Vegetable Strudel

Next time that I make this recipe, I am going to try it with just puff pastry. I found the amount of butter between the layers if pastry became a little sickening. Also, before I tasted this, I wasn't sure of the eggplant as I know I don't like the taste (or texture, I'm not sure which), but it worked perfectly in this strudel.

- 12 English spinach leaves
- 12 tablespoons olive oil                        
- 1 onion, finely sliced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 2 zucchinis, sliced
- 2 small Lebanese eggplants, sliced
- 6 sheets filo pastry
- 40g butter, melted
- 20g finely sliced basil leaves
- 1/2 cup grated cheddar cheese

1. Preheat oven to 210 degrees celcius and brush an oven tray with melted butter or oil.

2. Heat the oil in a fry pan, add all the vegetables and cook until they've softened. Cool.

3. Brush 1 sheet of filo pastry with melted butter, then put another sheet on top. Continue until you have used up all the 6 sheets.

4. Place the spinach leaves, cooled vegetable mix, basil and cheese along one side of the pastry, leaving a 2cm border. Roll up tightly.

5. Place the strudel seam side down on the oven tray and brush with melted butter. Bake for 25 minutes or until golden.