Leek Strudels

Leek Strudels

Leek Strudels


Makes 9 servings


Nonstick cooking spray
2 pounds leeks, cleaned and sliced (white parts only)
1/4 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup fat-free reduced-sodium chicken broth
3 sheets frozen phyllo dough, thawed
Butter-flavored nonstick cooking spray


  1. Coat large skillet with nonstick cooking spray; heat over medium heat. Add leeks; cook and stir about 5 minutes or until tender. Stir in caraway seeds, salt and pepper. Add chicken broth; bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 5 minutes or until broth is absorbed. Let cool to room temperature.
  2. Preheat oven to 400°F. Cut each sheet of phyllo dough lengthwise into thirds. Spray 1 piece phyllo dough with nonstick cooking spray; spoon 2 tablespoons leek mixture near bottom of piece. Fold 1 corner over filling to make triangle. Continue folding, as you would fold a flag, to make triangular packet.
  3. Repeat with remaining phyllo dough and leek mixture. Place packets on ungreased baking sheet; lightly coat tops of packets with butter-flavored cooking spray. Bake about 20 minutes or until golden brown. Serve warm.

Nutritional Information

Serving Size: 1 Leek Strudel
Calories 52
Calories from Fat 9 %
Total Fat 1 g
Saturated Fat <1 g
Carbohydrate 11 g
Fiber 1 g
Protein 1 g
Sodium 107 mg

Dietary Exchange

Vegetable 2

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