Roasted Vegetable Strudel

"This is so amazing and my first try with phyllo. It was so much easier than I ever imagined! I got this recipe from Proud Italian Cook Blog."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
  • The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
  • When you reach the 6th sheet spread your vegetables all over leaving about a 2" border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
  • I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes