You can pretty much fill this with whatever you like. Precook your veggies until you’ve released the juices. You don’t want them running out and ruining the strudel in the oven.
I used: brocoli, spinach, mushroom, peppers, garlic and zucchini.
For me the tedious part was dealing with the phyllo dough:
Make your crust by layering 4 pieces of phyllo for each strudel. Place down one sheet, paint with butter, add another sheet, and so on until you have 4 sheets layered.
And then make your strudel by filling with the veggie mixture and cheese, wrapping like a spring roll or burrito and then placing four on a baking sheet to cook for 20 minutes at 350 degrees until golden brown. Oh, yeah – paint some butter on top and sprinkle on some sesame seeds.
Use cheese slices instead of shreds for the best result.