Athenian rice strudel

Yield: 32 pieces

Measure Ingredient
½ cup Butter melted
1 each Medium onion
2 eaches Cloves of garlic
\N \N 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

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

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