Filo Strudel with Port Wine Sauce

Strudel
1 Large courgette, cut into small cubes
1 Small aubergine, cut into small cubes
1 Clove of garlic, crushed
150g Leeks, roughly chopped
250g Ricotta cheese
250g Cream cheese
5 Tomatoes, skinned, de-seeded and chopped
18 Pieces of filo pastry (23cm x 15cm)
A little olive oil
Salt and pepper to season

Sauce
2tbsp Olive oil
1 Large onion, sliced
1 Large courgette, sliced
2 Cloves of garlic, crushed
100ml Vegetable stock
200ml Red wine
Good glug of port (optional)
25g Butter, cold and cubed (optional)


1. Heat some olive oil in a pan and fry the aubergine and courgettes with the garlic and seasoning for a couple of minutes. Drain well in a large colander.
2. Repeat the first step with the leeks. Drain them for as long as you can - this makes the filling good and solid.
3. Mix the cheeses together in a large bowl with a good amount of seasoning until smooth (it helps to warm cheese in a microwave to soften it).
4. Fold in the aubergine, courgette, leeks and tomatoes, then chill for two hours.
5. Preheat the oven to 200C
6. Lay out six pieces of pastry on a lightly floured surface, and brush with olive oil, then cover with another layer and brush again. Add a final layer, but this time only brush the edges of the pastry.
7. Divide the chilled filling among the six rectangles and place it in a sausage shape towards the bottom edge of the pastry.
8. Fold the bottom edge over the filling, tuck in the sides then roll up into a tight parcel and brush with olive oil.
9. Put the strudels on a baking tray and cook in the oven for 25 minutes.
10 To make the sauce, heat the oil in a pan and cook the onion, courgette and garlic with seasoning until soft.
11. Add the stock and reduce down to nearly nothing.
12. Add the wine and port and reduce by at least half.
13. Just before serving, whisk in the butter to give it a really great shine. This is optional. Serve the sauce in a separate jug.