how to cook good food

recipes for food lovers

  • Home
  • About
    • About – How to cook good food
    • Privacy policy
    • Copyright- How to cook good food
    • My RSS
    • Blogroll
  • Archive
    • Recipe archive – How to cook good food
    • Snacks and starters
      • Breads
      • Soups
    • Main dishes
      • Fish dishes
      • Meat dishes
      • Seafood
      • Vegetable dishes
      • Vegetarian dishes
    • Puddings
      • Ice Cream
      • Desserts
      • Tea time treats
  • Supper Club
    • In The Press
    • The Gin Kitchen Supper Club
  • Learn to cook
    • 2019 Cookery Events
    • Pop Up Bake Clubs
    • Kids Cookery Lessons in Surrey and Pop Up Bake Clubs
    • Adult Cookery Lessons in Surrey with Laura Scott
  • Testimonials
  • Contact Me
You are here: Home / Christmas / Christmas Vegetable Strudel

Christmas Vegetable Strudel

December 23, 2014 by Laura Scott 21 Comments

Jump to Recipe Print Recipe

Just before I head off to begin my Christmas celebrations I wanted to share with you my Christmas vegetable strudel. It could not be simpler to prepare and even though I would class it as a vegetarian main course, I would happily add a slice to my turkey dinner plate. It contains all of the flavours I associate with Christmas in vegetable form.

Christmas vegetable strudel

Christmas Vegetable Strudel

This is all you have to do. Roast up some sprouts, butternut squash and leeks with lots of rosemary. Once cool, add a bag of baby spinach, chunks of Stilton and Brie and a generous sprinkling of fresh/frozen cranberries which provide a most delicious burst of freshness to the filling. Place the filling into the centre of several layers of buttered filo and bake it for half an hour.

The cheese helps to create a savoury sauce which mingles with all the vegetables. Every now and then there is a burst of cranberry zing and  lots of crisp layers of pastry provide suitable Christmas richness. This savoury strudel makes light work of a vegetarian main course and is far less leaden than the traditional nut roast.

christmas vegetable strudel

Christmas Vegetable Tagliatelle

Also, if you have some leftover mixture as I did, then cook up some tagliatelle and stir through the cheese and vegetable filling for an almost instant supper. Just add butter.

So all it remains for me to say is Happy Christmas one and all!

I am linking to:

christmas vegetable strudel

Vegetable Palette – Allotment 2 Kitchen

Fresh cranberry link up – Blue Kitchen Bakes

Eat your greens – Allotment 2 Kitchen

Credit crunch munch – Fuss Free Flavours & Fab Food 4 All

Family Foodies – Bangers & Mash and Eat Your Veg

Simple and in season – Ren Behan

Christmas vegetable strudel
Print

Christmas vegetable strudel

A perfect alternative meat free Christmas lunch option.
Course Christmas, Main Course, Vegetarian
Cuisine British
Keyword christmas vegetable strudel
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Laura Scott

Ingredients

  • 1 Butternut squash peeled, de-seeded and roughly chopped,
  • 2 Leeks cut into medium sized discs
  • 1/2 bag Brussel sprouts trimmed of outer leaves and quartered,
  • 1 Large sprig of rosemary roughly chopped
  • 4 tbsp Olive oil
  • Large handful of fresh/frozen cranberries
  • 150 g Mixed cheese chopped onto cubes. I used Stilton and Brie
  • 1 bag Baby spinach leaves
  • 1/2 packet Filo pastry
  • 50 g Butter melted

Instructions

  1. Heat the oven to 200 degrees and line a large baking tray with baking parchment,

  2. Place the squash, leeks and sprouts into a mixing bowl and sprinkle over the rosemary, sea salt and lots of olive oil then mix thoroughly and transfer the veg to the baking tray,

  3. Roast for 30-40 minutes,

  4. Allow the veg to cool slightly before transferring the veg back to a mixing bowl and adding in the baby spinach, cheeses and cranberries. Mix well.

  5. Turn the oven down to 180 degrees then line another large baking tray with baking parchment,

  6. Place a sheet of filo onto the baking tray and coat with melted butter then repeat this process until you have used half the packet (around 6 sheets),

  7. Place the vegetable mixture down the central part of the filo pastry in a line using 2/3 of your mixture or more if the pastry will allow,

  8. Fold in one side of the pastry to the centre followed by the other side and turn the strudel over so the seam is on the bottom of the strudel,

  9. Cover with melted butter using a pastry brush and bake for 30 minutes.

Recipe Notes

This strudel can be enjoyed for one or two days after you have made it. Gently re-heat in the oven covering any of the cut ends with foil to prevent the strudel from drying out.

Share via:

  • Click to share on Facebook (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Related

Filed Under: Christmas, Family food, Lunch, Main dishes, Simple and in Season, Vegetable dishes, Vegetarian dishes Tagged With: Christmas, Strduel, Vegetable, vegetarian

« 10 ways to spice up your Christmas by Just Ingredients
Jerusalem Artichoke Chestnut & Mushroom Soup »

Comments

  1. Charlotte @charlottekdiary says

    December 23, 2014 at 8:17 pm

    How delicious Laura – this is an excellent idea. I will make it over the Christmas period. Thanks for so many inspiring posts this year and wishing you and your family a wonderful Christmas x

    Reply
    • Laura Scott says

      December 23, 2014 at 9:06 pm

      Thank you Charlotte, I do hope you enjoy it. I hope you do have a very very Happy Christmas and a successful 2015!

