Veggie Strudel

Lightly steamed zucchini, broccoli, and string beans are rolled in phyllo dough with crumbled feta cheese, then baked until brown and crisp.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 413 Calories

Ingredients

• 1 egg, beaten
• ¼ cup butter, melted
• salt and ground black pepper to taste
• 10 sheets phyllo dough
• 1 ½ teaspoons ground thyme
• 2 small zucchini, thinly sliced
• 1 (6 ounce) container crumbled feta cheese
• ½ pound broccoli, sliced
• ¼ pound fresh string beans, halved

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 2

Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.

Step 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.

Step 4

Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.

Step 5

Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.