Summer vegetable strudel with nutty rainbow slaw

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

First published: Dec 2017

This vegetarian summer vegetable strudel with nutty rainbow slaw recipe is the perfect summer lunch or dinner. High in protein, fibre and calcium making it nutritious, delicious and super-satisfying!

Serves: 6

Time to make: 1 hr 20 mins

Hands-on time: 30 mins

Total cost: $28.80 / $4.80 per serve

(at time of publication)

Ingredients

More weights & measures

Strudel
2 tablespoons olive oil
1 onion, finely chopped
4 cups chopped spinach
8 spears asparagus, cut into bite-sized pieces
1 ½ cups cottage cheese
50g feta, crumbled
75g parmesan, grated
1 teaspoon ground nutmeg
50g chopped sun-dried tomatoes
2–3 tablespoons lightly dried parsley (we used Gourmet Garden) or chopped fresh parsley
1 egg, lightly beaten
8 sheets filo pastry
spray oil

Nutty rainbow slaw
½ red cabbage, shredded
2 carrots, grated
3 radishes, thinly sliced or grated
3 spring onions, finely chopped
⅓ cup golden raisins
⅓ cup chopped walnuts and almonds
zest and juice of 1 lemon
2 teaspoons stir-through Italian herb paste (we used Gourmet Garden)
1 tablespoon olive oil
⅓ cup low-fat plain yoghurt
black pepper

Instructions

In a large pan, heat oil over medium. Add onion and cook until softened. Add spinach and cook for 2-3 minutes. Drain off any liquid. Add asparagus and cook for a further 2-3 minutes. Set to one side to cool slightly.
Preheat oven to 190°C. In a large bowl, combine cheeses with nutmeg, sun-dried tomatoes, parsley and egg. Stir in spinach mix.
On a lightly greased baking tray place 2 sheets of filo pastry and spray with oil. Repeat with the remaining sheets to form a stack.
Spoon the cheese and spinach filling along one long side of filo, leaving a 3cm border. Turn in the pastry sides and roll up to fully enclose filling, forming a log shape. Spray with a little oil. Bake for 40-45 minutes, or until golden brown.
Meanwhile, prepare slaw by mixing remaining ingredients together. Season with pepper. Chill until serving.
Slice strudel and serve with slaw on the side.

Variations

You can use fresh or frozen filo pastry, but fresh seems to prevent any wastage of sheets and is easier to handle.

If you can’t find Italian herb paste, use a mix of chopped fresh herbs, such as basil, oregano, rosemary and thyme.

HFG tip

Serve the strudel on the day it is made.

Nutrition Info (per serve)

Calories 443cal

Kilojoules 1860kJ

Protein 25g

Total fat 22g

–Saturated fat 7g

Carbohydrates 35g

–Sugars 17g

Dietary fibre 8g

Sodium 770mg

Calcium 360mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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