Pat T posted 01-27-99
SPINACH STRUDEL
Phyllo (strudel dough
8 oz. pkg. frozen chopped spinach, thawed and well drained
4 eggs
1 cup Parmesan cheese
1/4 cup chopped bunch of fresh dill (fresh if possible; dry okay too)
1 tablespoon fresh garlic
fresh pepper
salt (if you have to)
melted butter
DIRECTIONS:
Preheat oven to 375.
Defrost and drain spinach dry as possible.
Add eggs, parmesan cheese, 1/4 cup chopped dill, garlic and fresh pepper.
Very little salt is needed because cheese is salty.
Follow directions of Phyllo box to defrost.
Coat 3 to 6 sheets with melted butter.
Arrange spinach mixture 1-1/2 to 2-inches high.
Then roll tightly; tuck ends inside. Bake until golden brown about 25 minutes.
Important! Let cool down before cutting. Strudel can be frozen and baked at later date.
Variation: Use same ingredients, but substitute fresh mashed potatoes, chopped onions and sauteed dry mushrooms for spinach.