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Author Notes: This versatile family favorite combines buttery layers of phyllo dough wrapped around mixed greens, toasted pine nuts and, if you like, golden raisins. It's perfect with grilled or roasted meats or with a small salad for a light meal. Also makes a great appetizer or addition to a special occasion buffet. Phyllo phobia? No worries, just thaw prepared frozen dough in its packing in the refrigerator overnight, then let it stand at room temperature for 2 hours before using. Since phyllo dries out quickly, be sure to keep the sheets of dough covered as you work. So what are you waiting for? Enjoy! —valerie scrivner
Makes makes two 16 inch strudels
- 1/4 cup golden raisins (optional), soaked in boiling water
- 2 tablespoons olive oil
- 1/2 cup pine nuts, toasted
- 1 cup onions, diced
- 1 pound pound mixed greens such as chard, kale or spinach, stems removed and roughly chopped
- 2 garlic cloves, minced
- 1/4 cup mixed herbs such as parsley, cilantro, oregano or mint, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 16 sheets phyllo dough, 14 x 18 inches
- 1/2 cup butter, melted
- If using raisins, put them in a small bowl with boiling water. Soak for 10 minutes, drain, set aside.
- In a large skillet, heat olive oil over medium heat. Add pine nuts, toast for 1 minute or until light brown, remove, set aside.
- Combine onions and shallots in skillet, sauté 5 minutes or until they have softened. Add mixed greens and garlic and cook quickly until greens have just begun to wilt. Remove pan from heat. Add raisins, if using, toasted pine nuts, mixed herbs, salt and pepper. Toss to combine, set aside.
- Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Lay one sheet of phyllo dough on parchment paper, brush with melted butter and continue until you have 8 layers. Along one of the long sides of the layered phyllo dough rectangle, spread 1/2 of the greens mixture. Fold side edges in 1 inch to enclose filling. Roll up the dough rectangle, jelly roll style, starting with the long filled edge and end with strudel seam side down. Brush strudel with melted butter. Repeat process with remaining ingredients.
- Bake strudel 40 to 45 minutes or until golden brown. Cool slightly, slice with a serrated knife. Serve warm or at room temperature.
- Strudel can be made in advance, wrapped and stored in refrigerator 1 to 2 days in advance.
- Replace butter for a non dairy butter spread for a vegetarian version of this dish.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens