Page 34 - Thrapston Life May 2023

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VIBRANT VEGETABLE STRUDEL
INGREDIENTS
400g peeled butternut squash 1 tbsp rapeseed oil
6-8 sprigs thyme
Salt and pepper
200g baby leaf spinach
2 roasted red peppers cut into strips 200g feta cheese
15g butter
15ml rapeseed oil
3 or 4 sheets filo pastry
METHOD
1. Cut the butternut squash into 1-11⁄2cm cubes, toss in the rapeseed oil and tip onto a baking tray, add sprigs of fresh thyme and season well with the salt and black pepper. Put into the oven for about 25 minutes until just soft – stir the butternut squash cubes halfway through cooking. Strip the thyme leaves from their sprigs (discard the woody parts) and return to the roasted squash. Leave to cool.
2. Wilt the spinach leaves in a colander by pouring a kettle of boiling water over them, refresh by pouring over cold water. Drain well and pat dry with kitchen paper. Cut the
roasted red peppers into strips and crumble
the feta cheese.
3. Mix the melted butter and oil together. Take
one sheet of filo pastry and lay it on a board, brush it all over with the butter and oil. Lay another sheet of filo on top and brush again. Repeat with the other sheets of filo pastry.
4. Spread the spinach leaves evenly over the filo pastry, then the butternut squash cubes, red pepper strips and finally the crumbled feta cheese. Season well. Before rolling the strudel fold over the two short sides – so the filling does not fall out of each end! Roll up the strudel from the long side and place on a baking tray. Brush with the remaining butter and oil. Grind pepper and salt over the top.
5. Cook in the roasting oven for 25-30 minutes or until browned – turn the baking tray after 20 minutes, if needed, for even browning.
6. Serve with a salad or green vegetables.
Many thanks to AGA Specialist Dawn Roads for this recipe. www.agaliving.com
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