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Egg and Cheese Strudel
Ingredients:
1 10-oz. (300 g) package frozen chopped spinach, thawed and squeezed dry
1 cup (250 mL) finely chopped almonds (optional)
1 onion, chopped
1 garlic clove, crushed
1/2 cup (125 mL) melted butter
8 eggs
1 1/2 cups (375 mL) grated Swiss Cheese
1/2 tsp (2 mL) ground nutmeg
Salt and pepper to taste
1 16-oz. (454 g) package phyllo pastry, thawed
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Instructions:
Preheat oven to 400°F (200°C). In a bowl, combine spinach and almonds. In a skillet, sauté onion and garlic in 1 tbsp (15 mL) butter. Add to spinach and almonds.
In another bowl, beat eggs. Add cheese and seasonings. Line a greased 13 x 9 inch (33 cm x 23 cm) pan with one sheet of pastry, brush with some melted butter and repeat until there are 8 buttered sheets of pastry. Roll up edges and seal.
Slit top of strudel with a knife. Brush with melted butter and bake 30 to 40 minutes or until pastry is golden and crisp. Cut strudel into thick slices and serve warm.
Makes 8 servings.
Nutrients per serving:
Calories: 443.9
Carbohydrate: 19.8 g
Protein: 21.1 g
Fat: 31.2 g
Sodium: 1037.5 mg
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