Savoury strudel
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Serves:     people
Notes from Anna

This tasty filo wrap stuffed with seasonal vegetables and mozzarella makes a stunning vegetarian centrepiece. It can be made up to one hour ahead of serving. Simply cover with foil and keep warm in a very low oven, 100˚C/80˚C FAN/GAS ¼.



  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Top and tail the spring onions, remove the outer leaf and finely slice the white part. Wash, deseed and dice the peppers. Top and tail the aubergine, cut into quarters and dice. Do the same with the courgettes. Wash the basil leaves and roughly tear.
  3. Heat the oil in a large pan. Add the spring onions, sprinkle with a little salt and cook for a couple of minutes.
  4. Add the rest of the vegetables, sprinkle with a generous grinding of black pepper, cover the pan and cook over a low heat for 10 minutes or until the vegetables become soft. Remove from the heat.
  5. Sprinkle the vegetables with the torn basil leaves. Drain the mozzarella, dice and add to the cooked vegetables.
  6. Melt the butter. Use some to grease a rectangular baking tray. Put a large sheet of baking parchment on to the tray.
  7. Put the first sheet of filo on to the parchment and brush with melted butter. Repeat with the rest of the filo sheets.
  8. Spread the veggie filling down the middle of top filo sheet. Fold the two short sides of the pastry over the filling then roll up the pastry from the long side to fully enclose the vegetables, using the parchment to help.
  9. Brush the top of the strudel with some more melted butter and bake in the oven for 30 minutes or until the pastry is golden brown and the filling is hot.
  10. Leave to cool down a little before transferring the strudel to a serving dish.

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