Mangez Québec

Veggie strudel

30 minutes
Cooking time
35 minutes


  • 250 ml (1 cup) snapped Quebec green beans
  • 250 ml (1 cup) broccoli florets
  • 6 scallions, minced
  • 8 sheets phyllo dough
  • 80 ml (1/3 cup) butter, melted
  • 30 ml (2 tbsp.) coarsely chopped fresh parsley
  • 30 ml (2 tbsp.) coarsely chopped fresh mint
  • Salt and pepper
  • 2 eggs, beaten
  • 125 g (1/4 lb) feta cheese, crumbled (approx. 250 ml, i.e. 1 cup)
  • 250 ml (1 cup) ricotta cheese
  • 250 ml (1 cup) diced ham
  • 125 ml (1/2 cup) 15% cream
  • Sea salt and freshly ground pepper


  1. Preheat oven to 190°C (375°F). Parboil green beans and broccoli for 1 to 2 minutes in slightly salted boiling water. Drain and cool.
  2. Layer sheets of phyllo dough on a cookie sheet, brushing each with melted butter. Mix parboiled vegetables with scallion and herbs; season. Mix in beaten eggs, cheeses and ham. Spread this mixture lengthwise along one edge of the dough, making a long thick band.
  3. Roll the strudel—not too tightly—and fold ends back to seal. Brush top and sides of strudel with remaining butter. Make a few incisions in the top of the roll to avoid splitting while baking.
  4. Bake for 25 to 35 minutes until crust is crispy and golden. Cool for a few minutes after removing from oven; slice with a serrated knife.
  5. Serve with grated root vegetable salad and Dijon dressing.
MENU Plaisirs maraîchers - 2007

produits utilisés

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