Savory vegetables wrapped in flaky phyllo pastry make an excellent vegetarian main dish.
Sue Lau | Palatable Pastime
Now that Thanksgiving is past and we are far more stuffed than our turkeys ever were, perhaps we can turn our thoughts and hearts back to eating more vegetables, especially as a main dish.
So for Sunday Supper this week, I have put together a vegetable strudel which reminds me of one I had one time up at Christopher’s restaurant in Dayton Ohio. The chef there liked putting together an eclectic menu, and this was well received by my family.
It is really rather easy to put together if you use oil spray for speed and efficiency, but if you like to paint the phyllo with melted butter, that is fine too. Just keep your pastry covered with damp paper toweling as you do because it takes a little longer.
I served this with a simple chopped salad, as you can see in my photo. I was all for maxing out on the vegetables for this meal. We quite enjoyed it here. And if you have vegetarian friends, I am sure they will think well thought of if you serve this to them. I think it is elegant enough for a holiday dinner.
I hope you enjoy, and as we enter into the party season of the year, with potlucks and office celebrations in full swing, I wish you all merry and safe and happy holidays.
- 16 ounces frozen phyllo pastry, thawed
- butter spray or olive oil spray
- 12 ounces crimini mushrooms, chopped
- 1 red bell pepper, chopped
- 8 ounces zucchini, chopped (1 medium sized one)
- 3/4 cup chopped onion
- 5 garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup prepared black olive tapenade
- Preheat oven to 375ºF.
- Heat olive oil in a large nonstick skillet and saute the mushrooms, bell pepper, zucchini, onion, and garlic with salt, pepper and Italian seasoning until soft and fairly dry when you stir it. Remove from heat and allow to cool down about 5 minutes.
- Stir the Parmesan cheese and tapenade into the cooked vegetables.
- Open the phyllo and place two sheets over an oblong baking pan, letting the phyllo hang over the edges about 3 inches. Spray all over with oil spray.
- Place other sheets over the pan, overlapping as needed, spraying each time, until all the sheets are used up.
- Place the vegetables down the center of the pastry and fold ends over, then sides, like a burrito. If you can, place it seam side down. My sheets, being temperamental, had all torn down the middle (were that way when I opened the package) so when I went to turn it over, I could see a gap in my overlapped pastry, so I left it right side up, no big deal.
- Bake the strudel for 35 minutes or until nicely golden, then rest for ten minutes before slicing into 6 serving pieces.
From the kitchen of palatablepastime.com
Veggies as a Main Dish
This week is about vegetarian main dish meals
After an overload of ham, beef and turkey at Thanksgiving!
And our vegetarian friends just love this.
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite vegetarian main dish meals featuring vegetables as the star!
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!
- Baked Eggplant Parmesan by The Crumby Cupcake
- Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
- Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
- Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
- Easy Veggie Bake by Confessions of a Cooking Diva
- Eggplant Rollatini by A Day in the Life on the Farm
- Eggplant Rollatini by That Skinny Chick Can Bake
- Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
- Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
- Greek Stuffed Baked Zucchini by The Weekend Gourmet
- Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
- Moroccan-style Lentil Chickpea Stew by Food Lust People Love
- Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
- Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
- Portobello Stack by The Freshman Cook
- Pumpkin Cake Cheesecake by gotta get baked
- Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
- Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
- Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
- Stuffed Butternut Squash by Life Tastes Good
- Vegan Sandwich with Fresh Veggies by Healing Tomato
- Vegetable Pizza by Feeding Big and more
- Vegetable Strudel by Palatable Pastime
- Vegetarian Chili by Wholistic Woman
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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I never thought of making a savory strudel! Great idea, especially since I have leftover mushrooms with my #SundaySupper recipe. Nice!
Thanks! I think it would go well with a variety of veggies.
What an elegant vegetarian dish! I love that you used some olive tapenade—so yummy!
Thanks! The tapenade just seemed to want to be there.
Sounds yummy! Love the idea of a flakey strudel filled with veggies.
I would have not even thought to combine vegetables in a strudel. It’s a very creative idea. Thanks for participating this week.
We had something like it at a restaurant up in Dayton Ohio a couple years ago. I’ve seen it elsewhere also.
I love the savory switch to veggies in here!
What a fun, unique use for filo. I don’t think I have ever seen a vegetable strudel, but I know it would be a hit in my house.
This is so pretty! Perfect for a holiday table!
There’s something about filo pastry that makes almost any dish that bit better. Your filling sounds delicious!