Vegetable Strudel(6 To 8 Servings)

• 3 c. fresh broccoli, chopped
• 3 c. fresh cauliflower, chopped
• 2 1/2 c. carrots, chopped
• 2 Tbsp. butter
• 1 large onion, chopped
• 2 cloves garlic, mashed
• 3 eggs
• 2 tsp. parsley
• 1 1/2 tsp. basil
• 1/2 tsp. tarragon
• 1 tsp. each: salt and pepper
• 1 lb. Cheddar cheese, shredded
• 14 phyllo pastry sheets
• 6 Tbsp. melted butter

1. Combine broccoli, cauliflower and carrots; steam until just tender.
2. Cool.
3. Cook onion and garlic in 2 tablespoons butter until soft.
4. Cool.
5. Combine eggs and seasonings and beat well. Add vegetables, onion mixture and cheese.
6. Oil a large baking sheet and set aside.
7. Keep phyllo dough sheets covered with a lightly dampened towel while you work.
8. Take the first sheet, brush with melted butter and continue to stack and butter each sheet, but the last.
9. Spread with vegetables, leaving a 3-inch border all around.
10. Fold short ends of dough in, then fold and overlap the long sides and seal with melted butter.
11. Put on oiled sheet.
12. Bake at 375u0b0 for 20 to 30 minutes.
13. Serve with Hollandaise Sauce.

fresh broccoli, fresh cauliflower, carrots, butter, onion, garlic, eggs, parsley, basil, tarragon, salt, cheddar cheese, pastry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997057 (may not work)