Wesson Recipes

Spicy Vegetable Strudel

Product Locator

Cooking Time

20 to 25 minutes

Prep Time

20 minutes

Serving Size

6 to 8

Turn up the flavor with this bold and beautiful Spicy Vegetable Strudel—an impressive, savory centerpiece made with Wesson oil. Light, crisp phyllo pastry wraps around a vibrant filling packed with spice, color, and satisfying texture, creating a dish that’s as eye-catching as it is delicious.

Sautéed in Wesson Corn Oil for smooth, balanced flavor, the filling brings together onion, garlic, cumin, oregano, and a kick of fresh chili, layered with tomatoes, peppers, carrots, corn, lentils, and black beans. Melted Monterey Jack adds creamy richness, while fresh cilantro brightens every bite. The result? A hearty, plant-forward filling with just the right amount of heat.

Brushed with oil between each delicate layer, the phyllo bakes up golden and perfectly crisp, giving way to the warm, savory center. It’s easy enough for a relaxed weekend brunch yet substantial enough to anchor a dinner party spread. Slice and serve alongside a fresh salad, roasted vegetables, or your favorite dipping sauce for a complete meal.

Whether you’re hosting family or entertaining friends, this Spicy Vegetable Strudel proves that pastry can be bold, savory, and unforgettable.

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CONTAINS:

dairy (cheese)

Ingredients

Spicy Vegetable Filling

Wesson Corn Oil 1/2 cup, divided.

Onion, diced 1 large.

Garlic, minced 2 cloves.

Oregano, dried 1 tsp.

Cumin, ground 1 tsp.

Serrano or Scotch bonnet pepper, seeds removed 1/2 - 1, finely diced.

Tomatoes, diced 1 cup.

Bell pepper, diced 1/2 cup.

Carrots, peeled & shredded 2 large.

Corn, frozen 1 cup.

Lentils, canned 1 cup, drained & rinsed.

Black beans 1 cup, drained & rinsed.

Monterey Jack cheese, shredded 1 cup, divided.

Cilantro, fresh 1/4 cup, chopped.

Pastry

Breadcrumbs, spicy or seasoned 1/3 cup.

Phyllo pastry 6 sheets.

Salt to taste.

Method

Spicy Vegetable Filling

In a large skillet over medium, heat 3 tbsp Wesson Corn Oil. Sauté onion until transparent. Add garlic, oregano, cumin and hot pepper. Sauté for 2 minutes more.

Add tomatoes, bell pepper and carrots and sauté for 4 minutes or until carrots are tender. Stir in corn, lentils, black beans, ¾ cup shredded cheese and cilantro. Season with salt to taste and set aside.

Pastry

Preheat oven to 375°F.

Working on a parchment lined surface, place one sheet of phyllo pastry on surface and brush with oil. Sprinkle surface evenly with a sixth of the breadcrumbs and top with another sheet of pastry. Repeat until all six sheets are layered together.

Assembly Method

Spoon veggie mixture 2” in from bottom along the long side of pastry evenly, shaping into a loaf, leaving 2” on either end. Using parchment as a guide, carefully roll pastry away from you forming a log. Fold ends under. Lift strudel using parchment and place on baking sheet. Brush with Wesson Corn Oil and top with remaining ¼ cup of cheese.

Bake for 20 to 25 minutes or until pastry is golden crisp.