Spinach Strudels Recipes

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.

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.

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.

Steps:

• Saute onion in butter.
• Remove from heat.
• Combine onion, spinach, Chicken, mozerella, 1/4 c parmesean, cilantro, egg, wine, salt, pepper, and garlic.
• coat baking sheet with cooking spray.
• lay down one sheet of phyllo and coat with cooking spray, sprinkle with breadcrumbs.
• repeat on three more sheets of phyllo.
• press the layers together and top with half of the chicken mixture.
• Roll up the strudel, leave the seam down on the baking sheet, and tuck ends underneath.
• Repeat with other phyllo and chicken mixture.
• coat both with cooking spray, parmesean and paprika.
• Bake at 375 for 20 minutes.

Steps:

• In a saucepan cook the spinach according to the package instructions, drain it, and let it cool. When the spinach is cool enough to handle, squeeze it dry by handfuls, transferring it as it is squeezed to a bowl. (The spinach should be very dry.) In the saucepan cook the onion and the fennel bulb and seeds in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 1 minute. Add the milk and apéritif and cook the mixture, stirring, for 3 minutes. (The mixture will be extremely thick.) Stir the fennel mixture into the spinach with 1/2 cup of the Parmesan and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
• In a non-stick skillet melt 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the salmon steaks, patted dry and seasoned with salt and pepper, for 1 minute on each side. Add the water to the skillet and cook the salmon, covered, over moderately low heat for 5 to 6 minutes, or until it is just cooked through. Remove the skillet from the heat and let the salmon cool. Discard the skin from the salmon, halve the steaks, and discard the bones. In a small bowl stir together the remaining 2 tablespoons Parmesan and the bread crumbs.
• Preheat the oven to 425°F. In a small saucepan melt the remaining 5 tablespoons butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides slightly overlapping and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the Parmesan crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet on top.
• Spread the spinach filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end, and arrange the salmon on top, pressing it gently into the filling. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet, brush it with the remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife, with the lemon wedges.

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.