Vegetable Strudel Filled with Spinach and Sweet Peppers Recipe
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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.
Ingredients
- 5 cups fresh spinach leaves
- 2 medium red sweet peppers, cut into 1-inch strips
- 1 medium yellow summer squash, cut into 1-inch strips
- 2 carrots, shredded
- 1/2 cup sliced fresh mushrooms
- 4 green onions, sliced (1/2 cup)
- 1/4 cup oil-packed dried tomatoes, drained and chopped
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Dash ground red pepper
- Butter-flavor nonstick spray coating
- 6 sheets frozen phyllo dough, thawed
- 2 tablespoons fine dry bread crumbs
- 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.
- 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.
- 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.
- 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.
- 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.
- Calories 182, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 466 mg, Carbohydrate 29 g, Fiber 4 g, Protein 8 g. Daily Values: Vitamin A 156%, Vitamin C 158%, Calcium 14%, Iron 24%. Exchanges: Vegetable 3, Starch 1.
- Percent Daily Values are based on a 2,000 calorie diet
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