Vegetable Strudel(6 To 8 Servings) Recipe

Name: Vegetable Strudel(6 To 8 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. fresh broccoli, chopped; 3 c. fresh cauliflower, chopped; 2 1/2 c. carrots, chopped; 2 Tbsp. butter; 1 large onion, chopped; 2 cloves garlic, mashed; 3 eggs; 2 tsp. parsley; 1 1/2 tsp. basil; 1/2 tsp. tarragon; 1 tsp. each: salt and pepper; 1 lb. Cheddar cheese, shredded; 14 phyllo pastry sheets; 6 Tbsp. melted butter

Servings: persons

3 c. fresh broccoli, chopped
3 c. fresh cauliflower, chopped
2 1/2 c. carrots, chopped
2 Tbsp. butter
1 large onion, chopped
2 cloves garlic, mashed
3 eggs
2 tsp. parsley
1 1/2 tsp. basil
1/2 tsp. tarragon
1 tsp. each: salt and pepper
1 lb. Cheddar cheese, shredded
14 phyllo pastry sheets
6 Tbsp. melted butter

1
Combine broccoli, cauliflower and carrots; steam until just tender.
2
Cool.
3
Cook onion and garlic in 2 tablespoons butter until soft.
4
Cool.
5
Combine eggs and seasonings and beat well. Add vegetables, onion mixture and cheese.
6
Oil a large baking sheet and set aside.
7
Keep phyllo dough sheets covered with a lightly dampened towel while you work.
8
Take the first sheet, brush with melted butter and continue to stack and butter each sheet, but the last.
9
Spread with vegetables, leaving a 3-inch border all around.
10
Fold short ends of dough in, then fold and overlap the long sides and seal with melted butter.
11
Put on oiled sheet.
12
Bake at 375u00b0 for 20 to 30 minutes.
13
Serve with Hollandaise Sauce.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 c. fresh broccoli, chopped, 3 c. fresh cauliflower, chopped, 2 1/2 c. carrots, chopped, 2 Tbsp. butter, and more.

Yes, Vegetable Strudel(6 To 8 Servings) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Strudel(6 To 8 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions