Feta Spinach Strudel Bites
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This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per piece | - |
| about | - |
| cal | 69 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 0 |
| chol | 19 mg |
| sodium | 136 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 3 |
| vit A | 8 |
| vit C | 5 |
| folate | 6 |
For a milder taste, use Parmesan instead of the stronger Romano cheese.
Ingredients
- 9 sheets phyllo pastry
- 1/2 cup butter, melted
- Filling
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pkg (10 oz/300 g) frozen spinach, thawed
- 1 cup grated romano cheese
- 1 cup crumbled feta cheese
- 1 egg, lightly beaten
- 1/4 cup diced roasted red peppers
- 3 tbsp chopped fresh dill
- 1/2 tsp pepper
- 1 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.
Source : Holiday Baking: 2006
- Keywords : Appetizers; Vegetarian; Greek; Bake; Cocktail Party; Feta; Spinach; Phyllo pastry;
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