vegetable & mushroom phyllo strudel’s

by Sam on January 20, 2013

I was inspired to make this recipe for a few reasons. The first being when I cleaned out my chest freezer I found an oldish roll of phyllo pastry which needed to be used. The second was seeing a recipe on Pinterest for a vegetable strudel which looked stunning and sparked the idea of a savoury strudel. And the third was needing to clear a few leftover veggies lying around my fridge because I hate wasting food.

My original intention was to add feta to the veggies, but I forgot to put it in, but this would make it even nicer and more of a complete vegetarian meal.

I’m not going to include a concise recipe here because this is so easy to work out using whatever filling you enjoy. Just keep it fairly firm and not too sloppy with too much sauce.

The most important thing is not to feel intimidated by phyllo, its actually really easy to work with and very forgiving if you make mistakes and tear it. In this particular instance, my phyllo had gone a bit dry, so I landed up making 3 smaller strudels vs one long one like I had done with my chocolate Christmas pudding strudel last year. It was simply easier to work with smaller sheets.

To find out a little more about how to handle phyllo you can check out my recipes for: zesty spinach and phyllo pies, or my leek, mushroom and Parmesan piesThe most important thing is to not let the phyllo dry out, and when putting it back in the freezer of fridge for future use, to seal it tightly in its plastic bag.

To make the roasted vegetable strudel, simply roast  whatever vegetables you like or have on hand –  like zucchini, peppers, butternut and aubergine – in a splash of olive oil in a 200 C oven for about 20 minutes until just cooked through and starting to caramelise. You can add herbs (like thyme), or a few roughly sliced garlic cloves. Season with salt and pepper when it comes out the oven and allow to cool slightly before making the strudel. Crumble feta into the filling if you like. Chilli could spice it up nicely too.

To make the mushroom filling, I sauteed a selection of sliced mushrooms in a little butter, garlic, thyme, salt and pepper and I added a splash of creme fraiche at the end to give it richness. You can do whatever you like. Crumbled feta or grated Parmesan cheese would work really well with this too.

Prepare the phyllo sheets, I think 3 or 4 is perfect for this, by brushing melted butter over the entire surface of each sheet before placing the next sheet directly on top and repeating this. If you are making a large strudel using a full sheet of pastry, spread the filling across the surface area like I did with the Christmas chocolate pudding, allowing a few centimeters at the ends to tuck it in and roll it up. If you are making small ones, using half a sheet of phyllo like I did here, simply make a sausage shape with the filling on one end and then roll it up, tucking the ends in as you go.

Place them on a baking tray and don’t forget to brush the tops with melted butter. Bake in an oven that has been preheated to 180 C for about 20 – 25 minutes until golden brown.

This is a perfect and complete vegetarian supper, but can also be served as bit of a showy side dish for any meat, chicken or fish.

I look forward to connecting with you again

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest. 

 

{ 15 comments… read them below or add one }

usha singh January 20, 2013 at 6:18 pm

woderful idea, i also have some phylo in my freezer and will defilnately give it a try.

Sam January 20, 2013 at 6:25 pm

Hi Usha, I think if you had to work your magic with spices and come up with a lovely curry flavoured filling, this could be fabulous.

Kankana January 20, 2013 at 7:28 pm

I am so scared to use phyllo sheets! I love savory snack bite and this sounds fantastic.

Suzanne Perazzini January 21, 2013 at 12:04 am

I only used phyllo once and found it unmanageable and gave up but I probably had let it dry out too much. Any sort of pies are great for using up leftovers or when you can’t think of what to cook. Throw everything together and wrap it in dough or pastry – and dinner is made.

Sam January 21, 2013 at 9:49 am

Hi Kankana, I was also scared of the stuff in the beginning, but then realised that if it tears you just slap another piece over and carry on. Its very forgiving. And I have also learned to work very quickly and drape a damp tea towel over the sheets / roll you are not working with.
s x

Sam January 21, 2013 at 9:50 am

Indeed Suzanne, anything wrapped in pastry is so much better. I love phyllo because it is so light and one feels less guilty about eating it. :-)

Zirkie January 21, 2013 at 10:41 am

Wow, Sam, you never fail to impress!!

Sam January 21, 2013 at 10:51 am

Thanks Zirkie, but ever so easy ;-)

Tami January 21, 2013 at 12:02 pm

This would make a really good lunch right now but *wails* I don’t have it for lunch right now :(. Lovely post hun x

Sam January 21, 2013 at 12:05 pm

Thanks Tami, I’m also a bit short on nice lunch things today :-( *scrapes the fridge*

Joan Nova January 21, 2013 at 5:17 pm

I love anything savory wrapped in pastry … what’s not to love? Looks delicious and the photos are super!

Sam January 21, 2013 at 5:21 pm

Thanks Joan, I agree, wrap it in pastry and it all tastes so tasty :-)

Flee January 22, 2013 at 10:41 am

I had 4 Sheets of rather sad looking phylo in the freezer so gave this a bash Last night. Pasted the sheets together and did the Mushroom filling with Parmesan…. Om-greatness was it good. I had that as a meal and just did some steak for the man to eat with. Super delish Thanks.

Sam January 22, 2013 at 8:21 pm

hello Flee, so glad you wrapped some food in phyllo. Such a win x

Mushrooms Canada January 23, 2013 at 6:51 pm

What a fabolous idea to use up the phyllo in the freezer. These sound absolutely delicious! Thanks for sharing…

-Shannon

Leave a Comment

{ 4 trackbacks }