October 6, 2023 / Lyn Jones / 0 Comments
Easy – A light Mediterranean Feast in a very fragrant, crispy summer strudel
with “honeyed” roasted vegetable layers and a loud crunch on every bite. 4-6 servings
2-3 medium eggplant – relatively thinly sliced
3-4 medium zucchini – ditto
3 bell peppers: yellow, red and orange – cut into 4
15-20 basil leaves: big, flat
6 thin phyllo sheets (or more)
80 ml olive oil (or for richness, butter)
2 Tabs oregano or thyme – dried
1-2 tsp dried mint
4T grated parmesan cheese (opt) or spread 2-3T nutritional yeast among the vege layers
1cl garlic, finely chopped (opt)
half tsp salt, freshly ground pepper
Preheat oven to 200 degrees C (not FF) and line with parchment paper.
Brush vegies with oil, season then bake half of them for 20 mins. – transfer to plate
then bake other half.
Stack roasted peppers together and cover with cling wrap. Wait 5 mins to sweat, then
remove skins.
Lower the oven temp to 190 degrees C (not FF) and line the now-cooled tray with clean parchment.
Take 3 sheets Phyllo, drizzle with olive oil (cover remaining with towel or cling).
Down the centre put eggplants, sprinkle with herbs and parmesan.
Top with a layer of zucchini, use a pinch of garlic and cover with basil leaves.
Fold one side of the phyllo over the vegies, add another eggplant layer, herbs & parmesan then roll up.
Take 3 new Phyllo sheets, moisten with olive oil and place the ready roll in the centre.
Cover roll with peppers (and parmesan) then basil then more vegies (and parmesan).
Turn the sides of the Phyllo inwards, brush edges with olive oil and fold them into an elongated roll. With a sharp knife, score 6-7 small vertical openings on the surface (without cutting through).
Brush with olive oil and sprinkle with water.
Bake in preheated oven 190 degrees C (not FF) for 30 mins. Phyllo roll should be golden and crunchy. Remove from oven and allow to cool 5-10 mins before cutting.
Serve hot or at room temperature, cutting along your incisions using a sharp or serrated knife.
Garnish with cherry tomatoes and basil leaves or a light roast pepper sauce.
NOTE: leftovers? Refrigerate then reheat in oven at 100-140 degrees C until well warmed
and re-crisp.
July 25, 2021 / Lyn Jones / 0 Comments
Fragrant, healthy & light, a crunch Mediterranean filo strudel with honeyed roasted vege layers.
Serves 4-6
NOTE: this picture is not from the original website, which couldn't be copied. To look
at original picture go to https://www.pandespani.com/https://www.pandespani.com/
2-3 medium eggplant (sliced relatively thinly)
3-4 medium zucchini (ditto and longwise)
3 bell peppers - yellow, red & orange, cut into 4s (lengthwise?, remove seeds/stalks)
15-20 big basil leaves - more if smaller leaves
6 thin filo pastry sheets
80 ml Greek virgin olive oil
2 Tab dried oregano or thyme
1-2 tsp dried mint
4 T grated parmesan (can skip or use nutritional yeast)
1 cl garlic, finely chopped (opt)
1/2 tsp salt, pepper
1. Preheat oven to 200 degrees C, line baking tray with parchment paper, add half the vegies.
Brush with oil, season and bake 20 mins. Put on a plate, repeat with rest of vegies.
2. Stack the peppers together, cover with clingwrap to sweat 5 mins. Remove skin.
Lower temp to 190 degrees C and re-line cooled tray with more paper.
3. Grab 3 sheets filo, drizzle oil, cover rest with damp towel. In the centre, make a line of
eggplants, sprinkle with herbs and parmesan. Add a layer of zucchini (2 long halves fit side by side) & pinch of garlic (then
the bell peppers?). Finally, cover with basil leaves.
4. Fold 1 side of the filo sheets over vegies, add another layer of eggplant, herbs & parmesan
then wrap the roll. Take out 3 new filo sheets, moisten with olive oil and place the ready roll
in the centre. Put the peppers on it followed by the basil and another layer of remaining vegies
on top. Sprinkle with grated parmesan in between.
5. Turn the sides of the filo sheets inwards, brush the edges with olive oil & fold them to form an
elongated roll. With a sharp knife score 6-7 small vertical openings on the surface without cutting
through. Brush with olive oil and sprinkle with water.
6. Bake in the preheated oven 190 degrees C (3rd rack from above-2nd from below) for 30 mins.
Filo should be golden brown and crunchy. Remove from the oven and allow it to cool 5-10 mins
before cutting.
7. Any strudel is served warm or at room temp. Cut it on the incisions using a sharp or serrated
knife. On plates, garnish with some cherry tomatoes and basil leaves or a light roast pepper sauce.