Vegetable Strudel

Sonoma Modern American
Vegetable Strudel
Serves 4

Ivory Lentils
¼ cup ivory lentils
1 T carrot brunoise (brunoise is a very small dice)
2 T onion brunoise
1T celery brunoise
¼ bay leaf
1 tsp chopped garlic
¾ cup vegetable stock
1 T olive oil
Soften onion, carrot, celery, bay and garlic in oil. Add lentils and toss. Add stock. Bring to a boil, then turn to simmer. Cook until tender and liquid is gone. If still firm when liquid is gone add more stock a little at a time. When tender let stand 5 minutes. Season with salt and pepper.

¼ cup marinated, cooked and diced zucchini
¼ cup marinated, grilled and diced eggplant
2 T chopped sun dried tomatoes
¼ cup chopped cooked spinach
4 T feta cheese
3 T chopped basil
Combine with cooled lentils. Season to taste with salt and pepper.

3 sheets filo
¼ # melted butter or clarified butter
Lay one sheet of filo out flat. Lightly brush with butter. Lay second sheet on top. Brush lightly with butter. Repeat with the third layer. Place filling 1 ½" from one end to the other lengthwise. Roll tightly into a log. Transfer to a parchment paper line sheet pan (wax paper will work). Brush with butter and bake at 350 * until golden. Cut in 4. Serve with a salad on top. Enjoy!!!!!