Mediterranean Roasted Vegetable & Feta Strudel

Everything is beta with a little feta

Everything is beta with a little feta. Check out our tomato and feta tart recipe for an inspiring lunch.

Preparation: 20 minutes | Cooking: 1 hour | 4 Portions | Suitable from 12 months


  • 1 Aubergine, medium cubes
  • 2 red pepper deseeded & sliced
  • 1 medium red onions, peeled and quartered
  • 2 courgettes, trimmed & thickly sliced
  • 3 garlic cloves
  • 3 tbsp Olive Oil
  • 2 tsp of fresh or dried thyme
  • freshly ground black pepper
  • 100g Feta Cheese, cubed
  • 2 tsp Balsamic vinegar
  • 5 Large Sheets Filo Pastry
  • 1 tbsp Olive Oil


  • Preheat the oven to 200°C fan. Place all the chopped vegetables in a large roasting tin, drizzle with oil and stir well to coat. Sprinkle over the thyme and season with black pepper
  • Roast in the oven for 25-30mins until tender. Remove from the oven and cool 10 mins. When cool, stir in the balsamic vinegar and cheese.
  • Reduce the oven to 190C and place a sheet of non stick parchment on a baking tray.
  • On a clean tea towel lay one sheet of filo on the clean work surface and lightly brush with oil. Add a 2nd sheet, brush with oil and repeat with the remaining sheets
  • Spread the roasted veg thinly across all the pastry, leaving a border all around. Fold over each of the short ends of the pastry, and then, using the tea towel to help you, roll up the pastry like a swiss roll. Transfer to the baking tray. Lightly brush the top with oil and make light diagonal slashes across the top with a knife.
  • Bake 25-30 mins until the pastry is crisp and golden.
  • Remove from the oven and cut into thick slices