Broccoli, Carrot and Dill Vegetable Strudel

This strudel is filled with great nutrients and beautiful colors. Sweet potatoes can replace the carrots, but pre-cook them in boiling water for 3 minutes to soften them slightly. You can use parsley or basil instead of dill, and cheddar or mozzarella instead of the Swiss cheese, though a stronger cheese tastes best. 

1. Preheat the oven to 375°F. Spray a baking sheet with cooking oil.

2. Spray a large non-stick skillet with cooking oil and heat the vegetable oil over medium heat. Cook the garlic, onion, broccoli and carrots for 10 minutes or until tender-crisp, stirring occasionally. Remove from the heat and stir in the dill, egg, breadcrumbs, cheese, salt and pepper.

3. Lay one sheet of phyllo on your work surface, with the long side facing you, and spray with cooking oil. Repeat with the remaining phyllo sheets, but do not spray the last sheet. Spread the vegetable mixture over the surface, leaving a 1-inch border on all sides.

4. Roll up tightly, jelly-roll style, and tuck the ends under. Spray with cooking oil. Place on the prepared baking sheet and bake for 25 minutes or until golden brown.

2 tsp vegetable oil
1 1/2 tsp minced fresh garlic 1
1 1/2 cups chopped onion
3 cups finely chopped broccoli
2 cups finely chopped carrots
1/3 cup chopped fresh dill
1 egg
1/4 cup dry seasoned breadcrumbs
2/3 cup shredded light Swiss cheese
pinch of salt and freshly ground black pepper
6 sheets phyllo pastry

Nutritional Analysis per Serving

Calories 112
Protein 6g
Fat 6g
Saturated Fat 2g
Carbohydrates 34 mg
Cholesterol 40 mg
Sodium 490 mg
Fiber 2.2 g

Prep Time: 10 minutes
Cook Time: 35 minutes

Make Ahead: Prepare the filling up to a day in advance, cover and refrigerate. Roll the strudel early in the day and keep it well covered. Bake just before serving.

Serves 6