Vegetable Strudel

This Vegetable Strudel features a flaky, golden pastry filled with a medley of fresh, sautéed vegetables, making it a delightful and healthy dish. Perfect for a light lunch or dinner, it's both satisfying and packed with flavor.

Ingredients

• Puff pastry - 1 sheet (about 250g)
• Zucchini - 100g, grated
• Carrot - 50g, grated
• Spinach - 100g, chopped
• Onion - 50g, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Fresh dill - 1 tablespoon, chopped
• Egg (for egg wash) - 1 large

Steps

1. Preheat the oven to 200°C (400°F).
2. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until translucent.
3. Add the grated zucchini and carrot, cooking for about 5 minutes until softened.
4. Stir in the chopped spinach, salt, black pepper, paprika, and dill. Cook for another 2-3 minutes, then remove from heat and let it cool.
5. Roll out the puff pastry on a lightly floured surface to smooth out any creases.
6. Place the cooled vegetable mixture in the center of the pastry, leaving space around the edges to fold.
7. Fold the pastry over the filling, sealing the edges with a fork to create a strudel shape.
8. Beat the egg and brush it over the top of the strudel for a golden finish.
9. Place the strudel on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
10. Remove from the oven, let cool for a few minutes, then slice and serve.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 60 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from olive oil, supporting heart health.

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