Cheddar Broccoli Strudel

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“This is the first recipe I ever made with filo pastry (or phyllo, found in the frozen section of the grocery store). I was brave and made it for a dinner party for a bunch of non-vegetarian friends. It turned out beautifully, with a golden flaky crust and savory cheese-broccoli filling. Rave reviews. Some Notes: 1. Use really good bread crumbs, you can make 'em yourself using good bread thats a few days old and either a food processor or a cheese grater. 2. You can make it vegan easily enough by substituting soy cheese or omitting the cheese completely. 3. I think this is from a Mollie Katzen cookbook :)”
1hr 5mins
12 slices

Ingredients Nutrition


  1. Preheat oven to 375 F, and oil a baking sheet.
  2. Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat.
  3. Add broccoli, salt and pepper, and cook for about 5 more minutes.
  4. Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat.
  5. Stir in bread crumbs, cheddar cheese, and lemon juice.
  6. To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito).
  7. Repeat the procedure to make a second roll.
  8. Carefully lift the pastries onto the baking sheet 4 inches apart.
  9. Bake for 25-30 minutes, until golden brown.
  10. Cut slices with a serated edge knife in a gentle sawing motion.

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