Strudel frill with mushroom, squash and feta

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Strudel frill with mushroom, squash and feta

Suitable for vegans
Category Main course
Serves 4
Preparation 30 mins _ chilling
Cooking 1 hr 15 mins

Rating: Rated 4.8 / 5 (4 ratings)

GO VEGAN: Dice up and add a block vegan cheese of your choice to the filling


  • 6 tbsp olive oil, plus extra for brushing
  • 2 tbsp chopped sage
  • 2 cloves garlic, chopped
  • 500g mixed mushrooms, e.g. chestnut and portobello, chopped
  • 75g walnuts, chopped
  • 10-11 sheets filo pastry
  • 550g squash, peeled and diced
  • 2 tbsp chopped thyme
  • 2 leeks, sliced
  • 1 tbsp Marsala wine
  • 175-200g vegetarian feta cheese, diced
  • nigella seeds, to sprinkle


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Toss together 2 tablespoons of the olive
oil, the squash, half the sage, half the thyme and half the garlic in a roasting tin. Bake for 30 minutes, stirring once during cooking, until golden. Remove from the heat and set aside.

Stage 2

Meanwhile, heat 2 tablespoons of the oil in a pan and sauté the leek for about 5 minutes. Using a slotted spoon, transfer to a plate. Add the remaining oil and sauté the mushrooms for 5 minutes. Add the remaining herbs and garlic, and the wine, cooking for a further
2 minutes. Stir into the squash mixture with the leek, walnuts and cheese.

Stage 3

Layer 6 sheets of filo, brushing each sheet with oil. Spread the filling evenly along the stack of pastry, then roll up from the shorter end to create a log shape. Place on a lightly greased baking sheet, seam-side down, and brush the top with more oil.

Stage 4

Cut the remaining filo pastry sheets into thick strips and layer on top of the strudel in rows, covering both ends. Carefully brush with oil and sprinkle over nigella seeds. Cover and chill for 30 minutes.

Stage 5

Bake the strudel for 45 minutes, until golden. Serve cut into slices.


Strudel frill with mushroom, squash and feta


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 776g
  • Fat: 47.5g
  • Saturated fat: 11.5g
  • Protein: 24g
  • Carbohydrates: 61.5g
  • Sugars: 8.5g
  • Fibre: 9g
  • Salt: 1.8g

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