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Lamb Broccoli Strudel

 Lamb Broccoli Strudel
When my husband was on his second helping of this dish, I surprised him by telling him the ingredients— two foods he's not especially fond of. Now he asks for this dish often!
6 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 1 pound ground lamb or pork
  • 1 medium onion, chopped
  • 2 cups chopped fresh broccoli, blanched
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 cup dry bread crumbs
  • 1 garlic clove, minced
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 20 sheets phyllo dough (14 inches x 9 inches)
  • 1/2 cup butter, melted


  • In a skillet, cook lamb and onion over medium heat until no longer
  • pink; drain and cool. In a large bowl, combine the broccoli,
  • cheese, sour cream, bread crumbs, garlic, seasoned salt and pepper.
  • Mix in meat and onion.
  • Place 1 sheet of phyllo dough on a piece of waxed paper. Brush with
  • butter; continue layering with 9 more sheets of dough, brushing each
  • with butter. Keep remaining phyllo dough covered with plastic wrap
  • and a damp towel to prevent it from drying out. Spoon half of the
  • meat mixture on dough. Roll up, jelly-roll style, starting with the
  • short end.
  • Place the roll, seam side down, on a greased baking sheet. Repeat

2 of 2

Lamb Broccoli Strudel (continued)

Directions (continued)

  • with remaining dough and filling. Brush tops of rolls with remaining
  • butter. Bake at 350° for 45-50 minutes or until golden brown.
  • Cool for 10 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 1 slice equals 607 calories, 35 g fat (18 g saturated fat), 119 mg cholesterol, 875 mg sodium, 50 g carbohydrate, 3 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.