Why You’ll Love This Recipe

I love this recipe because it brings together everything I enjoy about Mediterranean flavors—crispy layers, creamy cheese, and vibrant roasted veggies. It’s also versatile, letting me use up any leftover vegetables I have on hand. The dipping sauce adds a delightful tang that complements the savory filling. It looks impressive yet is surprisingly easy to make, making it one of my favorite go-to dishes for gatherings or weeknight dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 sheets frozen phyllo pastry, defrosted and at room temperature
Roasted veggies, cooked and cut into bite-size pieces (enough to cover a 14×18-inch sheet of phyllo)
Fresh mozzarella, cut into small cubes (enough to spread over veggies)
Pecorino or Parmesan cheese, for sprinkling on each layer
Additional small amount of cheese for crumbling (blue, fontina, goat, or feta)
Olive oil spray
Granulated garlic, to taste
Italian seasoning, to taste

For Dipping Sauce:
Roasted red peppers
Marinara sauce

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. Then, I lay out one sheet of phyllo pastry and lightly spray it with olive oil. I sprinkle granulated garlic, Italian seasoning, and a light layer of Pecorino or Parmesan over the sheet.

Next, I repeat this process with the remaining phyllo sheets, layering each one with the same seasonings and cheese. Once the layers are ready, I spread the roasted vegetables evenly across the top sheet, making sure to leave a border around the edges for easy rolling.

I scatter the mozzarella cubes and crumble my choice of cheese—blue, fontina, goat, or feta—over the veggies. Then, I carefully roll the pastry into a strudel shape, tucking in the ends to seal it. Once it’s placed seam-side down on the baking sheet, I spray the outside lightly with olive oil.

I bake it for 25–30 minutes, or until the strudel turns golden brown and crisp. While it bakes, I blend roasted red peppers with a little marinara sauce to make the dipping sauce. Once it’s baked, I let the strudel cool slightly before slicing and serving it warm with the sauce.

Servings and Timing

This recipe makes 6 servings.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I like switching up the vegetables depending on the season. Zucchini, bell peppers, eggplant, mushrooms, or carrots all work beautifully. Sometimes I add a bit of spinach or kale for extra greens. For a bolder taste, I replace mozzarella with smoked gouda or provolone. When I want something heartier, I mix in lentils or chickpeas for a protein boost.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a 350°F (175°C) oven for about 10 minutes until warm and crisp again. I avoid the microwave, as it can make the phyllo soggy. If I plan to freeze it, I wrap the unbaked strudel tightly in plastic wrap and foil, then bake it directly from frozen, adding an extra 10–15 minutes to the cook time.

FAQs

How do I keep phyllo pastry from drying out while working with it?

I always cover unused phyllo sheets with a slightly damp towel to keep them from drying out.

Can I make this strudel ahead of time?

Yes, I can assemble it a few hours ahead and refrigerate it, then bake it right before serving.

What vegetables work best for this recipe?

I like using zucchini, bell peppers, mushrooms, eggplant, and carrots for their flavor and texture.

Can I use puff pastry instead of phyllo?

Yes, puff pastry gives a thicker, flakier crust. I just adjust the baking time to ensure it cooks through.

How do I make the strudel more protein-rich?

I sometimes add lentils, chickpeas, or crumbled tofu to boost protein content.

Can I make this vegan?

Yes, I can substitute vegan cheeses and use olive oil spray instead of butter.

What’s the best way to serve this dish?

I like serving it warm with the roasted red pepper and marinara dipping sauce, alongside a fresh salad.

Can I use store-bought roasted vegetables?

Absolutely, store-bought roasted vegetables work well if I’m short on time.

How can I prevent the filling from leaking out?

I make sure not to overfill the pastry and always seal the ends tightly before baking.

What other sauces can I serve it with?

I enjoy pairing it with pesto, tzatziki, or a spicy tomato relish for variety.

Conclusion

This Savory Veggie Strudel is one of those recipes that looks fancy but is wonderfully simple to make. I love how the flaky layers of phyllo wrap around the cheesy, vegetable-filled center, creating a perfect balance of textures and flavors. Whether I serve it as an appetizer, side, or light meal, it always impresses and satisfies.