Greens and Cheese Strudel (serves 8)
You can use various assorted vegetable fillings (amaranth, chard, spinach) for this lovely dish but include some of the heartier ones such as cabbage or kale. Lightly pre-steam the greens to make them easier to handle. This is also a good way to use up leftover cooked vegetables. A few thinly sliced mushrooms make a nice addition. You can substitute different cheeses but make sure they are full-flavoured.
4 cups (1 L) roughly chopped, lightly cooked assorted greens
1/4 cup (60 mL) fresh dill, chopped
1/4 cup (60 mL) fresh parsley, chopped
1/4 cup (60 mL) toasted pine nuts
1 cup (250 mL) shredded Gruyère cheese
1/2 cup (125 mL) plain yogurt
1 egg, lightly beaten
1/2 cup (125 mL) fine breadcrumbs
Salt and freshly ground pepper, to taste
10 sheets phyllo pastry, thawed
1/3 cup (75 mL) melted butter
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper (or use vegetable cooking spray). In a large mixing bowl, combine greens, dill, parsley, pine nuts, cheese, yogurt and egg; mix together well. Add some of the breadcrumbs if mixture seems too wet. Season with salt and pepper.
Unroll the thawed phyllo pastry and place one sheet on a clean, damp tea towel. (Cover remaining phyllo sheets with another damp tea towel.) Brush with melted butter and add a sprinkling of remaining breadcrumbs. Repeat procedure with remaining phyllo sheets; reserve 1 tablespoon of butter.
Evenly distribute one tenth of the greens filling over each phyllo sheet along the edge closest to you. Use the tea towel to roll the dough into a strudel shape (like a long tube). Neatly fold each end and tuck beneath the roll. Transfer to prepared baking tray, seam side down. Brush with remaining melted butter and bake for 10 minutes. Reduce heat to 325°F (165°C) and continue baking until lightly browned, another 20 minutes. Let sit for 5 minutes before slicing and serving.
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