Cheesy Squash Strudel
12 sheets of Filo pastry
Olive oil to brush
250g Winter squash, diced
1 medium Shallot, diced
50g Roquefort, crumbled
50g Pecorino Romano, grated
3-4 fresh Thyme sprigs
5-6 tbsp Olive oil
- Preheat the oven to 180C (fan forced).
- Heat up 2 tablespoons olive oil in a pan. Sautee the shallots, then add the diced winter squash and thyme sprigs. On low-medium heat cook squash until softened.
- In a bowl, mix ricotta, Roquefort, Pecorino Romano and eggs. Stir in the cooked squash and season with salt and pepper.
- Place one of the filo sheets on the working surface. Brush with olive oil then place another filo sheet on top and brush again with olive oil. Repeat to use up half of the filo sheets (6).
- Pour half of the mixture in the middle of the filo pastry, and arrange it down lengthwise
- Fold the two short edges on the top of the mixture, then roll up the pastry lengthwise
- Repeat the process with the remaining half.
- Brush the top of the pastry with olive oil, and bake the strudel for 18-20 minutes until golden and crisp.
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