For years, my mom always made a “Broccoli Cheese Strudel” at Thanksgiving and Christmas, but I’ve never had the recipe. Think of it like a pseudo broccoli spanikopita.
I vividly recall the first couple of years, her swearing like a sailor, while trying to work with the Phyllo dough one sheet at a time… because anyone who’s worked with Phyllo dough knows how delicate it is and how easily it tears!
She eventually went off script and layered it 2 sheets at a time, which was more manageable. Still swearing, but less.
I associate this dish with family, colder weather, and celebrations…but haven’t been successful in recreating the recipe…until now. While this isn’t exactly like my mom’s, it’s very close.
The leftovers, while no longer crispy and flaky, are yummy straight from the fridge or warmed in the microwave.
If you’re looking for a vegetarian main or side dish…give this one a try!
Ingredients
- 2 Tbsp olive oil
- 2 medium shallots (or 1 medium onion), diced
- 2 cloves garlic, grated (or minced)
- 3 c small chop broccoli florets
- 1 c whole milk ricotta
- Herb mixture (¼ tsp each of dried tarragon, basil, thyme, white pepper)
- 1 c crumbled feta
- 1 lg egg, whisked
- 1 roll Phyllo dough, thawed overnight in the fridge (from a 1 lb pkg of 2 rolls, 9×14” each)
- 4 Tbsp unsalted butter, melted
Preparation
- Preheat the oven to 375.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the shallots for 4 minutes until translucent.
- Add the garlic and broccoli. Cook for another 4 minutes, until the broccoli is bright green and just tender-crisp.
- Remove from heat and let it cool slightly.
- In a large bowl, combine the ricotta, herb mixture, feta, and the egg.
- Fold in the cooled broccoli mixture until incorporated.
- Roll out the Phyllo dough and cover with a damp towel (Phyllo dries out quickly).
- On a parchment-lined baking sheet, using 2 sheets at a time, layer 8 sheets of Phyllo dough, lightly brushing with the melted butter in between the layers.
- Place the filling in a long log shape along one of the long edges, leaving an inch of space at the borders.
- Fold the short ends inward, then carefully roll the pastry tightly over the filling into a log.
- Brush the strudel with melted butter.
- Bake for 30-35 minutes, until the pastry is flaky and golden brown.
- Let it rest for 5-10 minutes to set before slicing.
