Vegetable Strudel

• 1 1/2 cups sharp cheddar cheese, shredded (6 oz)
• 1 1/2 cups broccoli, chopped and cooked
• 1 cup cauliflower, chopped and cooked
• 1 cup carrot, chopped and cooked
• 1 garlic clove, minced
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon basil, dried
• 1/2 teaspoon tarragon, dried
• 1/4 teaspoon pepper
• 7 sheets frozen phyllo pastry, thawed in the refrigerator
• melted butter or margarine

1. Combine first 10 ingredients in a large bowl. Stir well.
2. Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
3. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.

cheddar cheese, broccoli, cauliflower, carrot, garlic, eggs, salt, basil, tarragon, pepper, phyllo pastry, butter

Taken from www.food.com/recipe/vegetable-strudel-346501 (may not work)