German Spring Vegetable Strudel

1Preheat oven to 375°F (190°C).

2Heat olive oil (1 tablespoon) in a large pan over medium heat. Add leek (1) and sauté until soft, about 3 minutes.

3Add spinach, carrots, peas (½ cup), and asparagus to the pan. Cook until the vegetables are just tender, about 5 minutes.

4Stir in the parsley, thyme, salt (1 teaspoon), and pepper. Remove from heat.

5Let the vegetable mixture cool slightly. Then, mix in the ricotta and feta cheese (¼ cup).

6On a clean work surface, lay out one sheet of phyllo dough (1 package). Brush lightly with olive oil (1 tablespoon). Lay another sheet on top and brush with oil again. Repeat until you have 4 layers.

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

8Roll 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.

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

10While the strudel is baking, prepare the herbed cream sauce. Heat the heavy cream (1 cup) in a small saucepan over low heat. Do not boil. Stir in the dill, chives, salt (1 teaspoon), and pepper. Cook until the sauce has slightly thickened, about 5 minutes.

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