Roasted Vegetable Strudel

Serves 8


  • 5 sheets phyllo
  • 60g unsalted butter and olive oil spray
  • 125g Ina Paarman Sun-dried Tomato Pesto
  • 1 eggplant, sliced and roasted
  • 250g baby marrows, cut into thin strips and roasted
  • 250g medium brown mushrooms, roasted
  • handful of basil leaves
  • 300g haloumi cheese, grated


  1. Preheat oven to 180⁰C.
  2. Brush alternate sheets of phyllo with butter and spray the others with olive oil spray. 
  3. Brush a little sun-dried tomato pesto on the top sheet of each phyllo. Then sprinkle some of the grated cheese down centre of it. Layer the vegetables in a long row down the centre of the phyllo, on top of the cheese.
  4. Top with more cheese and dollops of tomato pesto. Roll the phyllo up and squeeze the edges together.
  5. Brush or spray the outside of the strudel and sprinkle with toasted sesame seeds. Place on a lined baking tray and bake for 30 minutes or until golden.
  6. If you are not baking it immediately, then refrigerate covered until ready to use.

© sharon glass 2012 | For more recipes: