Members' Recipes Archive

June 1999
Crunchy vegetable strudel wrapped in spinach and ham
Sue Style

Crunchy vegetable strudel wrapped in spinach and ham

By: Sue Style

Serves: 6

A gorgeous parcel of vegetables rolled up in spinach, raw ham and filo pastry. You can follow the recipe as given (bor-ing), or use it as a blueprint for your own vegetable strudel, depending on what you have to hand. You need about 600g/ vegetables, which in spring may include baby carrots, navets, asparagus, spring onions. Later on you could use courgettes, French beans, mangetout. An autumn or winter parcel might include an assortment of root vegetables like parsnips, carrots and celeriac. It is important the vegetables are cooked crunchy – you can blanch, grill, fry, stir-fry or roast them, depending on what suits you best. Serve with a bowl of fromage frais with extra herbs chopped in, if you wish.


6 tbsp olive oil
2 cloves garlic, chopped
2 spring onions, sliced
1 red chile, seeded and sliced, optional
200g mushrooms, sliced or quartered
250g mangetout, trimmed
200g green asparagus tips (the top 6-7 cm), split in half lengthwise – use the rest for soup
1 small red pepper (about 100g), grilled or roasted, peeled and cut in strips
1 small green pepper (about 100g), grilled or roasted, peeled and cut in strips
2 large leaves Swiss chard or several leaves of spinach or radicchio
1 packet filo pastry (200g)
1 egg
plenty of finely chopped fresh herbs in season (e.g. chives, tarragon, parsley, lovage)
2-3 tbsp fromage frais (20%fat content)
1 tbsp grated Parmesan
100g thinly sliced raw ham (e.g. Black Forest, Westphalian, prosciutto)
sesame, poppy or pumpkin seeds, optional


Heat 2 tablespoons of oil in a wok or large, deep frying pan and fry the garlic, spring onion and chile briskly for a minute or two. Add the mushrooms and cook for another couple of minutes. Throw in the mangetout and
asparagus tips and continue stir-frying for 2 minutes more. Season quite generously. All the vegetables should be al dente, otherwise you will end up with a soggy mess rather than a crunchy parcel. Remove from the heat and stir in the prepared pepper strips.

Blanch the chard or spinach leaves and refresh them in cold water. Pat them dry on a teatowel.

Cut a piece (or two, overlapping) of baking parchment about 50 x 40 cm and lay it on your working surface. Arrange the filo leaves in layers on top of the baking parchment to give a rectangle about 45 x 35 cm , brushing each sheet with olive oil as you go. You will need to overlap the sheets slightly to arrive at a 45 x 35 cm rectangle. Position the rectangle so that the long edge is nearest you and the short edges at the sides.

Arrange the chard/spinach leaves on top of the filo leaves to form an inner rectangle and lay the ham slices on top. Arrange the vegetables so that they cover about half of the surface, along the long edge. Turn the short edges in over the vegetables and roll up the strudel from the long edge closest to you, using the paper to help you. Lift it on its baking paper onto a baking tray - preferably one with a lip, as the strudel tends to leak during baking. Brush with more olive oil and sprinkle with seeds if wished. Prepare everything ahead to this point if you wish, and refrigerate the strudel.

Heat the oven to 220°C. Bake the strudel for 20 25 minutes or until golden brown and crispy. Slice quite thickly and serve with the optional herby fromage frais.

Recipe copyright © 1999 Sue Style


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