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Full Online Book HomeLearning KitchenVegetables - Spinach Strudel
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Vegetables - Spinach Strudel Post by :vdimlm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2245

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Vegetables - Spinach Strudel

Phyllo (strudel dough)
8 oz. pkg. frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh dill
fresh ground pepper
salt, optional
4 eggs
1 cup Parmesan cheese
melted butter
2 cloves of fresh garlic, or more to taste


Preheat oven to 375 degrees F.

Defrost and drain spinach dry as possible. Add eggs, parmesan cheese, chopped dill, plenty of garlic to taste 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.

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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