Leek, Artichoke and Fennel Strudel
- ½ pound Red Bliss potatoes, scrubbed
- Kosher salt
- ¼ cup extra virgin olive oil
- 2 large leeks, white part only, trimmed of roots and tough outer leaves, sliced ¼ inch thick crosswise, and swirled vigorously in a bowl of cold water to remove any grit
- 2 small fennel bulbs, trimmed of stalks and tough outer layers, cut lengthwise in half, cored, and thinly sliced crosswise
- Freshly ground black pepper
- ½ pound trimmed baby artichokes (about 1¼ pounds, untrimmed), cut into quarters (if baby artichokes are unavailable, substitute a 9-ounce package frozen artichoke hearts, thawed)
- 6 small or 4 large garlic cloves, finely chopped
- ½ teaspoon fennel seeds
- ½ teaspoon ground coriander
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh rosemary
- ½ cup dry white wine
- ½ cup water
- 1 cup chopped fresh flat-leaf parsley
- 2 teaspoons freshly squeezed lemon juice
- About 2 ounces (½ cup) freshly grated Parmesan
- About 5 ounces (1 cup) crumbled feta cheese
- 8 sheets phyllo dough
- ½ stick unsalted butter, melted
Instructions:
This versatile phyllo pastry roll is stuffed with an aromatic combination of leeks, artichokes, fennel, potatoes, and goat cheese.
- Chop the potatoes into ¼-inch dice. Put into a small pot, add cold water to cover by 1 inch, and season with salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain and let cool.
- While the potatoes are cooking, heat the olive oil in a large sauté pan over medium heat. Add the leeks and fennel and season with salt and pepper. Cook for 5 minutes until they begin to get tender. Add the artichokes, garlic, fennel seeds, coriander, thyme, and rosemary and cook until the leeks and fennel are tender, 5 to 7 minutes. (If using frozen artichoke hearts, wait to add them until the next step.)
- Add the wine and water. Continue cooking, stirring occasionally, until the artichokes are tender and the liquid has evaporated, about 8 minutes. Add the potatoes and toss well. Let cool.
- Preheat the oven to 350°F.
- Add the parsley, lemon juice, Parmesan, and feta cheese to the vegetables and toss well. Taste for seasoning and adjust as necessary.
- Lay a sheet of phyllo dough out on the counter with a long edge toward you. Brush with a thin coat of melted butter. Carefully position a second sheet of phyllo atop the first and brush it with a teaspoon of melted butter. Continue until you have a stack of 4 phyllo sheets. Arrange half of the vegetables in a narrow mound running along the bottom edge of the phyllo stack. Roll up tightly. Brush the log with 1 teaspoon butter. Repeat to make a second log.
- Trim the ends of the logs, then cut each log into 4 pieces. Set on a buttered baking sheet. Bake until golden brown, about 45 minutes.
- Arrange on a platter, or place 2 pieces on each of four warm plates.