Sea Veggie Strudel
Recipe courtesy Christine Waltermyer

Serves 8-10

Ingredients:
2 onions, sliced into thin half moons
2 cups carrots, cut into thin matchsticks
1 1/2 cups arame, rinsed and soaked until tender, about 5 minutes
2/3 cup apple juice
1 tablespoon shoyu or tamari soy sauce
1 box frozen whole grain filo dough, thawed
Olive oil cooking spray

Preheat oven to 350 degrees.

Directions:
In a medium sauce pan, place onions on the bottom.  Add carrots and arame on top. Cover with apple juice and a few drops of soy sauce. Cover and bring to gentle boil.  Reduce heat to simmer on medium-low for 30 minutes. Check periodically to make sure that all of the liquid hasn’t evaporated, (if it has add a little more apple juice.)

Add remaining soy sauce to cooking arame and cook for 10 more minutes. Uncover and increase heat to evaporate any liquid. Transfer cooked arame to a stainless steel bowl, or spread out on a cookie sheet to cool.

To prepare filo dough, carefully peel away one sheet and place on lightly oiled cookie sheet. Fold the length in half so that you have a smaller rectangle to work with, and spray lightly with olive oil cooking spray.  Repeat until you have 6 layers.

Spread arame filling evenly over filo dough, leaving about 2 or 3 inches uncovered at the top.  Roll from the bottom side up toward the top like a big jelly roll, neatly tucking arame in the filo dough as you go. When rolling is complete, make sure the seam is underneath the roll, and proceed to slice into 1-inch slices with a sharp or serrated knife. 

Bake for 30-40 minutes, until golden. Cool for 10 minutes before serving either warm or at room temperature.