Octoberfest Spinach Strudel
Super easy
Cheap
Prep

35m

Cook

30m

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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

  1. Simmer onion and parsley in stock until tender; set aside.
  2. Cook spinach according to package directions. Drain, squeezing out excess liquid.
  3. Add onion mixture, bread crumbs, egg white, Parmesan, nutmeg and pepper; mix well.
  4. Place two phyllo sheets on a damp towel on work surface.
  5. Work quickly so that phyllo does not dry out.
  6. Spread half of spinach mixture along (about 1-inch inside) narrow edge of phyllo and roll up jelly-roll-style.
  7. Brush top and sides with skim milk.
  8. With sharp knife, cut several slits on top to vent steam.
  9. Place on baking sheet prepared with nonstick spray.
  10. Cover with another damp towel while repeating process with last two phyllo sheets and remaining spinach mixture.
  11. Bake at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.
  12. 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

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