Octoberfest Spinach Strudel
Prep
35m
Cook
30m
Category: | |
Seasons | |
Cuisine Type | Latin |
Ingredients
Strudel
1 medium onion, chopped |
2 Tablespoons parsley, minced finely |
1 cup chicken stock |
1 10 ounce package frozen spinach |
1 cup plain bread crumbs |
1 large egg white, beaten |
1 Tablespoon parmesan cheese |
1 teaspoon nutmeg |
1 teaspoon black pepper |
4 sheets phyllo dough |
2 Tablespoons milk |
Octoberfest Spinach Strudel Directions
- 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.
Nutrition facts
Serving size 1 slice vegetarian
Per Serving
Kcal: | 221 kcal |
Fibers (g): | 3.8g |
Sodium (mg): | 586mg |
Carbs: | 36.6g |
Sugar (g): | 4.3g |
Fat: | 4.3g |
Saturated fat (g): | 1.6g |
Cholesterol: | 3mg |
Proteins: | 586g |