I love food that has a crunch. The flaky and crispy Phyllo pastry with various textures of vegetables and spices makes this a fun and exiciting vegetarian entree.
Phyllo is a paper thin sheets of unleavened flour dough. You can find it in the freezer section of most super markets. A few stores carry whole wheat phyllo like Whole Foods.
There are two packs of 8 sheets in each box and for this recipe we used one package. The dough takes about one hour to thaw at room temperature in its plastic package.
The dough can dry out quickly once it is removed from the plactic. So have all your ingredients ready before removing it from its plackaging.
- 3 Portobello caps, cleaned and cut into strips
- 8 pieces Butternut Squash sliced into 2 inch x ¼ inch long strips
- 1 Red onion sliced
- 2 Japanese eggplant cut lengthwise into 4 slices each
- 1 zucchini, cut into 2-inch long strips
- 1 yellow squash, cut into 2-inch long strips
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 2 garlic minced
- 2 cups baby spinach
- ¼ teaspoon thyme
- Pinch nutmeg
- 8 sheets Phyllo dough
- Nonstick cooking spray ( Can use grape seed, Olive or canola oil)
- Tomato Vodka Sauce
Let the Vegetable Strudel rest a few minutes before slicing and serving.
Warm Tomato Vodka sauce in a saupe pot over medium flame and spoon sauce on plate then place a slice of Strudel on top and garniah with fresh basil or parsely.