Vegetarian strudel is a perfect dish for those who are looking for some meatless and flavorful options in their diet. This recipe is easy to make and packed with nutritious vegetables and herbs. The traditional strudel recipe includes a flaky, buttery crust filled with savory or sweet filling. However, this recipe is slightly different as it calls for a filo pastry crust and a vegetable filling that is guaranteed to delight your taste buds. Here is the recipe for vegetarian strudel.

Ingredients:

– 6 sheets filo pastry
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red pepper, chopped
– 1 zucchini, sliced
– 1 ½ cups chopped mushrooms
– 1 teaspoon dried thyme
– ½ teaspoon dried rosemary
– ½ teaspoon dried basil
– Salt and pepper to taste
– ½ cup bread crumbs
– ½ cup feta cheese, crumbled
– 2 tablespoons butter, melted

Instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.

3. Add the red pepper and zucchini and cook for 5 minutes, stirring occasionally.

4. Add the mushrooms, thyme, rosemary, basil, salt, and pepper. Cook, stirring occasionally until the vegetables are tender.

5. Remove the skillet from the heat and stir in the bread crumbs and feta cheese.

6. Lay the filo pastry sheets on a flat surface and brush each sheet with melted butter.

7. Spoon the vegetable filling onto the center of the pastry sheets.

8. Fold the pastry sheets up and over the filling, sealing the edges to form a strudel shape.

9. Bake the strudel for 30-35 minutes or until the pastry is golden brown.

10. Serve the vegetarian strudel warm with your favorite dipping sauce.

This recipe is a perfect choice for a delicious and healthy dinner or lunch option. It’s easy to make and packed with nutrients, making it a perfect dish for vegetarians and meat lovers alike. Feel free to experiment with different vegetables and spices to customize this recipe to your liking. You can also make the filling ahead of time and keep it in the fridge until ready to use. Just remember to let it come to room temperature before you fill the pastry sheets. Enjoy!

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