Vegetable Strudel

Directions

1. 1
   In a large skillet, heat oil over medium heat; cook leeks, garlic, red peppers, spices, stirring often, for 5 minutes or until softened.
2. 2
   Add spinach in batches, adding more when wilted; cook, stirring over medium-high heat until all spinach is wilted and liquid has evaporated.
3. 3
   Remove from heat.
4. 4
   In a large bowl, beat eggs and cheese until smooth; stir into spinach mixture.
5. 5
   Set aside.
6. 6
   Place 1 sheet of phyllo, with long side closest, on damp towel on work surface, keeping remainder covered with another damp towel to prevent drying out.
7. 7
   Brush lightly with some of the butter and sprinkle with bread crumbs.
8. 8
   Repeat layering with 7 more sheets, for a total of 8.
9. 9
   Arrange half of the spinach mixture in a strip 2 inches from the long side of the phyllo, leaving a 2 inch border at each short side.
10. 10
    Fold long border over filling; using the towel as an aid, roll up pastry, folding in the sides.
11. 11
    Place seam side down on a greased baking sheet.
12. 12
    Brush top and sides with butter.
13. 13
    Repeat with remaining phyllo and filling to make 2 strudels.
14. 14
    Cut 5 slits in top of each strudel.
15. 15
    Bake in oven at 400F (200C) for 25 to 30 minutes or until golden brown.
16. 16
    Slice each strudel into 6 servings.