Vegetable Strudel Recipe

Name: Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small red onion, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 2 small zucchini, thinly sliced; 1 (4 ounce) portabella mushroom caps, thinly sliced; ⅓ cup fresh basil, cut into thin strips; ⅛ teaspoon fresh ground pepper; ¼ teaspoon salt; 6 sheets phyllo dough; 10 baby spinach leaves, stems removed, washed, and dried; ¼ cup part-skim cheddar cheese; ½ teaspoon sesame seeds

Servings: persons

12 small red onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
2 small zucchini, thinly sliced
1 (4 ounce) portabella mushroom caps, thinly sliced
⅓ cup fresh basil, cut into thin strips
⅛ teaspoon fresh ground pepper
¼ teaspoon salt
6 sheets phyllo dough
10 baby spinach leaves, stems removed, washed, and dried
¼ cup part-skim cheddar cheese
½ teaspoon sesame seeds

1
Preheat oven to 425.
2
Lightly coat a large skillet with cooking spray and place over medium-high heat.
3
Add the onion, bell peppers, zucchini and mushroom.
4
Cook, stirring occasionally, until the veggies are soft, about 8 minutes.
5
Stir in basil, pepper and salt (if using).
6
Set aside and cool.
7
Lay a sheet of filo on a work surface and lightly coat with butter flavored spray; top with a second sheet.
8
Continue until you have 6 layers, lightly spraying each sheet.
9
Place the spinach along one short edge of the filo, leaving about 1 1/2 inches empty around the spinach on each side and the bottom.
10
Sprinkle grated cheese over the spinach.
11
Top with the cooled veggies.
12
Fold the short edge over the veggies and fold the long edges.
13
Roll the filo and filling over onto itself to form a strudel roll.
14
Place seam side down on a nonstick baking pan.
15
Spray the strudel with butter spray and sprinkle with sesame seeds.
16
Bake until golden brown, about 25 minutes.
17
Serve warm.

189

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 12 small red onion, thinly sliced, 1 medium red bell pepper, thinly sliced, 1 medium yellow bell pepper, thinly sliced, 2 small zucchini, thinly sliced, and more.

Yes, Vegetable Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions