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  • Writer's pictureSoyfoodscouncil

Leek, Feta and Sausage Strudel

This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano. 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.

Ingredients 2 tablespoon of olive oil

4cups sliced leek

1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme

1 teaspoon oregano

1 (14-ounce) sausage-style soy crumbles

1 cup feta cheese, crumbled

10 sheets of 11-inch long phyllo dough

vegetable cooking spray

Instructions Preheat oven to 350 degrees.Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes.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.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.

Notes Yield: 2 strudels, 8 slices each.Serving size: 2 slices.

CALORIES 308 (44% from fat); FAT 15g (sat fat 3.5g, mono fat 5.3g, poly fat 3.2g); PROTEIN 9.6g; CARBOHYDRATE 11.7g; CHOLESTEROL 17mg; IRON 2.6mg; SODIUM 690mg; CALCIUM 172mg;

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