Vegetable Strudel Filled with Spinach and Sweet Peppers

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Vegetable Strudel Filled with Spinach and Sweet

Peppers

 

Calzone lovers will appreciate this flaky phyllo dough

strudel studded with vegetables, tomatoes, and cheese.

Remember to place the frozen phyllo in the fridge the

day before using to allow for thawing.

 

 

5 cups fresh spinach leaves

2 medium red sweet peppers, cut into 1-inch

strips

1 medium yellow summer squash, cut into 1-inch

strips

2 carrots, shredded

1/2 cup sliced fresh mushrooms

4 green onions, sliced (1/2 cup)

1/4 cup oil-packed dried tomatoes, drained and

chopped

3 tablespoons grated Parmesan cheese

1 tablespoon snipped fresh oregano or 1/2 teaspoon

dried oregano, crushed

1/8 teaspoon salt

1/8 teaspoon black pepper

Dash ground red pepper

Butter-flavor nonstick spray coating

6 sheets frozen phyllo dough, thawed

2 tablespoons fine dry bread crumbs

 

For filling, place the spinach in large colander; set

aside. In a large saucepan cook sweet peppers, summer

squash, carrots, mushrooms, and green onions in 4 cups

boiling water for 2 to 3 minutes. Pour over spinach to

drain; rinse immediately with cold water. Drain well,

pressing out excess moisture. Transfer vegetables to a

large bowl. Stir in the dried tomatoes, 2 tablespoons

of the Parmesan cheese, the oregano, salt, black

pepper, and ground red pepper. Set filling aside.

Spray a large baking sheet with nonstick coating.

Place 1 sheet of phyllo on a dry kitchen towel. (Keep

remaining sheets covered with plastic wrap to prevent

drying out.) Spray with nonstick coating. Place

another sheet on top; spray with nonstick coating.

Sprinkle with half of the bread crumbs. Place 2 more

sheets of phyllo on top, spraying each with nonstick

coating. Sprinkle with remaining crumbs. Add remaining

2 sheets of phyllo, spraying each with nonstick

coating.

Spoon filling along 1 long side of phyllo stack about

1-1/2 inches from edges. Fold in the short sides over

the filling. Starting from the long side with filling,

roll up jelly-roll style.

Place strudel, seam side down, on the prepared baking

sheet. Spray top with nonstick coating. Using a sharp

knife, score into 8 slices, cutting through the top

layer only. Sprinkle with remaining Parmesan cheese.

Bake in a 375 degree F oven for 25 to 30 minutes or

until the strudel is golden. Let stand for 10 minutes

before serving. To serve, cut along scored lines into

slices. Makes 4 servings.

 

 

Nutritional facts per serving

calories: 182 , total fat: 5g , saturated fat: 1g ,

cholesterol: 4mg , sodium: 466mg , carbohydrate: 29g ,

fiber: 4g , protein: 8g , vitamin A: 156% , vitamin C:

158% , calcium: 14% , iron: 24% , starch: 1diabetic

exchange , vegetables: 3diabetic exchange

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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