Strudel verde

6 servings

Ingredients

Quantity Ingredient
5 Sheets filo dough
Vegetable oil to spray
2 teaspoons Olive oil; (orig was 2 tbsp)
2 cups Onions; diced
1 cup Asparagus; sliced 1/2 inch thick
1 cup Red bell peppers; diced
1 cup Mushrooms; sliced
10 ounces Frozen leaf spinach; chopped
½ cup Peas
2 cups Cooked brown rice; (Basmati can be substituted)
1 cup Feta cheese; crumbled
½ cup Dill; minced
½ teaspoon Black pepper
1 teaspoon Salt
Sesame seeds to garnish tops; black or white, orig was 1 tbsp

Directions

FOR THE FILLING

Heat the olive oil in a large non-stick pan over medium heat. Sauté the onions, asparagus, bell peppers and mushrooms for 2 minutes. Add the spinach, peas and rice. Combine well and cool slightly before adding feta cheese, dill and seasonings.

Assembly: Lay a sheet of filo dough out on a sheet of parchment or waxed paper and spray lightly with vegetable oil. Repeat this process until five sheets are stacked. Spread filling from left to right side in a layer about 3 inches wide. Fold ends in and roll up dough, forming a log. Use the paper to assist in the rolling process. Press uniformly to make a strudel with even sides. Spray outside surface with vegetable oil, sprinkle with sesame seeds and bake for 40 minutes in a 350-degree oven until golden. Serves 4-6.

>From: Ellen C. <ellen@...>

Per serving: 264 Calories; 9g Fat (29% calories from fat); 11g Protein; 38g Carbohydrate; 22mg Cholesterol; 759mg Sodium Food Exchanges: 1½ Starch/Bread; ½ Lean Meat; 2 Vegetable; 1 ½ Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Apr 12, 1999, converted by MM_Buster v2.0l.

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