Vegetable strudel
8 servings
60 minutes
Vegetable strudel is an exquisite dish of German cuisine that combines the tenderness of thin phyllo dough with the rich flavors of baked vegetables. Eggplants, zucchini, and bell peppers acquire a rich, caramelized note through roasting, while spinach and feta add freshness and creamy texture. Light olive oil enhances the natural taste of the ingredients, and the golden crust makes the strudel appetizing and crispy. Historically, strudels originated in Austria and Germany as sweet dishes, but over time chefs began experimenting with savory fillings. This version is an ideal choice for a light lunch or dinner and also serves as a stylish appetizer for festive tables. It is served warm and pairs excellently with herbs or a yogurt-based sauce.
1
Wash and slice the eggplants and zucchini, place them on a baking sheet, put in a preheated oven at 200 degrees, and bake for about 15 minutes until golden. Wash the bell pepper, remove the seeds, and also place it in the oven to darken the skin for easy peeling.
- Eggplants: 2 pieces
- Zucchini: 3 pieces
- Sweet pepper: 2 pieces
2
Layer all the phyllo dough, roll it out into a rectangle, and place the filling in the center.
3
Grease the dough with olive oil and layer with eggplant, zucchini, bell pepper, spinach, and pre-cut feta cheese. Fold the edges and place on a baking sheet with the folded edges down.
- Olive oil: 2 tablespoons
- Eggplants: 2 pieces
- Zucchini: 3 pieces
- Sweet pepper: 2 pieces
- Fresh spinach leaves: 50 g
- Feta cheese: 100 g
4
Brush the top with egg yolk and bake in the oven for about 40 minutes until golden.
- Egg yolk: 1 piece