1 hour, 20 minutes
Serving Ideas:
- This recipes contains gluten (from the whole wheat filo). The recipe in the form shown below is not suitable for people who want to or need to avoid gluten. The filling
is free of gluten, and could be baked in a dish by itself, with a non-gluten pie crust, or with a
non-gluten biscuit topping.
- This strudel is nice to serve as a brunch as well.
- This recipe makes a large pan; if you have leftovers, they freeze very well.
VEGETABLE MIXTURE
1 1/2 pounds Swiss chard
(stems removed and chopped)
(leaves chopped)
1 tablespoon olive oil
3 medium leeks, chopped
6 medium carrots, sliced
2 pounds asparagus, sliced
1 1/2 cups pine nuts
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 teaspoons sea salt
240 grams whole wheat filo, thawed
(the weight of different filos varies)
(overall, you need 12 18"x13" sheets)
1/4 cup olive oil, for brushing
(overall quantity used will depend on
amount brushed on each sheet)
Makes 15 servings.
VEGETABLE MIXTURE
Remove the stems from the Swiss chard, and chop. Set aside. Chop Swiss chard leaves. Set aside
separately. Heat a skillet over medium-high heat and add oil. Saute the chopped leeks for about 3
minutes. Add the chopped Swiss chard stems, and cook another 3 minutes. Add carrots, and cook
another 3 minutes. Add asparagus, and cook until all vegetables are soft. Add chopped Swiss chard
leaves, and cook until wilted. Stir in pine nuts, nutmeg, pepper, and salt, and cook a couple more
minutes; turn off heat.
ASSEMBLY
To assemble the strudel, oil a large (about 9"x13") baking pan. Lay 1/4 of the filo sheets (about 3 18"x13"
pieces) into the bottom of the pan, brushing each layer of filo with olive oil. Spread about 1/3 of the
vegetable mixture on top of this first layer of filo. Continue this filo-filling layering until all filling if used, and
then top with the last layer of filo (always brushing it with olive oil). There should be 4 layers of filo (with 3
sheets per layer), and 3 layers of filling.
Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no need to preheat the oven) for 30
minutes, then remove foil and bake 10 minutes more to give the top filo layer a golden brown
appearance. Make sure filling is hot all the way through; sometimes for a thick strudel when the filling has
been made a day in advance and refrigerated, additional baking time will be needed to heat the strudel all
the way through. Slices of strudel freeze very well.
VARIATIONS:
- To make a similar dish without any gluten (that is, without the filo), put the filling into a non-gluten pie
crust and bake (instead of pulling the filling between filo sheets).
- Use combinations of vegetables (e.g., zucchini, red bell pepper, turnips, etc.)
- To lower the fat a little, be as sparing as possible with the olive oil when brushing it on the filo sheets,
and use half as many pine nuts in the vegetable mixture.
Per serving: 185 Calories; 12g Fat (53% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 414mg
Sodium
Serving Ideas:
- This recipes contains gluten (from the whole wheat filo). The recipe in the form shown below is not suitable for people who want to or need to avoid gluten. The filling
is free of gluten, and could be baked in a dish by itself, with a non-gluten pie crust, or with a
non-gluten biscuit topping.
- This strudel is nice to serve as a brunch as well.
- This recipe makes a large pan; if you have leftovers, they freeze very well.
VEGETABLE MIXTURE
1 1/2 pounds Swiss chard
(stems removed and chopped)
(leaves chopped)
1 tablespoon olive oil
3 medium leeks, chopped
6 medium carrots, sliced
2 pounds asparagus, sliced
1 1/2 cups pine nuts
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 teaspoons sea salt
240 grams whole wheat filo, thawed
(the weight of different filos varies)
(overall, you need 12 18"x13" sheets)
1/4 cup olive oil, for brushing
(overall quantity used will depend on
amount brushed on each sheet)
Makes 15 servings.
VEGETABLE MIXTURE
Remove the stems from the Swiss chard, and chop. Set aside. Chop Swiss chard leaves. Set aside
separately. Heat a skillet over medium-high heat and add oil. Saute the chopped leeks for about 3
minutes. Add the chopped Swiss chard stems, and cook another 3 minutes. Add carrots, and cook
another 3 minutes. Add asparagus, and cook until all vegetables are soft. Add chopped Swiss chard
leaves, and cook until wilted. Stir in pine nuts, nutmeg, pepper, and salt, and cook a couple more
minutes; turn off heat.
ASSEMBLY
To assemble the strudel, oil a large (about 9"x13") baking pan. Lay 1/4 of the filo sheets (about 3 18"x13"
pieces) into the bottom of the pan, brushing each layer of filo with olive oil. Spread about 1/3 of the
vegetable mixture on top of this first layer of filo. Continue this filo-filling layering until all filling if used, and
then top with the last layer of filo (always brushing it with olive oil). There should be 4 layers of filo (with 3
sheets per layer), and 3 layers of filling.
Cover pan with foil, and bake in a 375 degree F (190 degree C) oven (no need to preheat the oven) for 30
minutes, then remove foil and bake 10 minutes more to give the top filo layer a golden brown
appearance. Make sure filling is hot all the way through; sometimes for a thick strudel when the filling has
been made a day in advance and refrigerated, additional baking time will be needed to heat the strudel all
the way through. Slices of strudel freeze very well.
VARIATIONS:
- To make a similar dish without any gluten (that is, without the filo), put the filling into a non-gluten pie
crust and bake (instead of pulling the filling between filo sheets).
- Use combinations of vegetables (e.g., zucchini, red bell pepper, turnips, etc.)
- To lower the fat a little, be as sparing as possible with the olive oil when brushing it on the filo sheets,
and use half as many pine nuts in the vegetable mixture.
Per serving: 185 Calories; 12g Fat (53% calories from fat); 6g Protein; 17g Carbohydrate; 0mg Cholesterol; 414mg
Sodium
