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Roasted Vegetable Strudel

You can use any leftover roast vegetable in this strudel; my favourites are garlic, onion, red pepper and spinach. If you don't have any feta, blue cheese also words particularly well but you can't go wrong with a good quality mature cheddar (something I always seem to have in the fridge!). 

This vegetable strudel is a quick and delicious way of using up any leftover vegetables that are a bit past their best. This is one of Gemma Stoddart's favourite recipes - from fridge to table in half an hour, it's the perfect midweek supper. 

About this recipe

Preparation Time 10 Minutes
Cooking Time 20 Minutes
Serves 6 People
Roasted Vegetable Strudel Roasted Vegetable Strudel


  • 6 sheets filo pastry
  • 50g butter, melted
  • 600g assorted roast vegetables, cold
  • 100g feta cheese, crumbled
  • 1 orange, zest of
  • 2 tsp. thyme leaves
  • 2 tsp. chilli flakes
  • 2 tbsp. sesame seeds



Preheat oven to 180C. 


Lay a sheet of filo pastry on a flat surface. Place another filo sheet to the right-hand side of the first, slightly overlapping. Using a pastry brush, liberally coat with melted butter. 


Place another two sheets, again slightly overlapping, from top to bottom, to create a cross shape. Brush with butter. Repeat with the final two sheets in the same direction as the first two sheets. Brush well with the melted butter. 


Place half the leftover roast vegetables in a log shape, about 4 inches in width, along the right hand side of the pastry about 1 inch from the edge. 


Sprinkle the feta, orange zest, thyme and chilli flakes over the vegetables and top with the remaining vegetables. 


Gently tuck the pastry around the top and bottom of the vegetable log then roll the pastry into a giant sausage roll shape. Carefully transfer to a baking tray. 


Brush the outside of the strudel with the remaining butter and sprinkle with the sesame seeds. 


Bake for 20 minutes until the pastry is crisp and golden. 


Serve in slices with a green salad. Garnish with orange peel and chilli flakes. 

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