Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Spinach Feta Strudel
Famous Authors (View All Authors)
Vegetables - Spinach Feta Strudel Post by :JohnFoutz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2362

Click below to download : Vegetables - Spinach Feta Strudel (Format : PDF)

Vegetables - Spinach Feta Strudel

Spinach Feta Strudel

Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pkgs. strudel leaves
2 lbs. Fresh spinach
3 tbl. Olive oil
1 1/2 cup Finely chopped onion
4 tbl. Butter/margerine
5 Eggs--beaten
1/2 cup Chopped scallions, green part included
1/2 lb. Greek feta cheese--chopped
1/2 cup Chopped dill
1/2 cup Finely chopped parsley
Salt and freshly ground pepper to taste
1/2 lb. Sweet butter--melted


Remove packages of strudel leaves from the refrigerator at least 3 hours before using.

Wash the spinach in several changes of water. Dry it and cut into 2-inch lengths. Cook it in oil till wilted. Drain. Brown the onions in butter. Mix the onions, eggs, scallions, cheese, dill and parsley. Add the spinach and season with salt and pepper.

Preheat oven to 350 F. Butter two 8 X 8 X 2-inch pans.

Cut 2 strudel leaves into 6 squares each by cutting into thirds lengthwise and in half across (keep the remaining strudel leaves covered to prevent drying). Place 1 of the squares in the prepared pan and brush with melted butter. Repeat with the remaining 11 strudel squares, placing each on top of the last.

Spread with half of the spinach-cheese filling and cover with 12 more strudel squares, brushing each with butter. Repeat the process with the remaining ingredients for a second pan.

With a sharp knife, cut through the top to mark it into 2-inch squares. Bake 1 hour or till brown and very puffy. Cut into squares and serve hot.



If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Spinach Fettuccine Vegetables - Spinach Fettuccine

Vegetables - Spinach Fettuccine
1 pkg. (10 oz./300 gram) frozen chopped spinach, thawed 3/4 lb. (375 g.) fettucine or linguine pasta 2 tbsp. (30 ml.) butter 1 onion chopped 1 red pepper, diced 2 cloves garlic, minced 1 1/2 tsp. (7 ml.) dried basil 3 tbsp. (45 ml.) all purpose flour 2 1/4 cups (550 ml.) Milk 1 cup (250 ml.) grated Parmesan cheese, divided 3 tbsp. (45ml.) tomato paste 3/4 tsp. (3ml.) salt 1/4 tsp. (1 ml.) ground nutmeg Pinch cayenne pepper. Place thawed spinach in a strainer. Remove water by firmly pressing the spinach with the back of a spoon or by squeezing
PREVIOUS BOOKS

Vegetables - Spinach Enchiladas Vegetables - Spinach Enchiladas

Vegetables - Spinach Enchiladas
1/4 Cup Olive Oil 1/4 Cup Chili Powder 2 Red Onions, Chopped 4 Cups Canned Tomatoes 4 Cups Grated Jack Cheese 2 Cloves of Garlic, Chopped 2 Cups Pureed Tomatoes 2 tsp. Oregano 2 tsp. Cumin Powder 2 (10 oz.) Packages Frozen Creamed Spinach Small(about 4 oz.) can of Olives 1 (8 oz.) Container of Sour Cream Salt 16 Corn Tortillas Preheat oven to 40 F.0Heat oil. Saute onions and garlic for 5-6 minutes. Add remaining ingredients except salt, cheese and spinach. Simmer sauce uncovered till thickened but still has liquid. Add salt and cool to luke warm temp. Dip tortillas
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT