Vegetarian Strudel

Serves 4


  • 10 sheets filo pastry
  • Cooking spray
  • 4 tbs sweet fruit chutney (I used Bit on the Side sweet fruit chutney)
  • 2 cloves crushed garlic
  • 2 red capsicum
  • 1 cup sliced mushrooms
  • 1 cup peeled, cubed and lightly cooked pumpkin
  • 1 large red onion chopped
  • 2 zucchini cubed
  • 2 handfuls baby spinach
  • 3 teaspoons of tandoori paste
  • Salt and pepper
  • 5 tbs lite cottage cheese
  • 30g finely grated parmesan


The veggies can be varied, just use whatever you have.  Don’t be put off by the cottage cheese, you won’t even taste it and it adds good quality protein to the meal.


Take the packet of filo out of the fridge about an hour before you want to use it, but don’t open the packet. Spray a large non stick pan with cooking spray and heat.  Add veggies, tandoori paste and salt and pepper.  Cook for about 5 minutes, until tender.  Cool.  (if you don’t cool the veggies the filo will be more difficult to roll up.  Ideally make the filling some time before you want to use it and refrigerate it to cool properly).

Lay the sheets of filo on a dry board or bench and spray each layer with baking spray, apart from the top sheet.  Spread the chutney on the top sheet.  Place the vegetable mixture along the pastry, about 3cm in from the long edge.  Blob the cottage cheese and parmesan on top of the veggies.  Spray the outside edges of the filo and then carefully roll up, like a big sausage roll, turning the sides in as you go.

Put in a large ovenproof dish (lined with baking paper for an easier clean up) with the ‘seam’ on the underside.  Spray generously with baking spray and place in a 200 degree oven until golden brown, about 20 minutes or so.  

Serve with a salad or extra fibrous veggies.