Vegetable Strudel Filled with Spinach and Sweet Peppers

This flaky pastry is studded with healthy vegetables, tomatoes, and cheese. Spraying the phyllo sheets with nonstick spray keeps the strudel flaky but low in fat.

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  • Makes: 4 servings
  • Prep: 40 mins
  • Bake: 25 mins 375°F
  • Stand: 10 mins

Vegetable Strudel Filled with Spinach and Sweet Peppers

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5.0 by 1 people

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Directions

  1. For filling, place the spinach in large colander; set aside. In a large saucepan cook sweet peppers, summer squash, carrots, mushrooms, and green onions in 4 cups boiling water for 2 to 3 minutes. Pour over spinach to drain; rinse immediately with cold water. Drain well, pressing out excess moisture. Transfer vegetables to a large bowl. Stir in the dried tomatoes, 2 tablespoons of the Parmesan cheese, the oregano, salt, black pepper, and ground red pepper. Set filling aside.
  2. Spray a large baking sheet with nonstick coating. Place 1 sheet of phyllo on a dry kitchen towel. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Spray with nonstick coating. Place another sheet on top; spray with nonstick coating. Sprinkle with half of the bread crumbs. Place 2 more sheets of phyllo on top, spraying each with nonstick coating. Sprinkle with remaining crumbs. Add remaining 2 sheets of phyllo, spraying each with nonstick coating.
  3. Spoon filling along 1 long side of phyllo stack about 1-1/2 inches from edges. Fold in the short sides over the filling. Starting from the long side with filling, roll up jelly-roll style.
  4. Place strudel, seam side down, on the prepared baking sheet. Spray top with nonstick coating. Using a sharp knife, score into 8 slices, cutting through the top layer only. Sprinkle with remaining Parmesan cheese.
  5. Bake in a 375 degree F oven for 25 to 30 minutes or until the strudel is golden. Let stand for 10 minutes before serving. To serve, cut along scored lines into slices. Makes 4 servings.
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Nutrition Facts (Vegetable Strudel Filled with Spinach and Sweet Peppers)

  • Per serving:
  • 182 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 466 mg sodium ,
  • 29 g carb. ,
  • 4 g fiber ,
  • 8 g pro.
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