Festive Spinach and Cheese Strudel
Celebrate Oktoberfest with this delicious Festive Spinach and Cheese Strudel. This recipe combines the earthiness of spinach and the richness of parmesan cheese, enveloped in crispy, flaky phyllo dough. Perfect for gatherings, this strudel serves as a delightful appetizer or an elegant side dish that encapsulates the spirit of the season. Each slice is packed with flavors and nutrients, making it a fantastic addition to your festive menu. Gather your friends and family around this vibrant dish, and enjoy a slice of seasonal cheer!
N/A
Servings
58
Calories
11
Ingredients
Ingredients
onion
1 medium (chopped)
parsley
2 tablespoons (minced)
chicken stock
1 cup (defatted)
spinach
1 (10 ounce) package (frozen, chopped)
plain breadcrumbs
1 cup
egg white
1 (beaten)
fat free parmesan
1 tablespoon (grated)
nutmeg
1 teaspoon (grated)
black pepper
1 teaspoon
phyllo dough
4 sheets
skim milk
2 tablespoons
Instructions
1
In a medium saucepan, heat the chicken stock over medium heat and add the chopped onion and minced parsley. Simmer until the onion is tender, about 5-7 minutes. Set aside to cool slightly.
2
Prepare the spinach according to package directions. Once cooked, drain the spinach thoroughly, pressing out any excess moisture to avoid a soggy strudel.
3
In a large mixing bowl, combine the cooked spinach, onion mixture, plain breadcrumbs, beaten egg white, grated Parmesan, nutmeg, and black pepper. Mix until all ingredients are well incorporated.
4
On a clean work surface, lay out two sheets of phyllo dough. Keep the remaining sheets covered with a damp towel to prevent drying. Brush the top layer of phyllo with a small amount of skim milk.
5
Spread half of the spinach mixture along one narrow edge of the phyllo, leaving about a 1-inch border. Carefully roll the phyllo dough jelly-roll style, tucking the sides in as you roll to seal the filling inside.
6
Brush the top and sides of the rolled strudel with skim milk. Using a sharp knife, cut several slits across the top to allow steam to escape during baking.
7
Place the strudel on a baking sheet lined with parchment paper or sprayed with nonstick spray. Cover with a damp towel while preparing the second strudel with the remaining phyllo and spinach mixture.
8
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake the strudels for 25 to 30 minutes or until they are golden brown and crispy.
9
Once baked, remove the strudels from the oven and let them cool for a few minutes. Cut each strudel into six pieces and serve warm.
Nutrition Information
1.5g
Fat
8.3g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Festive Spinach and Cheese Strudel?
It is a savory dish inspired by Oktoberfest that features a blend of spinach and parmesan cheese wrapped in crispy, flaky phyllo dough.
What are the main ingredients in this strudel?
The main ingredients include frozen chopped spinach, phyllo dough, onion, chicken stock, breadcrumbs, egg white, and fat-free parmesan cheese.
How many calories are in a serving of this strudel?
Each serving contains approximately 58 calories.
How should I prepare the spinach for the filling?
Prepare the spinach according to package directions, then drain it thoroughly by pressing out all excess moisture to prevent the strudel from becoming soggy.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long does it take to bake the Festive Spinach and Cheese Strudel?
The strudels should bake for 25 to 30 minutes or until they are golden brown and crispy.
What kind of dough is used for this recipe?
This recipe uses four sheets of phyllo dough to create the flaky outer layers.
How many grams of fat are in one serving?
There are 1.5 grams of fat per serving.
Is this recipe considered vegetarian?
While tagged as vegetarian, the recipe calls for chicken stock; use vegetable stock instead to make it strictly vegetarian.
How much protein is provided in a serving?
Each serving provides 3 grams of protein.
What is the carbohydrate content per serving?
There are 8.3 grams of carbohydrates in each serving.
Why do I need to cut slits in the top of the dough?
Cutting slits across the top allows steam to escape while the strudel bakes, ensuring the pastry stays crispy.
What is the purpose of the skim milk in this recipe?
Skim milk is used to brush the phyllo layers and the outside of the roll to help it brown and hold its shape.
How should I handle the phyllo dough while preparing the recipe?
Keep the unused phyllo sheets covered with a damp towel to prevent them from drying out and becoming brittle.
How do I cook the onion and parsley?
Simmer the chopped onion and minced parsley in defatted chicken stock for 5-7 minutes until the onion is tender.
What seasonings are added to the spinach mixture?
The mixture is seasoned with one teaspoon of grated nutmeg and one teaspoon of black pepper.
How many pieces does this recipe make?
The recipe makes two strudels, each of which is cut into six pieces for a total of 12 servings.
Should the strudel be served hot or cold?
The strudel is best served warm after allowing it to cool for a few minutes after baking.
Can I use fresh parmesan?
Yes, the recipe suggests fat-free parmesan, but you can use any grated parmesan cheese available.
What prevents the filling from falling out?
The beaten egg white acts as a binder, and the dough is rolled jelly-roll style with the sides tucked in.
Is this dish suitable as an appetizer?
Yes, it is a delightful appetizer and also works well as an elegant side dish.
What kind of stock should be used?
The recipe calls for 1 cup of defatted chicken stock.
Can I use regular breadcrumbs?
The recipe specifies plain breadcrumbs to help bind the spinach filling.
How much nutmeg is required?
One teaspoon of grated nutmeg is used in the recipe.
What should I line the baking sheet with?
Use a baking sheet lined with parchment paper or one that has been sprayed with nonstick spray.
Is this a good recipe for Oktoberfest?
Yes, it is specifically described as a great way to celebrate Oktoberfest with seasonal flavors.
How do I assemble the strudel?
Lay out two sheets of phyllo, brush with milk, spread half the filling on one edge, and roll it up while tucking in the sides.
How many sheets of phyllo are used per roll?
Each of the two strudels is made using two sheets of phyllo dough.
What is the preparation for the onion?
The onion should be medium-sized and chopped before cooking.
Does this recipe contain fiber?
While the exact fiber count isn't specified, the use of spinach and breadcrumbs contributes to the nutritional profile.