Broccoli strudel
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or olive oil |
| 1 | cup | Minced onion |
| 1 | large | Brunch broccoli, finely chop |
| ½ | teaspoon | Salt |
| Lots of black pepper | ||
| 2 | mediums | Cloves garlic, minced |
| 2 | cups | Good bread crumbs |
| 2 | cups | Grated cheddar (opt) |
| 2 | tablespoons | Lemon juice (more to taste) |
| 10 | eaches | Sheets of filo pastry |
| 3 | tablespoons | To 4T olive oil for filo |
Directions
1. Preheat oven to 375. Oil a baking tray.
2. Melt butter or heat 1T olive oil in a large skillet. Add onion, and saute for about 5 mins over medium heat.
3. Add broccoli, salt, and pepper, and cook, stirring for about 5 mor minutes. Add garlic, and saute until the broccoli is just tender <about 5 more minutes>. Remove from heat.
4. Stir in bread crumbs, cheese, and lemon juice. Taste to adjust seasoning.
5. To assemble: Place on sheet of filo on a clean, dry countertop.
Brush the top lightly with oil, then add another sheet. Brush with oil, then add another. Continue until you have a pile of five leaves. Add half the filling, fold in the sides, and gently roll until you have a nice neat little log. Brush the top with more oil, then carefully lift the pastry, and place it on the oiled baking sheet. Repeat this proceedure to make a second roll, and place it next to the first one on the tray.
6. Bake 25-30 mins, until golden and exquisitely crisp. Cut with a serrated knife, using a gentle sawing motion. Serve hot or at room temperature.
From the New Moosewood Cookbook Shared by Lisa Greenwood Submitted By LISA GREENWOOD On 01-22-95