Veggie & Bean Strudel

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

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 tablespoons tomato paste
• 2 cups frozen stir fry vegetables, thawed
• 420 g cannellini beans, canned, rinsed & drained
• 6 sheets phyllo pastry
• 1/2 teaspoon dried herbs
• cooking spray

Recipe

• 1 preheat oven to 190°c.
• 2 line a baking tray with baking paper. preheat a non-stick frypan with a light spray of oil.
• 3 cook and stir onion and garlic for 2-3 minutes until soft. add tomato paste, vegetable & beans; cook for 3 minutes.
• 4 remove from heat, season to taste.
• 5 lightly spray each phyllo sheet with oil, arrange in a stack on tray.
• 6 spread vegetable mixture along one long edge, leaving a 5cm border. fold in short ends, roll to enclose filling.
• 7 centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
• 8 bake for 30 minutes until golden, cool slightly and cut diagonally to serve.