Vegetable Strudle Recipe

Make the dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 tsp salt, and 0.5 tsp sugar. Cut 0.5 cup cold unsalted butter into small cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Drizzle 6 tablespoons ice water over the flour-butter mixture, starting with 4 tbs and adding up to 2 more as needed, tossing gently with a fork until the dough just comes together. Do not overwork. Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

When ready to roll, remove dough from fridge for 10 minutes to slightly soften. Lightly flour a clean work surface with 1/4 cup flour and roll the dough into a rough rectangle about 12 x 10 inches and about 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet for assembly.

Prepare vegetables

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté until translucent, 4–5 minutes. Add 3 tsp minced garlic and cook 30 seconds until fragrant.

Add 1 cup grated carrot, 1 cup grated and drained zucchini, 1/2 cup diced bell pepper, and 1 cup chopped mushrooms. Cook, stirring occasionally, until vegetables are softened and most moisture has evaporated, about 6–8 minutes.

Add 2 cups roughly chopped fresh spinach and cook until wilted, 1–2 minutes. Stir in 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Taste and adjust seasoning. Remove from heat and allow filling to cool slightly (5–10 minutes). If using, fold in 1/2 cup crumbled feta now.

If filling still seems very wet, place it in a fine-mesh sieve and press lightly to remove excess liquid, or spread on a tray to cool and dry further for 5 minutes. A relatively dry filling prevents soggy pastry.

Assemble the strudel

Preheat oven to 400°F (200°C). On the parchment-lined baking sheet with the rolled dough, spread the cooled vegetable filling in a line down the center of the rectangle, leaving a 1.5–2 inch border on long sides and 1 inch on short ends.

Fold the short ends over the filling, then fold one long side toward the center and roll the dough tightly over the filling to enclose it, seam-side down, forming a log. Gently press the ends to seal. Transfer seam-side down to the baking sheet (it already is on it).

Brush the top of the strudel with the beaten egg and sprinkle 1 tsp sesame or nigella seeds over the top if using. Using a sharp knife, make 3 shallow diagonal slashes across the top to allow steam to escape.

Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crisp. Rotate the pan halfway through baking for even color.

Remove from oven and let rest 10 minutes before slicing. Serve warm or at room temperature. Makes 8 slices.