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Full Online Book HomeLearning KitchenBreakfastandbrunches - Miscellaneous Spinach Strudel
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Breakfastandbrunches - Miscellaneous Spinach Strudel Post by :hereger Category :Learning Kitchen Author :Unknown Date :December 2011 Read :536

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Breakfastandbrunches - Miscellaneous Spinach Strudel

Phyllo (strudel dough
8 oz. pkg. frozen chopped spinach, thawed and well drained
4 eggs
1 cup Parmesan cheese
1/4 cup chopped bunch of fresh dill (fresh if possible; dry okay too)
1 tablespoon fresh garlic
fresh pepper
salt (if you have to)
melted butter

DIRECTIONS:
Preheat oven to 375.

Defrost and drain spinach dry as possible.

Add eggs, parmesan cheese, 1/4 cup chopped dill, garlic and fresh pepper. Very little salt is needed because cheese is salty.

Follow directions of Phyllo box to defrost.

Coat 3 to 6 sheets with melted butter.

Arrange spinach mixture 1-1/2 to 2-inches high.

Then roll tightly; tuck ends inside. Bake until golden brown about 25 minutes.

Important! Let cool down before cutting. Strudel can be frozen and baked at later date.

Variation: Use same ingredients, but substitute fresh mashed potatoes, chopped onions and sauteed dry mushrooms for spinach.
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