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Fresh Spinach and Goat Cheese Strudels
1 tbsp. + 2 tsps. vegetable oil
2 tsps. fresh garlic
1 1/4 lbs. fresh spinach, stemmed, cleaned, patted dry
1 cup goat cheese
salt and pepper
4 sheets filo dough
2 tbsps. shallots
In large saute pan, over medium heat, heat 1 tablespoon oil. When oil is hot, add spinach. Season with salt and freshly ground pepper. Saute until wilted. Add chopped shallots and chopped garlic. Continue to saute 1 minute. Remove from heat and cool completely. In mixing bowl, combine wilted spinach mixture and cheese. Mix well and season mixture with salt and freshly ground pepper.
Stack sheets of filo dough on top of each other and cut them into thirds for total of 12 smaller sheets. Divide sheets into 4 three sheet stacks. Lightly brush top of each stack with some of remaining vegetable oil. Put 1/4 cup of spinach mixture near short edge of each oiled sheet. Fold long ends toward center about 1/4 inch, over filling. Then beginning at end with filling on it, roll up single sheet of filo securely, pressing to close. Lightly brush each strudel with remaining oil.
Heat oven to 375 degrees. Line baking sheet with parchment or waxed paper. Place strudels on paper about 2 inches apart and bake until golden brown, about 15 minutes. Remove from oven. Cut each strudel in half diagonally and serve warm.
Yields 12 strudels.
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Fresh Spinach and Goat Cheese Strudels
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fresh Spinach and Goat Cheese Strudels
1 tbsp. + 2 tsps. vegetable oil
2 tsps. fresh garlic
1 1/4 lbs. fresh spinach, stemmed, cleaned, patted dry
1 cup goat cheese
salt and pepper
4 sheets filo dough
2 tbsps. shallots
In large saute pan, over medium heat, heat 1 tablespoon oil. When oil is hot, add spinach. Season with salt and freshly ground pepper. Saute until wilted. Add chopped shallots and chopped garlic. Continue to saute 1 minute. Remove from heat and cool completely. In mixing bowl, combine wilted spinach mixture and cheese. Mix well and season mixture with salt and freshly ground pepper.
Stack sheets of filo dough on top of each other and cut them into thirds for total of 12 smaller sheets. Divide sheets into 4 three sheet stacks. Lightly brush top of each stack with some of remaining vegetable oil. Put 1/4 cup of spinach mixture near short edge of each oiled sheet. Fold long ends toward center about 1/4 inch, over filling. Then beginning at end with filling on it, roll up single sheet of filo securely, pressing to close. Lightly brush each strudel with remaining oil.
Heat oven to 375 degrees. Line baking sheet with parchment or waxed paper. Place strudels on paper about 2 inches apart and bake until golden brown, about 15 minutes. Remove from oven. Cut each strudel in half diagonally and serve warm.
Yields 12 strudels.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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