A great vegetarian alternative to turkey, this tasty savoury strudel recipe is sure to be a hit with friends and family alike.

Prep Time: 20 minutes

Cook Time: 50 minutes

Serves: 4

Calories: 494









100g TOTAL Greek Yoghurt

1 tbsp olive oil

300g pack small shallots, peeled & halved

50g walnuts, chopped

30g dried cranberries

2 sprigs sage, finely chopped reserving 3 whole leaves

75ml white wine or dry sherry

3 sheets filo pastry (½ a 270g pack)

Spray olive oil

40g white breadcrumbs

1 medium egg

100g rinded goat’s cheese, cubed


For the cabbage

1 small red cabbage, finely shredded

4 clementines, 2 zested & juiced, 2 segmented

2 tbsp dark brown sugar

1 bay leaf



  1. Heat the oven to 200°C / 400°F / Gas Mark 6. Heat the oil in a frying pan, add the shallots and cook for 5 minutes until golden, cover with a lid and cook for a further 5 minutes. Add walnuts, cranberries, sage and wine and cook, loosely covered until the wine has evaporated. Cool for 10 minutes.
  2. Meanwhile, put the cabbage, zest and juice, sugar and bay leaf in a large saucepan, loosely cover and cook for 45 minutes, stirring occasionally until soft. Season well, and stir through the clementine segments.
  3. Lay a sheet of filo on the worktop and spray lightly with oil, repeat with 2 more layers. Scatter the breadcrumbs lengthways down the middle of the pastry, about 8 cm wide, leaving a 5cm space at both ends. Mix  the egg and yoghurt then mix into the shallots with the goat’s cheese. Spoon onto the breadcrumbs, fold up the short ends to cover the filling, then fold the sides over to enclose. Transfer to a large baking sheet lined with baking paper. Spray the surface with oil and season again.
  4. Bake for 25-30 minutes until deep golden and crisp. Garnish with reserved sage and serve with the braised cabbage.