Spinach Strudel
Source of Recipe
Yahoo
List of Ingredients
8 ounces fresh spinach
1 tablespoon margarine plus 3 additional tablespoons margarine, melted
6 green onions, with tops, chopped
8 sheets phyllo dough
1 1/2 ounces feta cheese
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper, or to taste
1 tablespoon honey
Recipe
Preheat oven to 350 degrees. Rinse, stem and hand-tear spinach and put in a bowl. Heat 1 tablespoon margarine over medium high heat, add green onions and saute until soft, about 1-2 minutes. Pour cooked onions over spinach and mix while still hot enough to wilt spinach. Lightly brush every other sheet of phyllo with melted margarine and stack the sheets on top of each other. (You should have a tiny amount
of margarine left over, which will be used later.) Spread
spinach-onion mixture over the phyllo, leaving a 1-inch border on all sides. Crumble the feta cheese. Sprinkle cheese, caraway and pepper over spinach mixture. Drizzle honey over the top. Roll lengthwise, jellyroll fashion, and place on a nonstick baking sheet, making sure that the ends of the roll are tucked under and seam side faces down.
Brush the top lightly with any remaining margarine or margarine left on the brush. Cut through the pastry to the spinach at 1 1/2-inch intervals, to provide vents for steam to escape. Bake for 30 minutes, or untl a light golden brown. Slice, using vent lines as guides.
Serves 6.
This recipe freezes well. Prepare as above, but omit the final
brushing with margarine, and the baking. Freeze overnight on a baking
sheet, then wrap well in freezer paper or foil. To prevent the pastry
from getting soggy, do not defrost before baking. Place on a baking
sheet, brush with margarine and bake 35-45 minutes or until golden
brown.
Serves 6.
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