Oktoberfest Spinach Strudel

Julesong's Note:

A delicious appetizer or side dish. Good for Oktoberfest!

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 medium onion , chopped
• 2 tablespoons parsley , minced
• 1 cup chicken stock , defatted
• 1 (10 ounce) package frozen spinach , chopped
• 1 cup plain breadcrumbs
• 1 egg white , beaten
• 1 tablespoon fat free parmesan , grated
• 1 teaspoon nutmeg , grated
• 1 teaspoon black pepper
• 4 sheets phyllo dough
• 2 tablespoons skim milk

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.

Reviews

[Krista Roes]

I made this for the Revised Bargain Basement Game because it had never been reviewed and it sounded delish. I really wanted to like this because Julesong always makes such good stuff. I'm sorry to say that it didn't turn out so good. Although the spinach mix was good, with a cup of breadcrumbs it wasn't a bold enough taste to carry the dough surrounding it. I did make some adjustments: pumped up the parmesan and slightly decreased the breadcrumbs. My husband and son turned up their noses as the nutmeg, though I thought it was an interesting addition. It did make a great picture.