German Spring Vegetable Strudel

1.Preheat oven to 375°F (190°C).

2.Heat olive oil in a large pan over medium heat. Add leek and sauté until soft, about 3 minutes.

3.Add spinach, carrots, peas, and asparagus to the pan. Cook until the vegetables are just tender, about 5 minutes.

4.Stir in the parsley, thyme, salt, and pepper. Remove from heat.

5.Let the vegetable mixture cool slightly. Then, mix in the ricotta and feta cheese.

6.On a clean work surface, lay out one sheet of phyllo dough. Brush lightly with olive oil. Lay another sheet on top and brush with oil again. Repeat until you have 4 layers.

7.Place the vegetable-cheese mixture along one of the long edges of the dough, leaving a little border at the edges.

8.Roll the dough around the filling, tucking in the ends as you go. Place the strudel seam-side down on a baking sheet lined with parchment paper.

9.Bake for 25-30 minutes, or until golden brown.

10.While the strudel is baking, prepare the herbed cream sauce. Heat the heavy cream in a small saucepan over low heat. Do not boil. Stir in the dill, chives, salt, and pepper. Cook until the sauce has slightly thickened, about 5 minutes.

11.Serve the strudel warm, slices topped with herbed cream sauce.