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Vegetable Strudel




Source of Recipe


Marla


List of Ingredients




1 medium-sized carrot
1 medium-sized red pepper
1 medium-sized onion
1/2 pound mushrooms
1 head escarole (1/2 pound)
margarine
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1 15 1/4- to 19-ounce can red kidney beans
(or equivalent amount dried , soaked and cooked).
1/4 pound Monterey Jack cheese (a soft, mild
cheese, for those that don't have access to
Monterey Jack) (1 cup)
6 sheets phyllo
2 tablespoons dried bread crumbs
paprika



Recipe



About 1 1/4 hours (or more) before serving: Cut carrot and red pepper
into match stick strips. Dice onion and mushrooms; coarsely slice
escarole. In nonstick 12-inch skillet over medium-high heat, in 1
tablespoon margarine, cook carrot, red pepper, and onion 3 minutes.
Add escarole, black pepper, thyme, and 1/4 teaspoon salt; cook 2 to 3
minutes until tender-crisp. Remove to bowl. In same skillet over
high heat, in 1 tablespoon margarine, cook mushrooms and 1/4 teaspoon
salt until all juices are absorbed. Remove mushrooms to same bowl.
Rinse beans; drain well. Stir beans and cheese into vegetable
mixture. Preheat oven to 375 degrees F (medium-high oven for Celsius
folk). Melt 2 tablespoons margarine. On work surface, place 1 sheet
of phyllo (16 inches by 12 inches); brush very lightly with some
margarine; sprinkle with 2 teaspoons bread crumbs. Continue layering
phyllo, brushing each sheet with margarine and sprinkling every other
sheet with crumbs. Starting along a long side of phyllo, spoon
vegetable mixture to about 1/2 inch from edges to cover half of
phyllo. From vegetable side, roll phyllo jelly-roll fashion. Place
roll, seam-side down, in jelly-roll pan. Brush with remaining melted
margarine. Sprinkle with paprika. Cut 12 slashes on top of strudel.
Bake 25 to 30 minutes until golden. Cool in pan 5 minutes. Slice to
serve.

Makes 6 main-dish servings.