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September 20, 2010 | by  | in Opinion |
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Broccoli-cheese strudel

An easy vegetarian dish. It also makes good leftover lunch. This recipe makes two ‘rolls’.

One medium broccoli head, chopped.
3 tablespoons butter.
2 beaten eggs.
1 cup chopped onion.
2 cups breadcrumbs.
2 cups grated cheese.
Juice from one lemon.

Sauté onion in butter.
When transparent, add broccoli.
Sauté until broccoli is tender, but still bright green (about eight minutes over medium heat).
Combine all ingredients in a bowl.

Place one rectangle of filo pasty down length-ways.
Brush generously with melted butter or spray with cooking spray.
Place another leaf on top and brush with more butter/spray.
Continue layering and greasing until you have four leaves. Grease the top leaf too.
Apply half the filling to the leaves.
Leave at least 1.5 inches from sides and bottom (see fig.1 for arrangement).
Fold the sides over and gently roll forward.
Place onto a greased tray.
Repeat this with second roll, then brush with butter/spray.
Sprinkle with sesame seeds.
Slash, with a serrated knife, three or four diagonal slices through the top to the filling.
Cool for 30 minutes at 180oC/350oF.

Figure 1.

Filo pastry is delicate. Here are some tips for use:

  1. If thawing, keep the package closed, preferably in the refrigerator.
  2. Filo pastry dries out and cracks very quickly when exposed to air, so prepare all other ingredients before you break into the pastry.
  3. Cover unrolled pastry with a dry tea-towel or a sheet of waxed paper, then a damp tea-towel. This prevents it drying out.
  4. Keep your hands as dry as possible when handling.
  5. Buttering/spraying each layer helps it cook properly.
  6. As soon as you’re finished with it, roll up any remaining sheets and cover with glad wrap to keep air out.
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