Get this recipe with exact measurements here:
Makes 1 Strudel:
5-6 sheets (country phyllo #10) phyllo pastry, thawed and at room temperature
4 tablespoons butter, melted

For the Filling:
• 1-2 bell peppers, sliced
• 2 leeks, sliced into half-moons
• 1 zucchini, cubed
• ½ eggplant, cubed
• 2 garlic cloves
• 1 potato, cubed
• 3-4 ounces feta cheese
• Salt and black pepper, to taste
• 1 teaspoon dried oregano
• 1/3 cup olive oil
Optional fillings: sliced mushrooms, pine nuts, sliced carrots, butternut squash

The Red Sauce:
• ¼ cup olive oil
• 1.2 cup finely chopped onion
• 14 ounces canned tomatoes, pureed
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes
• 5-6 Kalamata olives, sliced
• 2 tablespoons chopped fresh parsley

The White Sauce:
• 2 tablespoons butter or oil
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• Salt and black pepper, to taste
• 1/8 teaspoon ground nutmeg
• 1 egg
• 1/3 cup diced gouda or shredded parmesan cheese

Preheat the oven to 450 °F, 230 °C.

Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
To prepare the red sauce: In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.

To prepare the white sauce: In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).

To form the strudel:
Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.

Reduce the oven’s temperature to 350°F, 180 °C.

Bake until golden all around. About 30-35 minutes.
Allow to cool about 15 minutes and serve.


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