SPINATSTRUDEL (SPINACH STRUDEL)
This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.
Provided by Hanni
Categories Bread Yeast Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 620.1 calories, Carbohydrate 44.1 g, Cholesterol 85 mg, Fat 41.8 g, Fiber 2.8 g, Protein 18.4 g, SaturatedFat 13.8 g, Sodium 941.5 mg, Sugar 1.8 g
TUSCAN ARTICHOKE & SPINACH STRUDEL
Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 353 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 616mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
BRAIDED PUFF PASTRY STRUDEL WITH CARAMELIZED MUSHROOMS AND SPINACH
A delicious puff pastry strudel, perfect to serve as an appetizer or a light dinner with a seasonal salad.
Provided by Marilena Leavitt
Categories Appetizer
Time 55m
Yield 2 strudels
Number Of Ingredients 15
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.
RICOTTA, 3 MUSHROOM & SPINACH STRUDEL
I made this as one course of my Christmas Eve smorgaasbord. It looks beautiful but is a bit bland for my taste - Next time I make them I will add 1 tsp chili flakes. Perfect for a buffet. If serving this as a side dish !/2 roll per person is generous Each roll may also be cut into 8 pieces to serve as appetizers. The recipe is from a Safeway pamphlet.
Provided by Bergy
Categories Vegetable
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 361.7, Fat 23.2, SaturatedFat 13.9, Cholesterol 62.9, Sodium 352.9, Carbohydrate 30.3, Fiber 2.4, Sugar 3.1, Protein 9.9
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