Pumpkin, bacon and cabbage strudel
Ingredients
- 700g butternut pumpkin, peeled and deseeded
- 50g bacon, fat trimmed and sliced
- 195g cabbage, thinly shredded
- 100g corn kernels, fresh
- 180g low fat ricotta cheese
- 4 scallions/spring onions/eshallots, thinly sliced
- 2 eggs, whisked
- Salt and pepper
- 3 sheets (57g filo pastry)
- Canola spray