Spanakopita Recipe
Ingredients
| Water | 1/4 Cup (16 tbs) | |
| Frozen chopped spinach package | 1 | |
| Sun-dried tomatoes | 1 Ounce, Sun-dried | |
| Olive oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Basmati | 2 Cup (16 tbs) | |
| Dried oregano | 1 Tablespoon, minced | |
| Ground pepper | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Feta cheese | 4 Ounce, crumbled | |
| 8 sheets frozen phyllo dough, thawed | ||
| Butter-flavored vegetable cooking spray | ||
Directions
Preheat oven to 350°.
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat to medium, and cook 10 minutes.
Place spinach mixture in a colander, pressing with the back of a spoon until barely moist.
Set aside.
Heat oil in pan over medium-high heat until hot.
Add onion and garlic; saute 3 minutes.
Remove from heat.
Add spinach mixture, rice, and next 4 ingredients, stirring until well-blended.
Set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake strudel at 350° for 35 minutes or until golden.
Combine first 3 ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat to medium, and cook 10 minutes.
Place spinach mixture in a colander, pressing with the back of a spoon until barely moist.
Set aside.
Heat oil in pan over medium-high heat until hot.
Add onion and garlic; saute 3 minutes.
Remove from heat.
Add spinach mixture, rice, and next 4 ingredients, stirring until well-blended.
Set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat the remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon spinach mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of spinach mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake strudel at 350° for 35 minutes or until golden.
Chef
