poultry - serves 4

directions

1. Preheat oven to 375 degrees. Place parchment paper or aluminum foil (sprayed with non-stick spray) on a cookie sheet and set aside.
2. Combine vegetables, cheese, and Vino de Milo Tuscan Merlot Sauce in a bowl and mix well.
3. Take two sheets of phyllo and lay on a clean surface. Spray with olive oil or non-stick spray. Layer another two sheets, and spray, and then a final two sheets, for a total of six.
4. Mound about a quarter of the vegetable mixture in the center of the phyllo. Fold the top half down, and the bottom half up. Spray with olive oil, then fold the sides up to create a packet. Flip and place, seam side down, on parchment paper or aluminum foil.
5. Repeat for remaining phyllo and filling.
6. Spray tops of strudels with olive oil to help brown while cooking.
7. Bake for about 30 minutes, until tops are browned and vegetables tender. Serve hot, topping with additional Vino de Milo Tuscan Merlot Sauce as desired.

Note: if desired, you may freeze strudels before baking. Simply wrap well in plastic wrap and freeze in a ziploc bag, for up to 3 months. Even better, these strudels can cook straight from the freezer -- just spritz with olive oil and bake 10-15 minutes longer than the recipe calls for.