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|Savory Cheese & Spinach Strudel|
Tasty vegetarian strudel for a light lunch or dinner. Garlic-infused wilted spinach combines with fresh subtle herbs and toasted almonds (you can substitute pine nuts if you wish) in a creamy ricotta and Romano cheese base.
May be served warm or chilled. Pair with a nice dry white.
- 5 phyllo sheets
- 1 cup ricotta cheese
- 1/4 cup freshly-grated Pecorino Romano cheese
- 2 tbs. toasted slivered almond or pine nuts
- 3 large cloves garlic, minced (more if you wish)
- 2 cups washed baby spinach, shredded
- 1 tbs fresh basil, chopped
- 1 tbs fresh parsley, chopped
- 1 large egg, beaten
- 1 tsp salt
- 1/2 tsp freshly-ground black pepper
- 1 tbs olive oil
- olive oil for brushing phyllo sheets
Heat the 1 tbs olive oil in a large saucepan. Add minced garlic and stir. Add shredded spinach and stir until spinach is wilted. Remove from heat; set aside until cooled.
Toast almonds or pine nuts by placing in a non-stick skillet and heat over medium heat tossing or stirring often until lightly toasted and aromatic.
In a large bowl, combine the cheeses, almonds or pine nuts, parsley, basil, salt, pepper and egg. Add wilted spinach/garlic mixture. Combine well.
Prepare phyllo as follows:
Lay one sheet of phyllo on flat, dry surface. Brush with olive oil. Place another sheet on top of this and repeat until all sheets are used.
Place filling in the center of the phyllo sheets. Fold the short ends inward, then roll up from the long side. Place on baking sheet lined with parchment paper. Brush top of strudel with additional olive oil and sprinkle with about 1 tsp of Pecorino Romano cheese.
Bake at 375 degrees for 30-35 minutes, or until crust is golden brown.