Easter Savory Vegetable Strudel

Chloe

Nurturing taste buds (and souls) with every recipe.

Easter brunch at our house is always a joyous affair, filled with family, laughter, and of course, delicious food. This year, I decided to try something new, moving away from the usual quiches and frittatas. Enter the Easter Savory Vegetable Strudel. Honestly, I was a bit apprehensive – strudel always seemed like a dessert thing to me. But trust me, this savory version is a game-changer. The flaky pastry, the vibrant mix of spring vegetables, the subtle herbs – it was an absolute hit! Even the kids, who are usually vegetable-averse, devoured it. It was light enough to feel perfect for spring, yet satisfying enough to be a centerpiece. The best part? It looked stunning on the table, adding a touch of elegance to our Easter celebration. If you’re looking for a vegetarian dish that’s both impressive and utterly delicious, you absolutely must try this Easter Savory Vegetable Strudel. It’s become a new Easter tradition in our home, and I have a feeling it will in yours too.

Ingredients

Puff Pastry: 2 sheets, store-bought, thawed – Provides the flaky and buttery base for the strudel. Using store-bought puff pastry makes this recipe incredibly convenient.
Asparagus: 1 pound, trimmed and cut into 1-inch pieces – Adds a delicate spring flavor and a tender-crisp texture. Choose firm, bright green spears for the best quality.
Leeks: 2 medium, white and light green parts only, thinly sliced and thoroughly washed – Imparts a mild oniony flavor that is sweeter and more subtle than regular onions. Washing them is crucial to remove any grit.
Mushrooms: 8 ounces, cremini or white button, sliced – Earthy and savory, mushrooms add depth and umami to the filling. Cremini mushrooms (baby bellas) have a slightly richer flavor than white button mushrooms.
Spinach: 5 ounces, fresh baby spinach – Contributes a vibrant green color and a mild, slightly sweet taste. Baby spinach is tender and cooks down quickly.
Red Bell Pepper: 1 medium, cored, seeded, and diced – Offers a touch of sweetness and a pop of color. Red bell peppers are sweeter than green bell peppers and are packed with Vitamin C.
Feta Cheese: 4 ounces, crumbled – Provides a salty, tangy, and creamy element that complements the vegetables beautifully. Use block feta in brine for the best flavor and texture.
Fresh Dill: 2 tablespoons, chopped – Adds a bright, herbaceous, and slightly citrusy note that is classic with spring vegetables.
Fresh Parsley: 2 tablespoons, chopped – Offers a fresh, clean, and slightly peppery flavor that balances the richness of the pastry and cheese.
Garlic: 2 cloves, minced – Essential for savory dishes, garlic adds aromatic depth and enhances the overall flavor profile.
Olive Oil: 3 tablespoons – Used for sautéing the vegetables and adds healthy fats and flavor. Extra virgin olive oil is recommended for its superior taste.
Egg: 1 large, beaten – For egg wash, to give the strudel a golden brown and glossy crust.
Sesame Seeds: 1 tablespoon (optional) – For sprinkling on top of the strudel before baking, adding a nutty flavor and visual appeal.
Salt and Black Pepper: To taste – Essential seasonings to enhance the flavors of all the ingredients.

