Athenian rice strudel
32 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter melted |
| 1 | each | Medium onion |
| 2 | eaches | Cloves of garlic |
| Finely chopped | ||
| 3 | tablespoons | Pinenuts |
| 1 | pack | 10 oz fresh spinach chopped |
| 1 | cup | Long grain rice |
| 2 | cups | Water |
| 1 | cup | Feta cheese crumbled |
| ½ | teaspoon | Salt |
| 8 | eaches | Sheets filo pastry or |
| 1 | each | Sheet puff pastry |
Directions
In saucepan cook onion, garlic, and if desired pinenuts in 3 tb of butter. Add rice, spinach, water, and salt. Simmer covered 20 to 25 minutes until rice is cooked. Remove from heat stir in feta and allow to cool. Brush thawed filo sheets with remaining butter and make two stack of four sheets. Divide rice mixture and place along the side of each pastry stack. Roll up jelly role fashion. Place two rolls on baking sheet and brush with any remaining butter. Bake at 375 for 20 minutes until golden. If subsituting with puff pastry roll out puff pastry thinly into large sheet. Cut two strips 6"x 18".
Place ½ the rice mixture along the long side of each strip fold over and seal. Bake at 400 until golden Cut like filo roll. From a Tupperware recipe card Submitted By CHRIS BLAIR On 09-20-95