SAUTEED BRUSSEL SPROUT STRUDEL

Trim bottom stems of Brussels sprouts and quarter; set aside.

Melt 2 tbsp of the butter in large nonstick skillet over medium-high heat. Add Brussels sprouts, green onions, garlic, crushed chilies and salt; cook for about 8 minutes or until tender crisp and golden. Remove from heat and let cool slightly.

Stir ricotta and cheddar cheeses into skillet to coat evenly.

Melt remaining butter. Lay 1 sheet of the phyllo onto work surface and brush lightly with some of the butter. Repeat with another 3 sheets of phyllo. Place about half of the Brussels sprouts mixture into centre of phyllo to make a 3-inch wide rectangle, leaving 2 inches on short ends. Fold in short ends and then fold over 1 side and roll up. Place seam-side down on baking sheet lined with Longo’s Essentials Parchment Paper.

Repeat with remaining butter, phyllo and Brussels sprouts mixture to make a second strudel. Brush any remaining butter overtop of strudels. Score each strudel twice to make 3 servings each.

Bake in preheated 400°F oven forabout 15 minutes or until golden. Let cool slightly before slicing. Drizzle with glaze, if using.

Sprinkle greens, if using, onto a serving platter and top with strudel pieces to serve.