Photo: Joseph Gonzalez
Veggie Strudel
9 ingredients
25 min + 35 min
4 servings
openrecipes
"Lightly steamed veggies tossed with feta cheese and a touch of thyme rolled in phyllo dough and baked. Serve with a cheddar cheese sauce!"
Estimated Nutrition (whole recipe, rough)
374
Calories
18g
Protein
27g
Fat
18g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Phyllo Dough | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 sheets phyllo dough
- 1/4 cup butter, melted
- 2 small zucchini, thinly sliced
- 1/2 pound broccoli, sliced
- 1/4 pound fresh string beans, halved
- 1 (6 ounce) container crumbled feta cheese
- 1 1/2 teaspoons ground thyme
- salt and ground black pepper to taste
- 1 egg, beaten
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes