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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

Click below to download : Breakfastandbrunches - Miscellaneous Spinach Strudel (Format : PDF)

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

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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8 medium potatoes 2 10 ounce pkg frozen chopped spinach -- thawed and squeezed dry 6 scallions -- diced 1 15 ounce con reduced-fat ricotta -- or fat free cheese 1 lemon -- Juice of Salt and pepper -- to taste 6 matzos -- up to 8 2 cups grated mild white cheese -- such as mozzarella INSTRUCTIONS:Bake or microwave the potatoes in their skins until tender; cool. Peel and cut into 1/4-inch-thick slices. Preheat the oven to 350 degrees. In a mixing bowl, combine the spinach, scallions, ricotta cheese, lemon juice, and salt and pepper. Soak the matzos in warm

Breakfastandbrunches - Miscellaneous Seafood Strudel Breakfastandbrunches - Miscellaneous Seafood Strudel

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1/2 cup onion, chopped 4 Tblsp. butter 1 lb. mushrooms, chopped 2 cloves garlic, chopped 1/2 cup plus 1 Tblsp. Madeira wine 1/2 cup sour cream 4 oz. cream cheese 1/2 tsp. dill weed 1 egg yolk 1/4 tsp. salt pepper 10 sheets phyllo dough melted butter DIRECTIONS: Preheat oven to 350.Saute onions in butter; add mushrooms. Add garlic and 1/2 cup Madeira and saute until all liquid evaporates. Remove from heat and cool. Combine cream cheese, dill, remaining wine, yolk, salt, pepper and sour cream. Stack phyllo sheets on top of each other, 5 per strudel, brushing melted butter between