Broccoli strudel
Yield: 6 servings 

1 tablespoon butter or olive oil
1 cup minced onion
1 large brunch broccoli, finely chop
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
2 cups good bread crumbs
2 cups grated cheddar cheese
2 tablespoons lemon juice (more to taste)
10 sheets of filo pastry
3-4 tablespoons olive oil for filo

1. Preheat oven to 375. Oil a baking tray. 
2. Melt butter or heat 1T olive oil in a large skillet. Add onion, and saute for 
about 5 mins over medium heat. 
3. Add broccoli, salt, and pepper, and cook, stirring for about 5 more minutes. 
Add garlic, and sauté until the broccoli is just tender (about 5 more minutes). 
Remove from heat. 
4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust seasoning. 
5. To assemble: Place on sheet of filo on a clean, dry countertop. Brush the 
top lightly with oil, then add another sheet. Brush with oil, then add another. 
Continue until you have a pile of five leaves. Add half the filling, fold in the 
sides, and gently roll until you have a nice neat little log. Brush the top with 
more oil, then carefully lift the pastry, and place it on the oiled baking sheet. 
Repeat this procedure to make a second roll, and place it next to the first one on 
the tray. 
6. Bake 25-30 mins, until golden and exquisitely crisp. Cut with a serrated knife, 
using a gentle sawing motion. 
Serve hot or at room temperature. 

>From the New Moosewood Cookbook