Vegetable Strudel Casserole

I tend to make dishes with a similar theme or flavor-profile. This dish sounded original and different- outside of the box for me. Then Nancy of Feasting with Friends Blog posted a Veggie Strudel on the same day I was making this one! So, I suppose this dish isn’t that original…. but it was tasty. 🙂

This recipe was adapted from The Enchanted Broccoli Forest by Mollie Katzen. I modified the recipe by baking it as a casserole instead of in individual pieces- seemed much neater that way! I also modified it by increasing the mushrooms, onions, and scallions, using cauliflower instead of broccoli, and by adding green beans. I also sprayed each layer of phyllo dough with canola oil spray instead of brushing with olive oil; I did brush the top layer with olive oil prior to baking. Very nice.

• 1 T unsalted butter
• 2 yellow onions, minced
• 1 large carrot, diced
• 3 cups shredded green cabbage
• 2 to 3 cups chopped cauliflower or broccoli (about a generous quarter of a large head)
• 1 cup trimmed and chopped green beans, optional
• 10 oz button mushrooms, minced
• 1 to 2 tsp coarse salt, to taste
• 1 tsp caraway seeds
• 10 large cloves of garlic, minced
• 1 to 2 T fresh lemon juice
• 3 T minced fresh dill
• 7 scallions, greens and whites, minced
• freshly ground black pepper, to taste
• 1 cup crumbled feta or goat cheese
• 3/4 cup fine bread crumbs, separated
• canola oil cooking spray
• extra-virgin olive oil
• 1 pound phyllo dough leaves, thawed

1. Preheat oven to 375 degrees (convection). Lightly oil a 9×13-inch baking pan. (I use an enameled cast iron pan.)
2. Make the Filling: Melt the butter in a Dutch oven. Add onion, and cook for 5 minutes over medium heat. Add the carrot, cabbage, broccoli or cauliflower, green beans, mushrooms, and 1 tsp salt. Continue to cook over medium heat, stirring intermittently, until the vegetables are just tender (about 5 minutes).
3. Remove pan from heat. Stir in the caraway, garlic, lemon juice, dill, scallions, pepper, cheese, and 1/2 cup of the bread crumbs. Adjust seasoning to taste.
4. Remove half of the phyllo dough leaves from the package and sandwich between two pieces of plastic wrap. Cover with a damp towel.
5. Lay one sheet of phyllo in the oiled baking pan and lightly spray with canola oil or lightly brush with olive oil. Continue layering the sheets of dough, adding oil between each layer, until 1/2 pound of dough (1/2 package) is used.
6. Sprinkle the stack of phyllo with the remaining 1/4 cup of breadcrumbs.
7. Add the filling, spreading it to within 1/2 inch of the edges.
8. Layer more phyllo dough over the filling, spraying or brushing each layer with oil. Use the entire box. Brush olive oil over the top layer.

One Year Ago:

• Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →