Description
A delicious and flaky savory vegetable strudel filled with sautéed mushrooms, spinach, carrot, zucchini, and tangy feta cheese, all wrapped in golden puff pastry. Perfect as a main course or appetizer, this vegetarian recipe offers a satisfying combination of textures and flavors with a crispy crust and hearty vegetable filling.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup spinach (fresh or frozen, squeezed dry)
- 1 carrot, grated
- ½ zucchini, grated and squeezed dry
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese (or shredded cheese of choice)
- 1 tablespoon breadcrumbs
Pastry and Topping
- 1 sheet puff pastry (thawed)
- 1 egg, beaten (for egg wash)
- Sesame seeds or poppy seeds for topping (optional)
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easy.
- Sauté aromatics. Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until they become soft and fragrant.
- Cook vegetables. Add the chopped mushrooms, grated carrot, and grated zucchini to the skillet. Cook for 5–6 minutes, stirring frequently until most of the moisture evaporates from the vegetables.
- Add spinach and seasoning. Stir in the spinach, dried thyme, salt, and black pepper. Continue cooking for 1–2 minutes more until spinach wilts. Remove from heat and allow the mixture to cool slightly.
- Incorporate cheese and breadcrumbs. Once the vegetable mixture is warm but not hot, stir in the crumbled feta cheese and breadcrumbs to bind the filling and absorb any remaining moisture.
- Prepare puff pastry. Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangular shape if it’s not already pre-rolled.
- Assemble the strudel. Spoon the vegetable filling down the center of the pastry, leaving about a 1-inch border on all sides. Fold in the sides, then carefully roll the pastry over the filling, forming a log. Pinch the edges to seal and place the strudel seam-side down on the prepared baking sheet.
- Apply egg wash and toppings. Brush the entire surface of the pastry with the beaten egg to encourage golden browning. Sprinkle with sesame or poppy seeds if desired for added texture and flavor.
- Bake. Place the baking sheet in the preheated oven and bake for 25–30 minutes, or until the pastry is puffed, golden brown, and crisp.
- Cool and serve. Allow the strudel to cool slightly before slicing into 6 slices. Serve warm as a main course or appetizer.
Notes
- You can substitute phyllo dough for puff pastry to achieve a crispier texture—use several layers and brush each with oil or melted butter for best results.
- For added protein, mix cooked lentils into the vegetable filling.
