Day after thanksgiving turkey strudel
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pack | Fresh spinach, destemmed & rinsed |
| 2½ | cup | Leftover turkey; very finely chopped |
| ¼ | cup | Dark raisins (optional); chopped |
| ⅔ | cup | Mayonnaise |
| ⅔ | cup | Sour cream |
| 2 | teaspoons | Curry powder |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Salt |
| 8 | Sheets phyllo dough | |
| ½ | cup | Butter; melted |
Directions
FILLING
STRUDEL
Steam spinach for 2 to 3 minutes; drain very well (make sure to squeeze out as much water as possible) and cool. Mix together remaining filling ingredients; stir in spinach.
Place one sheet of phyllo on an ungreased cookie sheet (keep remaining phyllo under a damp towel to keep moist.) Brush with melted butter. Put on 3 more sheets; brush with butter. Place another sheet crosswise on top of the first 4 sheets; brush with butter. Top with remaining sheets (going in same direction as the last sheet) and brush with butter.
Spoon filling onto the middle of the phyllo sheets. Bring phyllo sheets up and over filling and shape into a round shape....make sure phyllo encloses all of the filling. (You can twist the top ends of the phyllo dough like a Hershey's Kiss or just leave then lying flat over the top.) Brush with remaining butter. Bake at 350 for 50 minutes or until golden brown. Cut in wedges to serve.
Recipe By : Laura Hunter
Posted to FOODWINE Digest 13 October 96 Date: Sun, 13 Oct 1996 17:48:18 -0400 From: Laura Hunter <LHunter722@...>