Strudel Verde
By Lv2Cook
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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