Recipe for mediterranean vegetable wellington?

Thank you for asking for a recipe....hope you give this a try because it is DELICIOUS!! It may not be exactly what you're looking for, but it's very good. (It's as close to a Wellington as you'll get because of the fillo dough.)



Vegetable Strudel



Serves 6 to 8.



This can be assembled up to several days in advance and refrigerated, tightly covered with plastic wrap.



1 to 2 tbsp. butter

2 c. minced onion

1 large carrot, in small dice

2 c. finely shredded cabbage

2 c. minced broccoli

1/2lb. mushrooms, minced

1 tsp. salt

1 tsp. caraway seed

1 tbsp. minced garlic

1 to 2 tbsp. fresh lemon juice

5 tbsp. minced fresh dill

5 green onions, minced (greens included)

Freshly ground black pepper

1 c. crumbled feta cheese

3/4c. fine bread crumbs, divided

1/2c. olive oil

1 lb. phyllo pastry



To make the filling, melt butter in a large, deep skillet over medium heat. Add onion and cook for 5 minutes, then add carrot, cabbage, broccoli, mushrooms and salt. Continue to cook over medium heat, stirring intermittently, until vegetables are just tender (about 5 minutes). Remove from heat, stir in caraway, garlic, lemon juice, dill, green onions, black pepper to taste, cheese and1/2cup of bread crumbs. Brush a 9- by 13-inch baking pan with a little olive oil. Lay a sheet of phyllo in the pan and brush it lightly with oil. Place another sheet on top and brush with oil again. Continue layering phyllo, brushing oil between layers until you have a stack of about 12 leaves. (The phyllo will be slightly larger than the pan, but it's OK to let it climb up the sides a bit.)



Sprinkle phyllo stack with remaining bread crumbs and then add the filling, spreading it to within1/2inch of the edges. Layer more phyllo over the filling, brushing each layer with olive oil, including the very top. Use the entire pound of phyllo. Using a serrated knife and a gentle sawing motion, cut unbaked strudel into squares and bake in preheated 375-degree oven for 30 to 35 minutes, or until crisp and brown. Serve hot or warm.



Nutrition information per serving:

Calories 435 Fat 20 g Sodium 813 mg



If you (or anyone) tries this recipe---let me know!Recipe for mediterranean vegetable wellington?
dunnoRecipe for mediterranean vegetable wellington?
Im from the Mediterranean but I have never heard of that before.Recipe for mediterranean vegetable wellington?
Dont know but it sounds yummy.
i think that you would be better off if you made a terrine, instead of this wellington