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Easter Savory Vegetable Strudel

This vibrant and delicious savory strudel, packed with fresh vegetables and feta cheese, makes a perfect dish for your Easter celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Brunch, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Filling
  • 1 pound Asparagus, trimmed and cut into 1-inch pieces Choose firm, bright green spears for best quality.
  • 2 medium Leeks, white and light green parts only, thinly sliced and thoroughly washed Ensure all grit is removed.
  • 8 ounces Mushrooms, sliced (cremini or white button) Choose cremini for richer flavor.
  • 5 ounces Fresh baby spinach Cooks down quickly and adds color.
  • 1 medium Red bell pepper, cored, seeded, and diced Sweeter than green bell peppers.
  • 4 ounces Feta cheese, crumbled Use block feta in brine for best flavor.
  • 2 tablespoons Fresh dill, chopped Adds bright, herbaceous flavor.
  • 2 tablespoons Fresh parsley, chopped Balances richness of the pastry.
  • 2 cloves Garlic, minced Essential for enhancing flavor.
  • 3 tablespoons Olive oil Extra virgin recommended for superior taste.
  • 1 large Egg, beaten For egg wash.
  • 1 tablespoon Sesame seeds (optional) For garnishing the strudel.
  • to taste Salt and black pepper Essential seasonings.
Strudel Base
  • 2 sheets Puff pastry, store-bought, thawed Provides flaky and buttery base.

Method
 

Preparation
  1. Wash and prepare all vegetables: leeks, asparagus, mushrooms, red bell pepper, garlic, dill, and parsley.
Cooking Vegetables
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the leeks for 5-7 minutes until softened.
  2. Add mushrooms and continue sautéing for another 5-7 minutes until lightly browned.
  3. Add asparagus and red bell pepper, sauté for another 3-5 minutes until tender-crisp.
  4. Stir in minced garlic and spinach, cook until spinach wilts.
  5. Remove from heat and season with salt, pepper, feta cheese, dill, and parsley; let cool before filling.
Assembling Strudel
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a floured surface, roll out puff pastry to a rectangular shape and spoon half the filling down the center.
  3. Make diagonal cuts along the sides, fold pastry over filling, pinching ends to seal.
  4. Brush with egg wash and sprinkle optional sesame seeds.
Baking
  1. Bake for 25-30 minutes until golden brown and puffed.
  2. Allow to cool for 10-15 minutes on the baking sheet before slicing.

Notes

Serve warm as a main dish or side. Great with a light salad. Leftovers keep in the fridge for up to 3 days, or can be frozen for up to 3 months.