Pumpkin, bacon and cabbage strudel
Serves:  6
Average: 4 (2 votes)
Difficulty:
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Saved:
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Recipe by: Dominique Rizzo
healthy savoury strudel recipe made with filo pastry. Light strudel low in gluten. Perfect recipe idea for a lunch menu or finger food for entertaining
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Pumpkin, bacon and cabbage strudel
Ingredients:
Pumpkin, bacon and cabbage strudel
Method:
Pumpkin, bacon and cabbage strudel
  1. Pre heat the oven to 180°C not fan forced
  2. Dice the pumpkin into 2cm chunks and steam for 6 minutes until just cooked through, set the pumpkin aside in a large bowl to cool
  3. Heat a non stick pan over moderate temperature and add the sliced bacon. Cook the bacon for 3 minutes until just browned and add in the shredded cabbage and corn. Stir for 3 minutes until the cabbage just starts to wilt, add the bacon and cabbage mixture to the pumpkin
  4. Crumble in the ricotta and add the sliced shallots. Pour in the whisked eggs and season generously with salt and pepper. Toss the ingredients together gently to cover with the egg mixture
  5. Place a sheet of baking paper onto your baking tray and lay down one of the sheets of filo pastry, spray the sheet of filo with the canola spray or olive oil spray and top with a second layer of filo, repeat this again and finish with the third layer of filo
  6. Place the mixture into the centre of the filo and then bring up the sides of the filo to cover the mixture twisting up the ends. Spray the outer layer of filo lightly with canola spray and bake the strudel for 40 minutes until golden and firm to touch
  7. Allow the strudel to cool for 4 - 5 minutes, slice and serve with a leaf salad
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