• Gather all ingredients before starting the recipe.

Strudel Filling

• Pre-heat oven to 375℉
• Heat 2 tbsp olive oil in a medium sized skillet over medium high heat.
• Add 1 medium onion, chopped and 1 tbsp dried basil and sauté until onion is soft, about 5 minutes. Add 1 clove grated garlic and sauté until the garlic is fragrant, but not browned, about 1 minute.
• Drain one 14 oz jar of artichokes. Check each artichoke for tough outer leaves and remove, then chop the artichoke and add to garlic, onion and basil. Add 1/4 cup white wine or chicken stock and simmer until wine has reduced by half, 2-3 minutes.
  
• Remove from heat, allow to come to room temperature, then combine with 1 1/2 cup crumbled feta cheese.
  

Assembly

• Layer 8 filo sheets, one at a time and spray each sheet with vegetable spray. Cover the unused filo sheets with a damp kitchen towel or damp paper towel to keep the remaining filo from drying.
• Spread artichoke and feta mixture along the long edge of the pastry,
  
• Fold in edges before rolling, then roll filo in a jelly roll fashion and place on parchment lined cookie sheet, brush with melted butter.
  
• Slice pastry, on a diagonal, 2/3 of the way through before baking; this will allow you to slice each piece using a serrated knife after the strudel is baked without shattering the filo dough.
  
• Place in a pre-heated 375°F oven and bake for about 40 minutes or until the strudel has a nice even golden color.
• Remove strudel from oven, allow to cool slightly, then cut the slices with a serrated knife.

Serving

• As an appetizer, add a generous spoonful of the vinaigrette in the center of a serving plate and spread evenly in a circle. Place 2 slices of strudel on top of the vinaigrette, sprinkle with crumbled feta and fresh basil. Serve extra vinaigrette on the side.
  
• As a small bite, place slices of strudel on a long platter, center the piquillo vinaigrette in the center, garnish with fresh basil.