Strudel Verde

Strudel Verde
Strudel Verde

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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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