Feta Spinach Strudel Bites
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For a milder taste, use Parmesan instead of the stronger Romano cheese.
Servings: 36 pieces
Ingredients:
Feta Spinach Strudel Bites
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece | - |
| about | - |
| cal | 69 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 136 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 3% |
| vit A | 8% |
| vit C | 5% |
| folate | 6% |
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9 sheets phyllo pastry
1/2 cup (125 mL) butter, melted
Filling:
1 tbsp (15 mL) vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 pkg (10 oz/300 g) frozen spinach, thawed
1 cup (250 mL) grated Romano cheese
1 cup (250 mL) crumbled feta cheese
1 egg, lightly beaten
1/4 cup (50 mL) diced roasted red pepper
3 tbsp (50 mL) chopped fresh dill (or 2 tsp/10 mL dried dillweed)
1/2 tsp (2 mL) pepper
Pinch nutmeg
Preparation:
Filling: In skillet, heat oil over medium heat; fry onion and garlic, stirring often, until softened, about 5 minute. Scrape into bowl; let cool.
Squeeze moisture from spinach; chop finely and add to bowl. Add Romano and feta cheeses, egg, red pepper, dill, pepper and nutmeg; stir to combine. Set aside.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter. Top with 2 more phyllo sheets, brushing each with butter. Spoon about 1 cup (250 mL) of the spinach mixture along 1 long side, leaving 1-inch (2.5 cm) border on each end; fold ends over filling. Roll up to form log. Place on baking sheet. With sharp knife, score top through phyllo into 12 servings. Repeat with remaining phyllo. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 2 weeks.)
Brush with butter. Bake in centre of 400 F (200 C) oven until golden, about 25 minutes, 30 minutes if frozen. With serrated knife, slice along score marks.
Squeeze moisture from spinach; chop finely and add to bowl. Add Romano and feta cheeses, egg, red pepper, dill, pepper and nutmeg; stir to combine. Set aside.
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter. Top with 2 more phyllo sheets, brushing each with butter. Spoon about 1 cup (250 mL) of the spinach mixture along 1 long side, leaving 1-inch (2.5 cm) border on each end; fold ends over filling. Roll up to form log. Place on baking sheet. With sharp knife, score top through phyllo into 12 servings. Repeat with remaining phyllo. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 2 weeks.)
Brush with butter. Bake in centre of 400 F (200 C) oven until golden, about 25 minutes, 30 minutes if frozen. With serrated knife, slice along score marks.
Additional Information
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Source
Holiday Baking: 2006
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