Vegetable Strudel

Name: Vegetable Strudel
Ingredients: 1 1/2 cups sharp cheddar cheese, shredded (6 oz); 1 1/2 cups broccoli, chopped and cooked; 1 cup cauliflower, chopped and cooked; 1 cup carrot, chopped and cooked; 1 garlic clove, minced; 2 eggs, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon basil, dried; 1/2 teaspoon tarragon, dried; 1/4 teaspoon pepper; 7 sheets frozen phyllo pastry, thawed in the refrigerator; melted butter or margarine

12 ingredients

3 steps

Ingredients

1 1/2 cups sharp cheddar cheese, shredded (6 oz)
1 1/2 cups broccoli, chopped and cooked
1 cup cauliflower, chopped and cooked
1 cup carrot, chopped and cooked
1 garlic clove, minced
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon basil, dried
1/2 teaspoon tarragon, dried
1/4 teaspoon pepper
7 sheets frozen phyllo pastry, thawed in the refrigerator
melted butter or margarine

Directions

1

Combine first 10 ingredients in a large bowl. Stir well.
2

Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
3

Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.