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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This sounds like a nice easy weeknight dinner. Untested by me but can't wait to try soon. Ingredients:
1 onion, chopped |
1 garlic clove, crushed |
2 tablespoons tomato paste |
2 cups frozen stir fry vegetables, thawed |
420 g cannellini beans, canned, rinsed & drained |
6 sheets phyllo pastry |
1/2 teaspoon dried herbs |
cooking spray |
Directions:
1. Preheat oven to 190°C.
2. Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil.
3. Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes.
4. Remove from heat, season to taste.
5. Lightly spray each phyllo sheet with oil, arrange in a stack on tray.
6. Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling.
7. Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
8. Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.
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