Broccoli Strudel

Step 1: Thaw wrapped phyllo if frozen (takes about 1 or 2 hours), preheat oven to 375 Fahrenheit and oil a baking sheet.

Step 2: Heat 1 tablespoon olive oil or melt butter over medium heat in a large skillet, add onion and saute for 5 minutes.

Step 3: Add broccoli, salt and pepper; cook, stirring for another 5 minutes.

Step 4: Add garlic; saute until broccoli is just tender (about 5 minutes) and remove from heat.

Step 5: Stir in breadcrumbs, cheese and lemon juice; taste and adjust seasonings.

Step 6: Unwrap thawed phyllo sheets; take out 10 sheets; rewrap remaining sheets tightly (must be airtight) and refrigerate.

Step 7: Cover sheets you are using with a clean damp tea towel (phyllo dries out very quickly).

Step 8: Place one sheet of phyllo on a clean and dry surface; brush top lightly with oil; repeat until you have a pile of 5 sheets.

Step 9: Add half the filling to the short end of the phyllo sheets, leaving a 1/2 inch border on the sides; fold in sides and gently roll until you have a nice little log.

Step 10: Brush with more olive oil, carefully lift pastry and place on the oiled baking sheet.

Step 11: Repeat this procedure with the remaining 5 sheets to make a second roll and place next to the first roll on your baking sheet.

Step 12: Bake for 25 to 30 minutes until golden and crisp.

Step 13: Cut strudels with a serrated knife using a gentle sawing motions; serve hot or at room temperature.