Spinach Strudel

Our recipes are tasted and tested by quilters!

This tasty dish comes from the recipe collection of chef Karen VanNederynen, sister-in-law of partner Linda VanNederynen. Spinach lovers will rave and those not so fond of the leafy green will hardly know they are eating such a healthy vegetable.

Preheat oven to 375 degrees.

Ingredients
1 med red onion - diced
12 oz of ricotta cheese
1 c. of mozzarella cheese - shredded
2 c. of feta cheese - crumbled
1/4 c. of fresh dill weed - chopped
2 10 oz bags of fresh spinach - washed & stemmed
chopped garlic
olive oil
phyllo dough
butter
parmesan cheese

Preparation
Gently sauté spinach with a little garlic & olive oil. Squeeze moisture out. in a large bowl, mix remaining ingredients and season with salt & pepper to taste. Combine mixture with spinach and divide into two equal parts & set aside.

Lay one sheet phyllo dough down and brush with melted butter and sprinkle with parmesan cheese. Repeat until you have four layers. Take one of the two parts of filling and lay out at the bottom of the layered phyllo dough. Starting at the bottom of the sheet and roll the phyllo and filling creating a long roll. brush with melted butter & sprinkle with parmesan cheese. Place on baking sheet seam side down. Repeat using four more phyllo dough sheets and second part of the filling.

Bake for 25-30 minutes or until golden brown. Remove from oven, cool slightly before cutting & serving.