MORE FUN WITH PHYLLO—this time a strudel filled with a sweet mix of roasted winter vegetables bound together with creamy goat cheese. To serve it as a main course, I place the still-warm strudel on a bed of lightly dressed greens. Some crusty French bread finishes the meal. You also can serve this strudel as an appetizer or hors d’oeuvre without the salad.

SERVES 4

INGREDIENTS

FOR STRUDEL:

• 1 fennel bulb, diced, stalks discarded, and feathery leaves chopped
• 1 large beet, peeled and cut into ⅓-inch dice
• 1 delicata squash or ½ pound butternut squash, peeled, seeded, and cut into ⅓-inch dice
• 1 medium-size leek, white part only, thinly sliced
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 8 ounces mild fresh goat cheese, such as Montrachet, at room temperature, crumbled (about 2 cups)
• ¼ cup (½ stick) butter, melted
• 12 sheets phyllo dough (about 14 × 18 inches each), defrosted if frozen

FOR SALAD:

• 2 tablespoons white (clear) balsamic vinegar
• ½ teaspoon sugar
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 8 to 10 cups torn mixed salad greens or mesclun, including some bitter or strong-tasting greens such as frisée, escarole, or watercress

INSTRUCTIONS

FOR STRUDEL:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a large bowl, combine the fennel bulb, beet, squash, and leek. Add 2 tablespoons of the oil and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan. Do not wash the bowl.
3. Roast for about 25 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking. Remove from the oven and reduce the temperature to 375°F.
4. Return the vegetables to the bowl and mix in the fennel leaves. As lightly as possible, mix in the goat cheese. If you mix too vigorously, the beets will stain the cheese and vegetables a lurid pink (which is okay for Valentine’s Day), so it is preferable to mix lightly and leave the goat cheese in small chunks.
5. In a small bowl, combine the remaining 2 tablespoons oil and butter.
6. Open 1 sheet of the phyllo on a work surface. Brush with some of the butter mixture. Top with 5 more sheets of phyllo, brushing each with the butter mixture before placing another sheet on top. Spoon half the filling along the short end of the phyllo, leaving a border of about 1½ inches on each end. Fold the long sides in to enclose the filling. Roll the phyllo and filling over onto itself to form a roll. Place seam side down on a baking sheet. Brush with more of the butter mixture. Repeat with the remaining phyllo sheets and filling to make a second strudel.
7. Bake for about 25 minutes, until the strudels are golden brown.
8. Meanwhile, make the salad.

FOR SALAD:

1. In a small bowl, whisk together the vinegar and sugar. Gradually drizzle in the oil, whisking until emulsified. Season with salt and pepper to taste.
2. Place the greens in a large salad bowl.
3. When the strudels are done, add the dressing to the salad and toss to mix.
4. Divide the salad among four plates. Cut each strudel into 8 slices. Arrange 4 slices of strudel on each plate on top of the salad. Serve at once.

TIPS FOR HANDLING PHYLLO:

• Phyllo is one of the easiest pastry doughs to work with. Here are some tips to guarantee your success.
• Look for phyllo in the frozen food section of your supermarket. You will get the best results buying the pastry from a market that turns over its stock regularly, as the dough does dry out over time.
• Store phyllo in the freezer for up to 2 months or in the refrigerator for up to 1 week. Phyllo dough can be frozen, defrosted, and refrozen without a significant loss of quality. Defrost frozen phyllo in the box at room temperature for about 5 hours.
• When working with phyllo, prepare all your other ingredients before you open the box.
• Work on a clean, dry surface.
• Work with one sheet of phyllo at a time. Keep the remaining phyllo covered with plastic wrap, then a damp towel. Do not leave the phyllo uncovered for more than a few minutes.
• Brush each sheet of phyllo with butter or oil. To lighten a dish, spray the phyllo with a mist of cooking oil or nonstick cooking spray instead.
• When brushing, work from the edges to the center to prevent the edges from cracking.
• Reroll any unused phyllo in plastic and seal tightly. Refrigerate or refreeze.