Beef Veggie Strudel

2 medium onions -- chopped

8 large carrots -- grated

3 stalks celery -- sliced

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon garlic salt

2 bouillon cubes -- crushed

1/2 cup grated Parmesan cheese

2 eggs -- slightly beaten

1 cup bread crumbs

2 tablespoons butter

1/2 cup butter

12 sheets Filo dough In a large frypan, brown ground chuck, onions, mushrooms, carrots and celery for 15-20 minutes. Drain. Add seasonings and bouillon cubes, grated Parmesan cheese and eggs. Mix well. Divide into two equal portions. Set aside. Place damp cloth on counter. Gently lay fillo leaves on towel. Using pastry brush, brush on melted margarine. Sprinkle lightly with bread crumbs. Repeat twice, using

2 leaves per layer. Place half of meat mixture on long side. Dot with

1 T. butter. With help of towel, roll up and place on buttered or Pam sprayed cooking sheet. Brush with more melted butter. Repat with remaining ingredients. Bake at

400 F. for 30 minutes, or until light brown. Cool for a few minutes on cooking sheet.