Swiss Spinach Strudel Food

SPINACH AND FETA STRUDEL

Steps:

• For the dough
• Mix the flour with the egg yolks, working the mixture with a fork until blended, add the warm milk with melted butter, work until a smooth elastic dough forms, knead 8-10 minutes with the mixer or 20 minutes by hand. Wrap in plastic wrap and refrigerate for at least an hour, it can be overnight.
• Preheat oven to 400°F.
• For the filling
• In a medium skillet over medium heat, heat the oil and brown the onion for 5 minutes. Add the green onions or scallions and cook 2 minutes more. Remove from heat. In a large bowl mix the onion and chives together with the well-drained spinach. Add the Parmesan cheese, breadcrumbs, nutmeg and pepper. Beat eggs until blended (30 seconds) and add to spinach mixture, stir well and add the feta cheese. Mix.
• On floured counter, roll the dough until very thin, you should be able to see through and be 15 "x 21". Move the dough on top of a tea towel and let stand 5 minutes to dry a little, brush with the vegetable oil. Spread the filling. Leaving 1" along the long side (21"). Roll up starting from the opposite long side, you want the strudel to be longer than fatter. Carefully place on an oiled baking sheet, give it a U shape, and brush with beaten egg.
• Bake 40-45 minutes until golden and crisp. Allow to cool in the baking sheet on wire rack and cut it warm. You can serve it cold or warm.

TUSCAN ARTICHOKE & SPINACH STRUDEL

Steps:

• In a nonstick skillet, saute mushrooms and tomatoes in 2 teaspoons oil from sun-dried tomatoes until mushrooms are tender. Cool to room temperature., Meanwhile, preheat oven to 350°. In a large bowl, combine spinach, pesto, pepper and, if desired, pepper flakes. Add artichokes, mozzarella cheese, 5 tablespoons Parmesan cheese and mushroom mixture; mix well., Unroll crescent dough onto a lightly greased baking sheet into one long rectangle; seal seams and perforations. Roll out into a 14x9-in. rectangle. , Spread filling in a 3-in.-wide strip down center of rectangle. On each long side, cut 1-in.-wide strips to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling. Whisk egg and remaining oil; brush over dough. Sprinkle with walnuts. , Bake 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes or until golden brown. Cool 5 minutes before cutting into 12 slices.

SAVORY SPINACH AND MUSHROOM STRUDEL RECIPE

Steps:

• Preheat oven to 375 F.

SPINATSTRUDEL (SPINACH STRUDEL)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
• Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
• Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
• Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
• Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

RICOTTA, 3 MUSHROOM & SPINACH STRUDEL

Steps:

• Pre heat oven to 400F.
• Melt 1 1/2 tbsp butter in a fry pan saute the shallots for 3 minutes, add all the mushrooms and cook until browned.
• Add spinach cook 1 minute.
• Remove mushroom mixture from the pan.
• Deglaze the pan with the cognac- 1 minute then add the Ricotta, breadcrumbs& sage Season to taste- mix well.
• Combine with the mushroom mixture.
• Lay out 1 sheet of Phyllo dough, paint well with the butter.
• Place 1/4 of the mushroom mixture on the buttered sheet, spread evenly over the surface, leave the edges free.
• Roll once, fold in ends toward the center and continue rolling to make a cylinder.
• Repeat for the 3 remaining sheets.
• Place the strudels on a non stick baking sheet and bake for 12-15 minutes-let stand for a few minutes before serving.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.

