Savory Phyllo Vegetable Basil Strudel

1. 1 Butterpack 180 g ≈ $1.60 17 g
2. 2 Eggplant≈ $4.33 per kg 35 g
3. 3 Zucchini≈ $3.00 per kg 125 g
4. 4 Leekpack 300 g ≈ $2.50 20 g
5. 5 Bell peppers≈ $6.00 per kg 20 g
6. 6 Button mushrooms≈ $7.50 per kg 35 g
7. 7 Tomato pastepack 140 g ≈ $1.00 35 g
8. 8 Fresh basilpack 30 g ≈ $2.50 35 g
9. 9 Hard cheesepack 200 g ≈ $2.64 30 g
10. 10 Filo pastrypack 400 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 35 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 11 ml
13. 13 Tomatoes≈ $4.67 per kg 65 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut 1 eggplant², 1 zucchini³, and 1 bell⁵ pepper into cubes; slice 1 leek⁴ into rings; slice 8 oz mushrooms into rounds

2. Melt 2 tbsp butter¹ in a pot, add the vegetables and mushrooms, and sauté until tender

3. Cool the vegetable mixture, stir in 2 tbsp tomato⁷ paste, ½ cup chopped fresh⁸ basil, and 1 cup grated cheese

4. Soften 2 tbsp butter¹, brush each phyllo sheet lightly with it, and butter⁶ the top sheet as well

5. Spread the filling along the length of a sheet, leaving a 2-inch border, then fold the sides inward like a roll

6. Roll the strudel tightly, place seam-side down on a parchment-lined baking sheet

7. Brush the top with melted butter¹, sprinkle with ½ cup grated cheese, and bake at 400–480°F (200–250°C) for 25–30 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.