Holiday Vegetable Strudel

This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 3⁄4 cup  chopped carrot
• 2  garlic cloves, minced
• 1⁄2 cup  young tiny peas
• 1⁄2 cup  sweet corn
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  cup ricotta cheese
• 1⁄2 cup  shredded swiss cheese or 1⁄2 cup asiago cheese
• 1  tablespoon  chopped fresh thyme (or 1 teaspoon dried)
• 1  egg, slightly beaten
• 6  frozen phyllo pastry sheets, thawed
• 3  tablespoons  dry breadcrumbs

Directions

1. Preheat oven to 375 degrees.
2. Heat 1 tablespoon butter in a.
3. large skillet over medium heat.
4. Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
5. Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
6. Let stand 5 minutes.
7. Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
8. Melt remaining 1/3 cup butter.
9. Place one phyllo dough on work surface; lightly brush with butter.
10. Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
11. Repeat with 3rd. and 4 th. sheets of phyllo dough.
12. Top with fifth sheet of dough; brush with butter.
13. Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
14. beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
15. Fold long sides in over filling; lightly brush folded edges with butter.
16. Starting at filled side, gently roll-up, jelly-roll style.
17. Lightly brush strudel with butter.
18. Transfer to a lightly greased jelly roll pan, seam side down.
19. Bake 28 to 30 minutes or until golden brown.
20. Cool 10 minutes before slicing with a serrated knife.
21. Serve warm as a side dish.