Enjoy the vibrant flavors of our Delicious Veggie Strudels, a perfect vegetarian dish that’s both flaky and satisfying! Packed with a medley of fresh vegetables, aromatic herbs, and creamy cheese, these strudels make for a delightful appetizer, snack, or main course. Easy to prepare with store-bought puff pastry, they bake to golden perfection, offering a crispy texture and a burst of flavors in every bite. Ideal for entertaining or a cozy dinner, these veggie strudels are sure to impress both vegetarians and meat-lovers alike!
Scroll to recipe
Easy Homemade Delicious Veggie Strudels
streamthunder72gmail-com
A perfect vegetarian dish that combines flaky pastry with a medley of fresh vegetables, herbs, and creamy cheese. Easy to prepare using store-bought puff pastry, these strudels bake to golden perfection, making them ideal as an appetizer, snack, or main course. Whether for entertaining or a cozy meal, these veggie strudels are sure to impress everyone at the table with their delicious taste and satisfying texture!
Equipment
Baking Sheet: To place the strudels on while baking.
Parchment Paper: To line the baking sheet for easy cleanup (optional).
Mixing Bowl: For combining the filling ingredients.
Knife and Cutting Board: For chopping vegetables and herbs.
Rolling Pin: To roll out the puff pastry if needed.
Pastry Brush: For applying egg wash or butter to the strudels.
Fork: To crimp the edges of the strudels and create decorative patterns.
Oven: For baking the strudels to golden perfection.
Ingredients
1 tbsp. olive oil 15 mL
1 tbsp. butter 15 mL
1 1/2 cups finely chopped, mixed green, red, yellow peppers 375 mL
1/2 cup diced onions 125 mL
1 1/2 tbsp. finely diced garlic 22 mL
1/4 cup finely diced celery 60 mL
1/4 cup finely diced carrots 60 mL
1 1/2 tsp. DLS* 7 mL
1 tsp. fresh, coarsely ground black pepper 5 mL
1 tbsp. shredded fresh basil or 1 tsp. (5 mL) dried 15 mL
1/2 cup finely chopped zucchini 125 mL
1/2 cup finely chopped sliced mushrooms 125 mL
1 1/2 cups crumbled feta cheese 375 mL
18 sheets phyllo pastry 18 sheets
melted butter
Instructions
1
Frying Ingredients
Heat the olive oil and butter in a large frying pan. Add the peppers, onions, garlic, celery, carrots,
DLS*, black pepper and basil. Sauté the vegetables over medium-low heat, to make them sweat,
about 10 minutes. Add mushrooms and zucchini halfway through. Pour everything into a fine
strainer to drain off excess liquid. Allow to cool.
2
Wrapping
When the mixture is cooled, stir in the feta and prepare to wrap.
3
Sheet Cutting
Cut each sheet of phyllo into 4, 4 x 12” (10 x 30 cm) strips.
4
Buttering
. Using 3 strips per strudel, brush each strip with melted butter, placing them on top of the other.
Place a healthy amount of veggie mix on one end of the strip and fold it into triangles, keeping
the corners as tight as possible.
5
Baking
Place triangle strudels on greased baking sheets. Brush the tops with melted butter. Bake at 400° F
(200° C) for 15–20 minutes. Remove to a rack to cool slightly. Serve warm.