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Full Online Book HomeLearning KitchenVegetables - Cheese And Spinach Strudel With Warm Tomato Relish
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Vegetables - Cheese And Spinach Strudel With Warm Tomato Relish Post by :Methodical Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2722

Click below to download : Vegetables - Cheese And Spinach Strudel With Warm Tomato Relish (Format : PDF)

Vegetables - Cheese And Spinach Strudel With Warm Tomato Relish

1 (10 oz.) pkg. frozen chopped spinach
1/2 pound ricotta cheese
1 cup mozzarella cheese -- grated
2/3 cup freshly grated parmesan cheese
2 pinches ground nutmeg
6 phyllo dough sheets -- measuring 14 by 18 inches each
3 tablespoons unsalted butter
dry bread crumbs -- fine
2 tablespoons olive oil
1 small onion -- minced
1 celery stalk -- minced
4 large Florida tomato -- cored, seeded and coarsely chopped
1/2 cup carrot -- grated
1 teaspoon fresh thyme -- 1/2 tsp. dried*
1 teaspoon fresh lemon juice
2 teaspoons fresh parsley -- chopped

Cook the spinach according to the package directions and cool on a plate. Squeeze out the excess moisture by hand and mix with the cheeses in a bowl. Stir in the nutmeg and salt and pepper to taste.

Preheat the oven to 375 degrees.

To assemble, lay a sheet of phyllo on your work surface with a short edge facing you. Brush it lightly with butter and sprinkle with crumbs. Repeat this layering until all the sheets of phyllo are used.

About 3 inches in from the short edge facing you, arrange the filling in a mounded row about 3 inches wide, leaving about 3 inches uncovered along each long edge so you can fold the sides over. Fold the sides of the phyllo over the filling, then fold the short end of exposed phyllo over the filling. Continue to roll the phyllo into a log. Poke 2 small steam vents in the top with a paring knife.

Place the strudel on a baking sheet and bake for 30 to 40 minutes, until golden brown.

While the strudel bakes, make the relish. Heat the oil in a medium-size nonreactive saucepan. Stir in the onion and celery and saute over medium heat for 3 minutes. Stir in the tomatoes, carrot, thyme and salt and pepper to taste. Simmer the relish gently until most of the liquid has cooked off. Remove from the heat.

Right before serving, rewarm the relish. Remove from the heat and stir in the lemon juice and parsley. Slice the strudel and serve hot with some of the relish spooned around each slice.

*Can use Italian seasonings

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