Recipe - Vegetable Strudel

3 cup Chopped fresh broccoli
3 cup Chopped fresh cauliflower
2 One half cup Chopped carrots
2 tablespoon Butter
1 Large onion, coarsely chopd
3 Eggs
2 teaspoon Minced fresh parsley
1 One half teaspoon Dried basil, crumbled
One half teaspoon Dried tarragon, crumbled
1 teaspoon Salt
Freshly ground pepper
1 pound Swiss or cheddar, shredded
14 Phyllo sheets
6 tablespoon Butter, melted
Sesame seeds, optional
1 Recipe Hollandaise Sauce

Combine broccoli, cauliflower and carrots in steamer.
Place over boiling water and steam until crisp tender. Let cool slightly.
Melt butter in medium skillet over medium heat. Add onion and garlic. Cover
and cook, stirring occasionally, until golden. Let cool slightly. Combine
eggs, parsley and seasoning in large bowl and beat well. Add steamed
vegetables, onion mixture, and shredded cheese. Mix gently but thoroughly.
Preheat oven to 375. Oil large baking sheet and set aside. Place 1 phyllo
sheet on work surface (cover remaining phyllo with plastic wrap to prevent
drying.) Brush with melted butter. Stack remaining phyllo sheets on top,
brushing all but the last sheet with butter. Spread vegetable mixture onto
dough, leaving 3" border on all sides. Fold in short ends of dough, then
fold in long sides, overlapping at center. Brush with butter to seal.
Carefully transfer strudel to prepared baking sheet. Brush top with butter.
Sprinkle with sesame seed if desired.
Bake until golden, about 20 to 30 minutes. Transfer to heated platter and
serve immediately. Accompany with Hollandaise sauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini