Broccoli Strudel

From The Moosewood Cookbook.


  • (a little oil, butter, or oil spray for the baking tray)
  • 1 T. butter or olive oil
  • 1 cup minced onion (or scallions)
  • 1 large bunch broccoli, finely chopped
  • 1/2 t. salt
  • lots of black pepper
  • 2 medium cloves garlic, minced (or use some garlic scapes!)
  • 2 cups good bread crumbs
  • 2 cups grated chedder
  • 2 T. lemon juice (more, to taste)
  • 10 sheets of filo pastry
  • 3-4 T. olive oil- or 6 T. melted butter- or oil spray, for the filo


  1. Preheat oven to 375 degrees. Oil a baking tray
  2. Melt butter or heat 1 T. olive oil in a large skillet. Add onion, and saute for about 5 minutes over medium heat.
  3. Add broccoli, salt, and pepper, and cook, stirring, for about 5 more minutes. Add garlic, and saute until the broccoli is just tender ( about 5 more minutes) Remove from heat.
  4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust seasonings.
  5. TO ASSEMBLE: Place one sheet of filo on a clean, dry countertop. Brush the top lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of 5 leaves. Add half the filling at one end of the sheet, fold in the sides, and gently roll until you have a neat little log (like you were making a burrito). Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this procedure to make a second roll, and place it next to the first one on the tray.
  6. Bake 25-30 minutes, until golden and exquisitely crisp. Cut with a serrated knife, using a gentle sawing motion. Serve hot or at room temperature.