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Strudel Verde

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Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 cup (1/2-inch) sliced asparagus
  • 1/2 cup diced red bell pepper
  • 1/2 cup sliced mushrooms
  • 1 cup cooked long-grain brown rice
  • 1 cup drained canned chickpeas (garbanzo beans) mashed
  • 1/4 cup frozen chopped spinach thawed, drained, and squeezed dry
  • 1/4 cup frozen green peas thawed
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 sheets frozen phyllo dough thawed
  • Cooking spray
  • 1 tablespoon sesame seeds

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, asparagus, bell pepper, and mushrooms; sauté 2 minutes. Stir in rice, chickpeas, spinach, and green peas. Remove from heat; cool to room temperature. Stir in feta, dill, salt, and black pepper.

Place 1 phyllo sheet on work surface; lightly coat with cooking spray. Working with 1 phyllo sheet at a time, coat remaining 4 phyllo sheets with cooking spray; place one on top of the other. Place a sheet of plastic wrap over phyllo; press gently to seal sheets together. Discard plastic wrap.

Remove vegetable mixture from skillet with a slotted spoon. Spoon vegetable mixture along 1 long edge of phyllo, leaving a 3-inch border. Fold over the short edges of phyllo to cover 2 inches of vegetable mixture on each end.

Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split). Place, seam side down, on a jelly- roll pan coated with cooking spray. Lightly coat strudel with cooking spray; sprinkle with sesame seeds. Bake at 350º for 40 minutes or until golden brown.

Serving Size: 1 [3-inch] piece

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