Garden Vegetable Strudel

  • Active Time 30m
  • Total Time 1h 10m

Makes 6-8 side-dish servings

The flaky, golden pastry in this strudel is phyllo dough, a paper-thin Greek pastry. To keep the sheets moist as you’re working with them, cover the unbuttered stack with plastic wrap. Slashing the top of the strudel before baking allows steam to escape and ensures a crisp result.


  • 6 ounces green beans or yellow wax beans, trimmed and cut into 1-inch lengths
  • 3-4 tablespoons olive oil or vegetable oil
  • 8 ounces mushrooms, quartered
  • 2 cups (10 ounces) peeled and finely chopped turnips or rutabagas
  • 1 cup chopped peeled carrots or parsnips (2 medium)
  • 1 large red, yellow, or green sweet pepper, cut into thin strips
  • 1/2 cup sliced onions or leeks or 1/4 cup minced shallots
  • 1 cup (4 ounces) shredded Swiss, Monterey Jack or mozzarella cheese
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
  • 2 teaspoons minced fresh sage or 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 sheets (about 18x14-inch rectangles) frozen phyllo dough, thawed
  • 1/4 cup margarine or butter, melted
  • 1 tablespoon grated Parmesan or Romano cheese


Cook the beans, covered, in a small amount of boiling salted water for 10-12 minutes, or till tender. Drain.

In a 12-inch skillet, heat 2 tablespoons of the olive oil. Cook the mushrooms for 3-5 minutes, or till tender and all liquid is evaporated. Remove from pan. In the same pan, add 1-2 tablespoons more olive oil; cook the turnips, carrots, sweet pepper and onions for 5-7 minutes, or till the vegetables are crisp-tender. Remove from heat. Stir in the beans, mushrooms, shredded cheese, basil, sage, salt and pepper.

Place 1 sheet of phyllo dough on a flat surface. Brush with some of the melted margarine or butter. Top with a second piece of phyllo and brush again with the melted margarine or butter. Repeat with the remaining phyllo sheets and melted margarine or butter. Spoon the vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in the short edges about 1 inch; roll the dough from the long side, jelly-roll style.

Place the roll, seam-side down, in a 15x10x1-inch jelly-roll pan. Brush the roll with the remaining melted butter; sprinkle with grated Parmesan or Romano cheese. With a sharp knife, cut 5-7 evenly spaced diagonal slashes on top of the roll. Bake in a preheated 375 degree F oven for 20-25 minutes, or till golden brown. Let stand for 5 minutes. To cut slices, cut through the slashes.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 469

nutrition information per serving

231 calories; 16g total fat; 29mg cholesterol; 295mg sodium; 17g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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