VEGGIE & BEAN STRUDEL

Veggie & Bean Strudel image

Provided by Mandy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, chopped
1 garlic clove, crushed
2 tablespoons tomato paste
2 cups frozen stir fry vegetables, thawed
420 g cannellini beans, canned, rinsed & drained
6 sheets phyllo pastry
1/2 teaspoon dried herbs
cooking spray

Steps:

Preheat oven to 190°C.
Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil.
Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes.
Remove from heat, season to taste.
Lightly spray each phyllo sheet with oil, arrange in a stack on tray.
Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling.
Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.

Nutrition Facts : Calories 250.4, Fat 2.1, SaturatedFat 0.5, Sodium 208.3, Carbohydrate 45.9, Fiber 7.9, Sugar 2.6, Protein 12.9