Instructions

Prepare the Vegetables: Start by preparing all your vegetables. Wash the leeks thoroughly, ensuring you remove any grit trapped between the layers. Thinly slice the white and light green parts only. Trim the asparagus and cut them into 1-inch pieces. Slice the mushrooms and dice the red bell pepper. Mince the garlic, and chop the fresh dill and parsley. Having all your vegetables prepped and ready to go will make the cooking process much smoother.
Sauté the Leeks and Mushrooms: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for about 5-7 minutes, or until they are softened and translucent. Stir occasionally to prevent browning. Add the sliced mushrooms to the skillet and continue to sauté for another 5-7 minutes, until the mushrooms have released their moisture and are lightly browned. Sautéing the leeks and mushrooms first helps to deepen their flavors and remove excess moisture, preventing a soggy strudel.
Add Asparagus and Bell Pepper: Add the diced red bell pepper and asparagus pieces to the skillet with the leeks and mushrooms. Sauté for another 3-5 minutes, or until the asparagus is tender-crisp and the bell pepper is slightly softened. You want the vegetables to retain some texture, so avoid overcooking them at this stage.
Incorporate Spinach and Garlic: Add the minced garlic and baby spinach to the skillet. Cook and stir until the spinach has wilted completely, which should only take a minute or two. The heat from the other vegetables will quickly wilt the spinach.
Season and Flavor the Filling: Remove the skillet from the heat. Season the vegetable mixture generously with salt and black pepper to taste. Remember that feta cheese is salty, so adjust the salt accordingly. Stir in the crumbled feta cheese, chopped fresh dill, and chopped fresh parsley. Gently mix everything together until the feta is evenly distributed and slightly melted by the residual heat. Taste and adjust seasonings as needed. Let the filling cool slightly before assembling the strudel. Cooling the filling will prevent it from making the puff pastry soggy and easier to handle.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the strudel from sticking and make cleanup easier.
Assemble the Strudel: Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry. If necessary, gently roll it out slightly to a 12×14 inch rectangle (or similar, depending on your puff pastry brand), maintaining a rectangular shape. Place the puff pastry sheet on the prepared baking sheet. Spoon half of the vegetable filling evenly down the center of the pastry, leaving about a 2-inch border on each side and at the ends. Repeat with the second sheet of puff pastry and the remaining filling, placing it on a separate baking sheet or the same one if it’s large enough.
Seal and Shape the Strudel: To seal the strudel, make diagonal cuts along the long sides of the pastry, from the filling edge to the outer edge, about 1-inch apart. Start from one end and fold alternating strips of pastry over the filling, overlapping them slightly to create a braided or overlapping effect. Pinch the ends of the pastry to seal them. This creates the classic strudel look and keeps the filling enclosed during baking.
Egg Wash and Garnish: In a small bowl, whisk the beaten egg with a tablespoon of water to make an egg wash. Brush the entire surface of each strudel with the egg wash. This will give the strudel a beautiful golden brown color and a glossy finish. If desired, sprinkle sesame seeds over the top of the egg-washed strudel for added flavor and visual appeal.
Bake the Strudel: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed, golden brown, and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on it. The pastry should be flaky and cooked through, and the filling should be heated through.
Cool and Serve: Once baked, remove the strudels from the oven and let them cool on the baking sheet for about 10-15 minutes before slicing and serving. This allows the filling to set slightly and makes slicing easier. Cooling also prevents burning your mouth!

Nutrition Facts

(Per Serving, estimated, based on 8 servings per strudel)

Servings: 8 (per strudel, recipe makes 2 strudels, so 16 servings total)
Calories: Approximately 350 kcal
Fat: 20g

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Preparation Time

Prep Time: 30 minutes (includes vegetable preparation and filling making)
Cook Time: 25-30 minutes (baking time)
Total Time: Approximately 1 hour – From start to finish, including preparation and baking, this savory strudel is ready in about an hour, making it a relatively quick and impressive dish.

How to Serve

This Easter Savory Vegetable Strudel is incredibly versatile and can be served in a variety of ways:

As a Brunch Centerpiece:
- Slice the strudel into generous portions and arrange them on a platter.
- Pair it with a fresh green salad with a light vinaigrette.
- Serve alongside other brunch favorites like fruit salad, yogurt parfaits, or mini quiches for a complete and satisfying brunch spread.
As a Lunch Dish:
- Enjoy a slice or two of strudel for a light yet fulfilling lunch.
- It’s delicious served warm or at room temperature, making it perfect for picnics or packed lunches.
- Add a side of soup, like a creamy tomato soup or a spring pea soup, for a heartier meal.
As a Dinner Side Dish:
- Serve smaller slices of strudel as an elegant and flavorful side dish to accompany roasted chicken, grilled fish, or a vegetarian main course.
- It pairs particularly well with dishes that have lighter flavors, allowing the strudel to shine.
As an Appetizer:
- Cut the strudel into smaller, bite-sized pieces to serve as a sophisticated appetizer for Easter gatherings or spring parties.
- Arrange the mini strudel bites on a platter with a dipping sauce like a lemon-dill yogurt sauce or a pesto aioli for an extra touch of flavor.
Temperature Options:
- Warm: Freshly baked and slightly cooled is the classic way to enjoy strudel, highlighting the flaky pastry and warm filling.
- Room Temperature: The strudel is also delicious at room temperature, making it convenient for buffets and potlucks.
- Cold (with caution): While not traditionally served cold, leftover strudel can be enjoyed cold the next day. However, the pastry may lose some of its crispness. It’s best to reheat leftover strudel for the best texture.

