go to page 1   

Appetizer main page

Goat cheese gratin
Grilled vegetable stacks
Ham and cheese toast
Ham aspic with egg salad and avocado
Herbed spinach-ricotta srudel
Lima bean appetizer
Marinated goat cheese crostini
Mushrooms à la grecque
Onion pie
Pasta roll with three cheeses
Polenta a la Romaine
Puff pastry rochoises
Roasted tomatoes and red peppers
Red pepper mousse
Spinach-feta strudel
Stuffed artichokes
Stuffed cabbage leaves
Stuffed pancakes au gratin
Talmouses
Tomato aspic
Tomato pie wiht polenta crust
Vegetable and chicken terrine
Vegetable flan
Vegetable frittata
Wild mushroom, leek, and cheese tartlets
Wild mushroom and leek beggar's purses
Quiches:
Quiche Andalouse
Leek quiche with three cheeses
Quiche lorraine
Tomato Romano quiche
Vegetable quiche

go to page 1   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SPINACH-FETA STRUDEL

Serves 8

Strudel:
1/2 cup dry bread crumbs
1/2 cup butter, melted
1/4 cup water
12 sheets frozen phyllo pastry, thawed
1 tablespoon sesame seeds

Filling:
2 pounds fresh spinach
2 tablespoons olive oil
2 onions, diced
2 garlic cloves, minced
3 eggs
1/4 cup chopped fresh dill
1/4 teaspoon each nutmeg and pepper
12 ounces feta cheese
1/3 cup pine nuts, toasted
1/4 cup dry bread crumbs

Filling:
Wash spinach; shake off excess water. Cook the spinach with just the water clinging to leaves, turning often, until wilted. Chill under cold running water. Press out water; chop and reserve. In large skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally until tender.
In large bowl, beat eggs; stir in onion mixture, spinach, dill, nutmeg and pepper. Mix in feta, pine nuts and bread crumbs.
Strudel:
Place bread crumbs in bowl. In another bowl, stir butter with water. Place clean tea towel on work surface. Place one sheet of phyllo on towel, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
Brush phyllo with butter mixture; sprinkle with 2 teaspoons bread crumbs. Repeat with 5 more layers to make 6 layers. Arrange half of the filling along one long side of phyllo, leaving about 1-inch uncovered at each end.
Using towel to help and starting at filling side, roll strudel once; brush with butter.
Fold in ends to enclose filling. Continue rolling and brushing with butter until to other side, using towel or spatulas to help. Gently transfer, seam side down, to parchment paper-lined baking sheet.
Repeat with remaining phyllo and filling. Brush any remaining butter over tops. Slash each almost through to filling into 8 pieces. Sprinkle with sesame seeds.
Bake in 350 degree oven for 40 to 45 minutes, or until golden and crisp.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.