Spinach Strudel – featured in the Gourmet issue of Inn’s Magazine, Summer 2012

 

1 pound of Spinach (frozen or fresh) chopped and sautéed

1 medium onion, chopped and sautéed

1 small tomato, diced

1 small sweet pepper, diced

1 teaspoon of crushed garlic

4 eggs

12 oz cream cheese

1 cup of shredded cheddar cheese

½ cup bread crumbs

½ teaspoon of thyme

½ teaspoon of marjoram

Pinch of cayenne

Salt and pepper to taste

 

2 sheets of puff pastry (package at Supermarket)

Flour for working surface

8 ounces of  fresh spinach

1 egg and 1 teaspoon of water mixed for glazing the strudel

Oil for baking sheet

 

Mix the first 13 ingredients either in Cusinart Mixer or by hand.

Slightly oil baking sheet and preheat oven to 350 degrees.

 

Flour working surface slightly, roll out Puff Pastry to a square. Cut off 2 strips of each sheet, about 1 inch wide (for decorating strudel)

Slightly oil baking sheet and preheat oven to 350 degrees.

Layer Puff Pastry with fresh Spinach Leaves and then distribute the Spinach/Cream Cheese mix on top.

Fold in sides and roll Puff Pastry, making sure no holes or splits occur, into an approximately 4 inch thick strudel.  Transfer Strudel to oiled baking sheet. Brush the Strudel with the egg/water mixture. Use the strips to decorate the Strudel, with crisscross or little squares. Brush again with the egg mixture.

Put in oven and bake for 40 minutes at 350 degrees or until pastry is light golden/brown.

Let cool for 15 minutes.

Cut in 2 – inch portions and serve with greens.

Bon Appetite!