Vegetable Strudel

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/2 cups sharp cheddar cheese, shredded (6 oz)
• 1 1/2 cups broccoli, chopped and cooked
• 1 cup cauliflower, chopped and cooked
• 1 cup carrot, chopped and cooked
• 1 garlic clove, minced
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon basil, dried
• 1/2 teaspoon tarragon, dried
• 1/4 teaspoon pepper
• 7 sheets frozen phyllo pastry, thawed in the refrigerator
• melted butter or margarine

Recipe

• 1 combine first 10 ingredients in a large bowl. stir well.
• 2 work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), place 1 phyllo sheet on an ungreased baking sheet. lightly brush with butter. layer 5 more sheets of phyllo on top, brushing each sheet with butter. spread vegetable mixture over phyllo to within 2 inches of edge. place remaining sheet of phyllo over mixture. fold edges over twice to seal. fold in half lengthwise; brush with butter.
• 3 bake at 350 degrees for 30 to 35 minutes or until golden brown. cut into 1 1/2 inch slices and serve.