Additional Tips for the Perfect Easter Savory Vegetable Strudel

Don’t Overfill the Strudel: Resist the urge to overfill the puff pastry. Too much filling can make the strudel difficult to seal and may cause the pastry to tear or become soggy. Distribute the filling evenly down the center of the pastry, leaving enough border to seal it properly.
Thaw Puff Pastry Properly: Ensure your puff pastry is fully thawed but still cold before you start working with it. Thawing it in the refrigerator overnight is ideal. If it’s too warm, it will be sticky and difficult to handle. If it’s still frozen, it will crack when you try to unfold it.
Score, Don’t Cut Through: When making the diagonal cuts along the sides of the pastry for the strudel shape, make sure you score the pastry and not cut all the way through. You want to create strips that are still attached to the base of the pastry for folding.
Get Creative with Vegetables: Feel free to customize the vegetable filling based on your preferences and what’s in season. Other great additions or substitutions include:
- Spring Peas: Add fresh or frozen peas for sweetness and vibrant color.
- Artichoke Hearts: Marinated artichoke hearts, drained and chopped, add a tangy and slightly briny flavor.
- Roasted Red Peppers: For a smoky sweetness, use roasted red peppers instead of fresh.
- Broccoli Florets: Small, blanched broccoli florets can add a different texture and flavor.
- Sun-dried Tomatoes: For intense flavor and chewiness, add oil-packed sun-dried tomatoes, drained and chopped.
Add Protein (Optional): While this strudel is delicious as a vegetarian dish, you can easily add protein if desired. Consider adding:
- Cooked Chicken or Ham: Diced cooked chicken or ham can be added to the vegetable filling for a heartier strudel.
- Crumbled Sausage: Cooked and crumbled Italian sausage or breakfast sausage can add a savory and spicy element.
- Lentils or Chickpeas: For a vegetarian protein boost, add cooked lentils or chickpeas to the filling.
Make it Ahead of Time: You can prepare the vegetable filling up to a day ahead of time and store it in the refrigerator. You can also assemble the unbaked strudel a few hours in advance and keep it refrigerated, covered, until you’re ready to bake. Bake it just before serving for the freshest and flakiest results.
Brush with Butter for Extra Flakiness: For an even richer and flakier crust, brush the puff pastry with melted butter before adding the filling. This extra layer of fat will enhance the pastry’s texture.
Don’t Skip the Egg Wash: The egg wash is crucial for achieving that beautiful golden brown color and glossy finish on the strudel. It also helps the sesame seeds (if using) adhere to the pastry. Don’t skip this step!

FAQ Section

Q1: Can I use phyllo dough instead of puff pastry?

A: While puff pastry is traditional for strudel and provides a richer, flakier result, you can use phyllo dough as a lighter alternative. You’ll need to layer several sheets of phyllo dough, brushing each layer with melted butter or olive oil, to achieve a similar flaky texture. Phyllo dough will result in a crispier but less buttery strudel.

Q2: Can I make this strudel vegan?

A: Yes, you can easily make this strudel vegan. Simply substitute the feta cheese with a vegan feta alternative or nutritional yeast for a cheesy flavor. Ensure your puff pastry is vegan-friendly (many store-bought brands are, but always check the ingredients). Omit the egg wash or use a plant-based milk wash (like almond or soy milk) for browning, or a mixture of maple syrup and oil.

Q3: How do I store leftover strudel?

A: Store leftover strudel in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in the oven or an air fryer until heated through and the pastry is crisp again. Microwaving can make the pastry soggy.

Q4: Can I freeze the Easter Savory Vegetable Strudel?

A: Yes, you can freeze the baked strudel. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until heated through and crisp. You can also freeze unbaked strudel, but it’s best to bake it from frozen, adding about 10-15 minutes to the baking time.

Q5: What other cheeses can I use?

A: If you’re not a fan of feta, you can substitute it with other cheeses like:

Goat Cheese: Offers a tangy and creamy flavor.
Ricotta Cheese: Provides a mild and creamy texture. Mix it with some grated Parmesan for added flavor.
Gruyere or Swiss Cheese: For a nutty and slightly sweet flavor that melts well.
Mozzarella: Adds a mild and melty cheesiness.

Q6: Can I add herbs other than dill and parsley?

A: Absolutely! Feel free to experiment with other fresh herbs that complement vegetables, such as:

Chives: For a mild oniony flavor.
Thyme: Adds a subtle earthy and slightly minty note.
Oregano: For a more robust and slightly peppery flavor, especially if you add Mediterranean vegetables like zucchini or eggplant.
Basil: Fresh basil pairs well with tomatoes and mozzarella if you want a more Italian-inspired flavor.

Q7: My puff pastry is cracking when I unfold it. What should I do?

A: If your puff pastry is cracking, it’s likely still too cold. Let it sit at room temperature for a few more minutes until it becomes more pliable. Be careful not to let it get too warm, or it will become sticky. You can also try gently pressing the cracks together with your fingers to repair them before filling.

Q8: Can I make individual strudels instead of one large one?

A: Yes, you can definitely make individual strudels. Cut each puff pastry sheet into smaller rectangles. Place a portion of the filling on each rectangle, then fold and seal them like mini strudels. Adjust the baking time accordingly, as smaller strudels will bake faster. This is great for appetizers or individual servings.