TUSCAN ARTICHOKE AND SPINACH STRUDEL
This recipe was personally prepared by Irit Birman for the September 2015 Curious Cuisiners meeting. This recipe was found in her Mother-in-law's Taste of Home magazine- a Hedlund Home Cooking recipe. Irit accidently used roasted red peppers in place of the sun-dried tomatoes and it still tasted great. She also left out the...
Provided by shecooks curiouscooks
Categories Other Breads
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a non-stick skillet, saute mushrooms and tomatoes in 2 tsp oil from the sun-dried tomatoes until mushrooms are tender. Cool to room temperature.
- 2. Meanwhile, in a large bowl, combine spinach, pesto and pepper. Add the artichokes, mozzarella cheese, 5 Tabs Parmesan cheese and mushroom mixture; mix well.
- 3. Unroll crescent dough onto a lightly greased baking sheet into one long rectangle.
- 4. Spread filling in a 3 in wide strip down center of rectangle. On each long side, cut one-inch wide strips to within 1/2 inch 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.
- 5. Bake at 350 degrees for 20 minutes. Sprinkle with remaining Parmesan cheese; bake 10 minutes longer or until golden brown. Cool 5 minutes before serving.
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
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
ARTICHOKE FLORENTINE PASTA
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.
Nutrition Facts : Calories 523 calories, Fat 21g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 993mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 3g fiber), Protein 21g protein.
OKTOBERFEST SPINACH STRUDEL
Make and share this Oktoberfest Spinach Strudel recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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