Mediterranean Filo and Roasted Vegetable Strudel
 
Prep time
Cook time
Total time
 
A delicious and very satisfying summer dish of roasted summer vegetables, cheeses and fresh herbs enclosed in layers of crispy filo pastry!
Author:
Recipe type: Appetizer/Lunch
Cuisine: Mediterranean
Serves: 8
Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 medium shallot or red onion, chopped
  • 3 mini red peppers
  • 3 mini yellow peppers
  • 1 small eggplant, about 9oz., cut into ¾”-1” pieces
  • 1 small zucchini, about 8oz., cut into ¾” pieces
  • 1 medium fennel, stalks removed, cut into ¾” chunks
  • 1 small sweet potato, about 7 oz., cut into ¾” chunks
  • 2 cloves garlic, whole, unpeeled
  • --- ---- salt and pepper, to taste
  • 1 TBSP. fresh thyme, stems removed, minced
  • 2 TBSP. fresh mint, minced
  • 3 oz. Greek Feta cheese, crumbled
  • 3 oz. Asiago cheese, grated
  • 16 oz. filo dough, thawed (you will use only 8 sheets of filo for the recipe)
  • ---- ---- more extra virgin olive oil (for brushing)
Instructions
  1. Remove the filo that has been thawed overnight in the refrigerator and let it sit at room temperature for about an hour before using it.
  2. Preheat the oven to 425° F.
  3. Wash, trim and prepare all the vegetables for roasting and place them in a large sheet pan, lined with parchment paper. Season generously with sea salt and freshly ground pepper and drizzle with the olive oil. This prep will take about 10 minutes (Tip: I like to group the vegetables together by roasting time so I can pull out the more tender vegetables that usually cook faster earlier than those requiring a longer roasting time). Roast for about 40 minutes, tossing gently once during that time. After that time, remove the peppers, the garlic and the sweet potatoes that will be done first. Spread the remaining vegetables on the baking sheet and return to the oven to roast for another 10 minutes, at which point they should all be soft and caramelized. (50 minutes total).
  4. Remove the sheet pan from the oven and allow the remaining vegetables to cool. Once they cool, place in a bowl and add the two cheeses and the fresh herbs. Toss gently and set aside.
  5. Lower the oven temperature to 350° F.
  6. Place one filo sheet on work surface. Brush it with some olive oil. Top with a second filo sheet, brush some olive oil and repeat with a third sheet of filo. Spoon half of the vegetable and cheese mixture along one long side of the filo, about one inch in from edge. Fold the short ends over, as seen in the photo (above). Starting at the long-filled side, roll the filo up tightly.
  7. Place the filo strudel seam-side down on a baking sheet. Brush with some more olive oil and sprinkle with some sesame seeds (optional). Using a sharp serrated knife, score the top of the strudel through the filo, making eight, evenly spaced cuts. Be careful not to cut all the way through the filo dough. Repeat with the rest of the filling and three more filo sheets. Return the unused filo in the refrigerator to use later. (Prep time is about 40min).
  8. Bake the strudel until golden brown, about 25 minutes.
  9. Let the strudel cool slightly. Using a serrated knife, cut the strudel at the score marks into eight pieces and serve.
Notes
Notes: 1. Optional serving with a balsamic reduction drizzle is highly recommended!
2. If you want to use a thinner filo (like #4), use four sheets of filo instead of three.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/mediterranean-filo-strudel-with-roasted-vegetables/