INGREDIENTS ( VEGGIE STRUDELS ) :
| 1 tbsp. | olive oil | 15 mL |
| 1 tbsp. | butter | 15 mL |
| 1 1/2 cups | finely chopped, mixed green, red, yellow peppers | 375 mL |
| 1/2 cup | diced onions | 125 mL |
| 1 1/2 tbsp. | finely diced garlic | 22 mL |
| 1/4 cup | finely diced celery | 60 mL |
| 1/4 cup | finely diced carrots | 60 mL |
| 1 1/2 tsp. | DLS* | 7 mL |
| 1 tsp. | fresh, coarsely ground black pepper | 5 mL |
| 1 tbsp. | shredded fresh basil or 1 tsp. (5 mL) dried | 15 mL |
| 1/2 cup | finely chopped zucchini | 125 mL |
| 1/2 cup | finely chopped sliced mushrooms | 125 mL |
| 1 1/2 cups | crumbled feta cheese | 375 mL |
| 18 sheets | phyllo pastry | 18 sheets |
| melted butter |
INSTRUCTIONS
- Heat the olive oil and butter in a large frying pan. Add the peppers, onions, garlic, celery, carrots, DLS*, black pepper and Sauté the vegetables over medium-low heat, to make them sweat, about 10 minutes. Add mushrooms and zucchini halfway through. Pour everything into a fine strainer to drain off excess liquid. Allow to cool.
- When the mixture is cooled, stir in the feta and prepare to
- Cut each sheet of phyllo into 4, 4 x 12” (10 x 30 cm)
- Using 3 strips per strudel, brush each strip with melted butter, placing them on top of the Place a healthy amount of veggie mix on one end of the strip and fold it into triangles, keeping the corners as tight as possible.
Place triangle strudels on greased baking sheets. Brush the tops with melted butter. Bake at 400° F (200° C) for 15–20 minutes. Remove to a rack to cool slightly. Serve warm.
Tags: VEGGIE