      Reply
  2. Camilla @FabFood4All says

    December 23, 2014 at 10:35 pm

    Fabulous! My mouth is watering right now:-) Thanks for another great #creditcrunchmunch entry:-)

    Reply
    • Laura Scott says

      December 24, 2014 at 12:41 pm

      Thanks Camilla!

      Reply
  3. Kavey says

    December 24, 2014 at 9:40 am

    I’ve become an even bigger fan of adding butternut squash (or any orange winter pumpkin) to dishes this year, having grown our own — such a lovely splash of colour and sweet flavour too. This strudel looks so good!

    Reply
    • Laura Scott says

      January 7, 2015 at 2:28 pm

      Me too, adding in in to so many recipes. I love my squash and it works so well with the sharp cranberries.

      Reply
  4. Sarah Maison Cupcake says

    December 24, 2014 at 10:43 am

    That looks fantastic, I don’t have any vegetarians to cater for this year but I think I’d like to eat this anyway.

    Reply
    • Laura Scott says

      January 7, 2015 at 2:29 pm

      This is a winner regardless of veggies or not, I love it. Hope you try it Sarah 🙂

      Reply
  5. Urvashi says

    December 24, 2014 at 4:06 pm

    Genius idea. I almost pref that pasta to the strudel too. Looks so easy and filling.  An allotment lunch for Boxing Day I think

    Reply
    • Laura Scott says

      January 7, 2015 at 2:27 pm

      The pasta dish is great too Urvashi but nothing beats crisp pastry for me!

      Reply
  6. Rachel Linkletter says

    December 27, 2014 at 6:04 pm

    What a great idea – it is often difficult to think of original ideas for non meat eaters during the festive season but this one definitely ticks all the boxes and I shall be giving it a try!

    Reply
    • Laura Scott says

      January 7, 2015 at 2:26 pm

      Hi Rachel, really hope you enjoy it and it is just as good the day after.

      Reply
  7. shaheen says

    December 28, 2014 at 6:46 pm

    Certainly very seasonal Laura and its certainly something  I would have been delighted to have found on our festive buffet table.  Thank you for sharing with VegetablePalette.  Hope you had a good Christmas – see you in the New Year and all the best for 2015. 

    Reply
  8. Michelle @ Greedy Gourmet says

    December 30, 2014 at 2:37 pm

    This looks deeply satisfying. I guess you could use leftover veg from Christmas too?

    Reply
    • Laura Scott says

      January 7, 2015 at 2:24 pm

      Absolutely Michelle, a perfect recipe for using whatever veggies you have.

      Reply
  9. Vanesther - Bangers & Mash says

    December 31, 2014 at 2:05 pm

    This looks wonderful and what a splendid way to use up all the Christmas veggies and cheese my fridge is still full of! And a fabulous entry for December’s festive Family Foodies challenge.  Thanks for taking part!

    Reply
  10. Jen @ Blue Kitchen Bakes says

    January 1, 2015 at 6:08 pm

    Delicious looking strudel even as a fully fledged carnivore I would have been happy with this over Christmas as it combines all the wonderful festive flavours I love. Thanks for linking with #FreshCranberryRecipes. 

    Reply

Trackbacks

  1. Festive family foodies | Bangers & Mash says:
    December 31, 2014 at 1:47 pm

    […] Christmas Vegetable Strudel from How to Cook Good Food […]

    Reply
  2. The festive Family Foodies round-up | Bangers & Mash says:
    January 4, 2015 at 9:47 pm

    […] Makes Festive Dips and Sticks (6) from Eat Your Veg Spicy Pepper Curry (7) from Home Cook Food Christmas Vegetable Strudel (8) from How to Cook Good Food Brussels Sprout & Root Vegetable Bubble & Squeak with […]

    Reply
  3. Top Ten Lesser Known Festive Recipes That Will Become New Favourites - Bidvine Blog says:
    December 11, 2015 at 2:08 pm

    […] Image: How To Cook Good Food […]

    Reply
  4. Ham Stilton & Cranberry Tart - a recipe for Wayfair - how to cook good food says:
    December 22, 2015 at 11:54 am

    […] Christmas vegetable strudel […]

    Reply

Feel free to leave me a comment. I would love to hear your thoughts! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Laura Scott, food blogger.

I'm Laura. Private chef, cookery tutor, food blogger and supper club host.

I love cooking. Always have. My blog represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

Connect With Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • StumbleUpon
  • Twitter
  • YouTube
pop up bake club

feb bake club

pop up bake club

Subscribe to How to Cook

Recommended by Muddy Stilettos Little Black Book of Best Businesses
Local Food Britain Approved Member

Follow me on Instagram

Load More…Follow Laura
Foodies100 Index of UK Food Blogs
Foodies100

As Seen In…

  • The Guardian
  • SurreyMummy
  • Mindful Mum
  • Marie Claire
  • Dotcomgiftshop

Subscribe to How to Cook

Copyright

All site content (words, images & recipes) are the property of Laura Scott and How to Cook Good Food. All rights reserved.

Please ask permission before republishing my content.

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.