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Moroccan Vegetable & Feta Strudel

serves

4

people

Serves

prep-time

20

minutes

Preparation Time

recipe-type

60

minutes Oven

Cooking Time

Ingredients
  • To Make
  • 1 red capsicum, cut into chunks
  • 1 green capsicum, cut into chunks
  • 1 eggplant, cut into chunks
  • 1 large red onion, roughly chopped
  • 300 g sweet potato, roughly chopped
  • 2 tbsp (40mL) olive oil
  • 2 tbsp McCormick Moroccan Seasoning
  • ½ punnet (125g) cherry tomatoes, halved
  • 1 vegetable stock cube
  • ½ cup (100g) couscous
  • 200 g feta cheese, crumbled
  • ½ cup fresh coriander leaves, roughly chopped
  • 2 tbsp (approx.) olive oil, extra
  • 12 sheets filo pastry
  • To Serve
  • green salad
Directions
  1. Preheat oven to 200˚C (180˚C fan forced). Combine capsicums, eggplant, onion, sweet potato, olive oil and McCormick Moroccan Seasoning in a large bowl, toss together well. Spoon vegetable mixture evenly over the base of a baking paper lined baking tray. Roast for 20 minutes, turn vegetables and add cherry tomatoes. Return to oven and roast a further 10 minutes or until browned. Transfer vegetables to a large bowl and set aside to cool slightly.
  2. Crumble the stock cube into a small heatproof bowl, add couscous and ½ cup (125mL) boiling water, stir and cover tightly with plastic wrap. Stand for 5 minutes, or until water is absorbed. Fluff up the couscous with a fork and add to vegetable mixture with fetta and coriander, mix well.
  3. Lay a sheet of filo horizontally on a flat surface, brush with oil, lay and brush a second sheet overlapping the longer edge by 10 cm. Repeat with another 2 sheets positioning vertically and overlapping the shorter edge by 10 cm. Continue alternating positioning with remaining oil and 8 sheets.
  4. Place the vegetable mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling and roll up tightly to enclose mixture.
  5. Place seam side down on a baking paper lined baking tray and bake for 30-40 minutes or until the pastry is a deep golden colour. Allow strudel to rest for 5 – 10 minutes before slicing and serving with a green salad heavily dressed with lemon and olive oil.
Recipe Tip

The vegetables in this recipe can be varied to suit your taste, be adventurous!

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