Vegetable Strudel
Author: 
Recipe type: Main
Cuisine: Mediteranean
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Next time I was serve it with a light tomato sauce to moisten up a bit more.
Ingredients
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 1 tomato, diced
  • 1 big handful of mushrooms, quartered
  • 1 t canola oil
  • 1 t salt
  • ½ t pepper
  • 1 T fresh rosemary, needles pulled from stem
  • 2 c cooked barley
  • 1 c feta cheese, crumbled
  • 1 pkg. phyllo sheets
  • 3 T canola oil
  • ½ c breadcrumbs
Instructions
  1. Roast all veggies in a preheated oven 400 degree oven for 30 minutes, turning once during roasting.
  2. Place veggies in a large bowl and add cooked barley and crumbled feta.
  3. Add salt & pepper, taste and adjust if necessary.
  4. Keep phyllo wrapped in the plastic while working with it or cover with a damp tea towel.
  5. Count out sheets and use half the number for half of the veggie mixture.
  6. Place a sheet of phyllo on a clean counter, brush with oil and sprinkle with bread crumbs.
  7. Repeat using half the total number of sheets.
  8. Place half the filling along the edge of the stack.
  9. Roll up lengthwise, transfer to a baking sheet that has been sprayed with canola oil.
  10. Repeat with second strudel.
  11. Slash top layers of phyllo on a diagonal in serving sized pieces and brush with any remaining oil.
  12. Bake in a preheated oven of 400 degrees for 45 minutes until well browned and crisp.
Recipe by Food Musings at http://foodmusings.ca/recipes/entrees/vegetable-strudel/