)

How to Make this Vegetable Strudel Recipe

1. Set your oven to 375°F (190°C) to preheat. Use parchment paper to line a baking sheet.

2. In a big frying pan, warm olive oil over a medium flame. Toss in the onion and cook it gently, stirring a bit, until it is thoroughly cooked and in a state of translucency; this should take about 5 minutes.

3. In the skillet, combine the garlic, red bell pepper, zucchini, and mushrooms. Sauté them until they are tender, which should take around 8-10 minutes.

4. Combine the spinach, oregano, and basil into the dish. Allow the spinach to reach a point of wilting. Lend the dish some flavor using salt and pepper. With the burner switched off, let the dish cool a bit. Then, finish the cooking by proceeding with the next steps.

5. Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying.

6. Put on a clean work surface one sheet of phyllo. Brush it lightly with melted butter. Put on top of that sheet another sheet of phyllo. Brush the second sheet with butter. Repeat the process of layering and brushing with melted butter for about 5-6 sheets.

7. Spread the mixture of vegetables along one long side of the stack of phyllo, leaving a 2-inch border. Sprinkle feta cheese and pine nuts on top.

8. Roll the phyllo dough over the filling very carefully, and as you do, tuck in the sides to form a log. Put the log seam-side down on a baking sheet that you’re getting ready.

9. To guarantee a golden finish, brush the strudel with the beaten egg.

10. Cook in the oven for 25-30 minutes. Know that your food is done when it is golden brown and crisp. Allow to cool for a little bit before cutting and serving. This allows the juices to redistribute and also helps to ensure that each serving maintains its shape.

Vegetable Strudel Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large frying pan
5. Stove
6. Cutting board
7. Knife
8. Garlic press or mincer
9. Wooden spoon or spatula
10. Damp kitchen towel
11. Pastry brush
12. Small bowl (for melted butter)
13. Small bowl (for beaten egg)
14. Measuring spoons
15. Measuring cups

FAQ

• Can I make the strudel ahead of time?Indeed, the vegetable filling can be made ahead of time and kept in the fridge for no more than 2 days. If you want to serve this savory strudel for dinner, you can make the filling in the morning, then assemble and bake the strudel just before you eat.
• What can I use instead of phyllo dough?Puff pastry can be a decent substitute, but it yields different textures and flavors in the resulting dish. If using puff pastry, follow package instructions for baking.
• Is there a substitute for feta cheese?You may use goat cheese or ricotta cheese in place of feta, though the flavor may be a tad different.
• How do I prevent the phyllo dough from drying out?Maintain the phyllo sheets covered with a damp towel while working to prevent them from drying and becoming brittle.
• Can I use other vegetables in this recipe?Of course. You can use any vegetables; eggplant, carrots, or broccoli will work just fine. Just make sure they’re chopped and cooked to match the sizes of the other ingredients.
• What if I don’t have pine nuts?Chopped walnuts or almonds can be used as a substitute for the same flavor and texture. They impart a similar level of nuttiness and crunch.

Vegetable Strudel Recipe Substitutions and Variations

Canola oil or sunflower oil can take the place of olive oil.
Substitute the mushrooms in a recipe with either eggplant or extra zucchini, and you will get an almost identical dish. Of course, if you like zucchini or eggplant better than mushrooms, by all means, make that switch. I don’t know when mushrooms became a pentagonal symbol for being “healthy,” but they do not taste as good or have nearly the same amount of nutrients as the two next entries on this list.
Kale or Swiss chard, finely chopped, can replace fresh spinach.
Feta cheese: For a milder flavor, use goat cheese or ricotta.
Pine nuts: Change them out for chopped walnuts or almonds to achieve a crunchy texture.

Pro Tips

1. Prepare the Vegetables Ahead: To save time and ensure even cooking, consider prepping all the vegetables in advance, possibly the night before. Make sure to chop the onion, bell pepper, zucchini, and mushrooms uniformly to ensure even cooking.