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© Meredith Corporation. All rights reserved. Used with permission.
Place spinach in large colander; set aside. Bring 4 cups water to a boil in a large saucepan. Add peppers, squash, carrots, mushrooms and green onions; cook 2 to 3 minutes. Pour over spinach to drain; rinse immediately with cold water. Drain well, pressing out excess moisture. Transfer vegetables to a large bowl. Stir in the sun-dried tomatoes, 2 tablespoons Parmesan, oregano, salt, blackpepper and ground red pepper. Set filling aside.
Preheat oven to 375°F. Coat a large baking sheet with cooking spray. Place 1 sheet of phyllo on a dry kitchen towel. (Keep remaining sheets covered with plastic wrap to prevent drying out.) Coat phyllo with cooking spray. Place another sheet on top; coat with cooking spray . Sprinkle with half of the breadcrumbs. Place 2 more sheets of phyllo on top, coating each with cooking spray . Sprinkle with remaining crumbs. Add remaining 2 sheets of phyllo, coating each with cooking spray .
Spoon filling along 1 long side of phyllo stack, about 1 1/2 inches from edges. Fold in the short sides over the filling. Starting from the long side with filling, roll up into a spiral.
Place strudel, seam-side down, on the prepared baking sheet. C oat top with cooking spray . Using a sharp knife, score into 8 slices, cutting through the top layer only. Sprinkle with the remaining 1 tablespoon Parmesan.
Bake for 25 to 30 minutes or until the strudel is golden. Let stand for 10 minutes before serving. To serve, cut along scored lines into slices.