Description

Savory Vegetable Strudel is a deliciously flaky pastry filled with vibrant, sautéed vegetables and herbs, offering a versatile and wholesome dish perfect for any meal. With a golden, crisp crust and a hearty, flavorful filling, this recipe provides easy preparation, customizable variations, and a satisfying way to enjoy nutritious plant-based goodness.

Ingredients

Scale

Pastry

Phyllo or puff pastry sheets (enough to cover filling)

Vegetable Filling

1 cup spinach, chopped
1/2 cup carrots, diced
1/2 cup zucchini, diced
1/2 cup mushrooms, sliced
1/2 cup bell peppers, diced
1 onion, finely chopped
2 cloves garlic, minced

Fats & Oils

2 tablespoons olive oil or butter

Cheese (Optional)

1/2 cup feta, mozzarella, or parmesan, crumbled or shredded

Herbs & Spices

2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh basil, chopped
Salt, to taste
Black pepper, to taste
Optional: red pepper flakes, smoked paprika, or chopped chili for spice

Instructions

Prepare the Vegetables: Wash and finely chop all vegetables. Sauté the onion and garlic in olive oil until translucent, then add the remaining vegetables, cooking until tender but still bright. Season generously with salt, pepper, and fresh herbs.
Prepare the Pastry: If using phyllo dough, gently unroll and cover with a damp towel to prevent drying. For puff pastry, thaw slightly if frozen and roll out to desired thickness on a lightly floured surface.
Assemble the Filling: Once cooked vegetables have cooled slightly, mix in cheese or vegan alternative if desired to create a luscious filling.
Roll and Shape the Strudel: For phyllo, layer sheets brushing each with melted butter or olive oil, spread filling evenly down the center, fold sides over like a burrito and roll gently to seal. For puff pastry, place filling in the center, fold edges over completely, and press gently to seal.
Bake Until Golden: Transfer assembled strudel to a parchment-lined baking tray. Brush top with butter or egg wash for a shiny, golden crust. Bake at 375°F (190°C) for 25-30 minutes or until crispy and golden brown.

Notes

Dry the vegetables well to prevent soggy pastry.
Don’t overfill the strudel to ensure even cooking and structural integrity.
Brush each phyllo sheet with butter or oil for perfect flakiness.
Let the strudel rest 10-15 minutes after baking before slicing to avoid filling spill.
Use parchment paper to prevent sticking and ease cleanup.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizers
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice (1/6 of strudel)
Calories: 280
Sugar: 4g
Sodium: 250mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 30mg

Keywords: savory vegetable strudel, vegetable pastry, phyllo strudel, puff pastry strudel, vegetarian appetizer, flaky pastry, vegetable filling