Roasted Veggie Strudel

This is my latest favorite meal. I have strudeled everything in the past week. Currently it is super seasonal because I make it with winter veggies like squashes or bitter greens. I even made a dessert version with pears, walnuts, brown sugar and sweet ricotta.

Strudel made with phyllo dough are basically adult hot pockets. Savory versions are great for lunch or dinner. Sweet kinds would be great for breakfast or dessert. Strudel are also great for using leftovers because the filling should be pre-cooked.

My favorite roasted veggie strudel begins with cooked squash and root veggies.

  • 1 package phyllo dough
  • 2-3 cups winter squash, roasted
  • 1 sweet or white potato, roasted
  • 2-3 parsnips, roasted
  • 1 large carrot, roasted
  • 1.5 cups shredded kale
  • 1/2 cup sliced mushrooms
  • 1 small onion, thinly sliced
  • 3 cloves garlic
  • 1tsp paprika
  • Pinch cayenne
  • Salt and Pepper
  • ¼ cup cream cheese (I had great results with a spinach artichoke cream cheese spread)
  • 2 Tb parmesan cheese

Begin by heating 2Tb olive oil in a pan over med low heat. Add peeled and crushed garlic and simmer until golden, add onion and sauté until caramelized.

Add mushrooms, then kale. As mushrooms cook and release liquid, stir into the kale until it is wilted and soft. If the bottom of the pan begins to get too dark, add a couple of tablespoons of water, wine or broth and scrape up the flavor. Season the mix with paprika, cayenne, salt and pepper. Add the roasted root veggies and stir together while mashing gently. Stir in the cheeses for a binder. Reserve. The object is not to smash the veggies but to work them enough so that the stick together.

Prepare phyllo dough by brushing butter between each of 5 layers. Mound the filling down the middle of the dough leaving at least an inch on each end and 2 inches on the sides. Fold the ends inward and butter them. Fold and butter the seam as you fold in the sides and the gently flip over the strudel.

 Lightly slash across the top of the dough to release steam while cooking.

Bake at 425 degrees until golden brown, approximately 15 minutes.

 The strudel shown in the pictures has a higher ratio of kale to squash than the recipe provided. I have made many versions and the recipe I share is my favorite.

 Yields 3-4 large ‘hot pockets’

One Reply to “Roasted Veggie Strudel”

  1. Yum. I have made a cabbage strudel and served it with pork roast but the mixed veggies sounds even better.

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