SWISS SPINACH STRUDEL

Steps:

• Heat oven to 400°F. Beat egg in large bowl. Add cream cheese spread blend well. Add spinach, Swiss cheese, salt, pepper, nutmeg and hot pepper sauce mix well.Unroll dough onto ungreased cookie sheet. Press to form 12 x 8-inch rectangle firmly press perforations to seal. Spoon and spread spinach mixture lengthwise on half of dough. Sprinkle with almonds. Fold untopped half of dough over filling press edges and ends to seal. Spray top of dough with cooking spray. Sprinkle with bread crumbs.Bake at 400°F. for 18 to 24 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.*TIP: To quickly thaw spinach, cut small slit in center of pouch microwave on HIGH for 2 to 3 minutes or until thawed. Remove spinach from pouch squeeze dry with paper towels.Nutrition Per Serving: Calories 360 Protein 16g Carbohydrate 27g Fat 21g Sodium 820mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OKTOBERFEST SPINACH STRUDEL

Steps:

• Simmer onion and parsley in stock until tender; set aside.
• Cook spinach according to package directions. Drain, squeezing out excess liquid.
• Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
• Place two phyllo sheets on a damp towel on work surface.
• Work quickly so that phyllo does not dry out.
• Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
• Brush top and sides with skim milk.
• With sharp knife, cut several slits on top to vent steam.
• Place on baking sheet prepared with nonstick spray.
• Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
• Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
• Cut each roll into six pieces.

BRAIDED PUFF PASTRY STRUDEL WITH CARAMELIZED MUSHROOMS AND SPINACH

Steps:

• Defrost the puff pastry overnight and keep cold in the refrigerator.
• In a heavy skillet "dry sauté" the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Lower the heat to medium and add the butter. Stir in the shallots and cook for about three minutes. Add the garlic and the thyme, season with the salt and pepper, and cook for a few more minutes, or, until the shallots are tender and caramelized.
• Chop the spinach and fold it into the above vegetable mixture. Cook briefly until it is wilted and reduced in volume. Empty the contents of the skillet into a medium bowl and set aside.
• Remove the casing from the sausages, crumble them, and place the loose sausage meat in the same skillet used for the vegetables (no need to add oil to the skillet, as the sausage will render some amount of fat while cooking). Cook the meat over medium heat until it is lightly browned and cooked through, stirring often. Add the fresh sage and cook for another minute.
• Remove from the heat and add the vegetable mixture back into the skillet. Fold half of the cheese in and set aside.
• Preheat the oven to 400° F.
• Lay out the first defrosted puff pastry sheet on a piece of parchment paper, lightly dusted with flour. Return the second roll of puff pastry to the refrigerator to keep cold. Unfold the puff pastry and, with a rolling pin dusted with flour, gently even it out to a ¼" thickness. You should have a square about 11" x 11". Trim off the top corners and then cut notches in the bottom (this will make the braid look neat). Carefully lift the parchment paper and place it on a baking sheet. Cut 1"-thick strips diagonally down both sides of the pastry leaving the center uncut. There should be an equal number of strips on both sides.
• Add half of the filling down the center of the puff pastry and sprinkle the half of the remaining shredded cheese on top of the filling. Fold the top and bottom flaps over the filling. Form the braid by crossing the strips diagonally over the filling, alternating from side to side as you go. When you get to the end, trim off any extra strips and tuck under any overhanging dough.
• Place the strudel in the refrigerator to keep the puff pastry cold. Repeat each of the above steps with the second piece of puff pastry and the remaining filling and cheese. Remove the baking sheet with the first strudel from the refrigerator. Place the second braid on the baking sheet, 2" apart from the first.
• Lightly brush the top only (not the sides) of the strudels with some egg wash. Bake in the preheated oven until golden brown and crispy, about 25 minutes. With a large spatula, remove the strudels to a rack and let them cool for 10 minutes before slicing and serving.

SWISS SPINACH STRUDEL

Steps:

• Heat oven to 400°F.
• Beat eggs in large bowl.
• Add spinach, Swiss cheese, salt, pepper, red pepper flakes, and nutmeg; mix well.
• Unroll dough onto ungreased cookie sheet.
• Press to form 12x8" rectangles; firmly pressing peroforations to seal.
• Spoon and spread spinach mix lengthwise on half of dough.
• Sprinkle with almonds.
• Fold untopped half of dough over filling; press edges & ends to seal.
• Spray top of dough with cooking spray.
• Sprinkle with bread crumbs.
• Bake 18-24 minutes ot until deep golden brown.
• Cool 5 minutes.
• Cut crosswise into slices.