Wednesday, May 8, 2013

Vegetable Strudel

It is an absolutely beautiful day outside, so this is going to be short. I'm taking a small break from the sunshine to try and avoid the dreaded spring sunburn that sneaks up on so many people. I love this strudel. It's easy to make, but looks like something you'd order in a restaurant. I don't know who to give credit for the recipe. It was a photocopy from a book I found on my shelf while cleaning.

Vegetable Strudel

2 Tbsp olive oil
2 large leeks, white part only, thinly sliced
2 cloves garlic, minced
1 red pepper, seeded and diced
10 oz frozen spinach, defrosted and drained
1 C hard goat cheese
1/4 C fresh parsley chopped
1 Tbsp dried dill
6 sheets phyllo pastry
1/4 C butter, melted
1/4 C bread crumbs

1. In large skillet, heat oil over medium heat. Add leeks, garlic, and pepper and cook, stirring frquently until softened (5-8 minutes). Remove from heat and let sit for about 15 minutes to cool.
2. Add spinach, cheese, parsley and dill to leek mixture. Mix thoroughly.
3. To assemble, place a sheet of phyllo on a flat surface. Brush with some melted butter and spinkle with some bread crumbs. Place a second sheet of phyllo on top of the first one. Brush with butter and spinkle with crumbs. Repeat until all phyllo is used.
4. Spoon filling lengthwise along phyllo about 2 inches from long edge. Roll up pastry to make a long roll. Carefully lift onto parchment-line baking sheet, seam side down. Cut 6-8 slits in top of strudel to mark serving peices.

5. Bake at 350F for 30 minutes, until golden. Let stand for 10 minutes. Cut into servings along slits.

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