Roasted fall veggies, hearty lentils, creamy goat cheese and pecan pesto in a golden-brown phyllo crust … better watch out, turkey. This meatless main is set to steal the show.
The roasted root vegetables, lentils, and pecan pesto can all be made ahead of time. Just store them in the fridge until you are ready to stuff and roll your strudel!
Phyllo dough can be a bit finicky, but the trick to make it easy to work with is to make sure it stays moist. Drape a damp cloth over the sheets whenever you are not actively using them.