Leek, Feta and Sausage Strudel

Karry Hosford
  • Yield: 8 servings

The strudels can be made and stored in the freezer, then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets.


2tablespoons olive oil
4cups sliced leek
1/2teaspoon dried thyme or 1 teaspoon fresh minced thyme
1teaspoon oregano
1-- (14-ounce) pacakge sausage-style soy crumbles
1cup feta cheese, crumbled
10-- sheets (11-inch long) phyllo dough
-- Vegetable cooking spray


  1. Preheat oven to 350 degrees.

  2. Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano.  Sauté 10 minutes.
  3. Arrange a sheet of phyllo dough on the counter.  Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up.  Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese.
  4. Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal.  Arrange on a baking pan with the seam side down.  Spray the top of the strudel with vegetable cooking spray. Repeat with remaining ingredients. Bake for 25 minutes until golden brown.  Slice and serve. Yield: 2 strudels, 8 slices each.

Nutritional Info *per serving

  • Calories 308
  • Fat 15g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3.2g
  • Monounsaturated Fat 5.3g
  • Cholesterol 17mg
  • Sodium 690mg
  • Carbohydrate 11.7g
  • Protein 9.6g