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Vegetable Strudel

  • 50minutes
  • 169calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sharp cheddar cheese , shredded (6 oz)

  2. 1 1/2 cups broccoli , chopped and cooked

  3. 1 cup cauliflower , chopped and cooked

  4. 1 cup carrot , chopped and cooked

  5. 1 garlic clove , minced

  6. 2 eggs , lightly beaten

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon basil , dried

  9. 1/2 teaspoon tarragon , dried

  10. 1/4 teaspoon pepper

  11. 7 sheets frozen phyllo pastry , thawed in the refrigerator melted butter or margarine

Instructions Jump to Ingredients ↑

  1. Combine first 10 ingredients in a large bowl. Stir well.

  2. Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.

  3. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

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