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
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.
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.
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.
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.
Serve with grated root vegetable salad and Dijon dressing.