Swiss Spinach Strudel Recipes

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.

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:

• 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.

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.

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.