Description
A flaky, golden pastry filled with a savory mix of sautéed vegetables and melted cheese, perfect for a comforting and satisfying meal.
Ingredients
Scale
- 1 sheet puff pastry
- 2 cups fresh spinach leaves
- 1 cup mushrooms, sliced
- 1 cup bell peppers, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup grated cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant, then add mushrooms, bell peppers, and spinach. Cook until softened and moisture is reduced. Stir in salt, pepper, dried herbs, and cheese.
- Roll out the puff pastry on a clean surface.
- Spread the vegetable mixture evenly along one side of the pastry, then roll it into a log and seal the edges.
- Place on the baking sheet, brush with olive oil, and bake for 25 minutes until golden and crisp.
- Let it rest for a few minutes before slicing.
- Slice and serve warm.
Notes
- Allow the filling to cool slightly before assembling to prevent soggy pastry.
- Do not overfill the pastry to keep it easy to roll.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: savory veggie strudel, vegetable pastry, baked veggie strudel, easy vegetarian strudel