| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Pies, Crusts & pa, Vegetables, Vegetarian, Posted to e | 6 | servings |
INGREDIENTS
| 5 | Sheets filo dough | |
| Vegetable oil to spray | ||
| 2 | ts | Olive oil; (orig was 2 tbsp) |
| 2 | c | Onions; diced |
| 1 | c | Asparagus; sliced 1/2 inch thick |
| 1 | c | Red bell peppers; diced |
| 1 | c | Mushrooms; sliced |
| 10 | oz | Frozen leaf spinach; chopped |
| 1/2 | c | Peas |
| 2 | c | Cooked brown rice; (Basmati can be substituted) |
| 1 | c | Feta cheese; crumbled |
| 1/2 | c | Dill; minced |
| 1/2 | ts | Black pepper |
| 1 | ts | Salt |
| Sesame seeds to garnish tops; black or white, orig was 1 tbsp |
INSTRUCTIONS
FOR THE FILLING Heat the olive oil in a large non-stick pan over medium heat. Sauté the onions, asparagus, bell peppers and mushrooms for 2 minutes. Add the spinach, peas and rice. Combine well and cool slightly before adding feta cheese, dill and seasonings. Assembly: Lay a sheet of filo dough out on a sheet of parchment or waxed paper and spray lightly with vegetable oil. Repeat this process until five sheets are stacked. Spread filling from left to right side in a layer about 3 inches wide. Fold ends in and roll up dough, forming a log. Use the paper to assist in the rolling process. Press uniformly to make a strudel with even sides. Spray outside surface with vegetable oil, sprinkle with sesame seeds and bake for 40 minutes in a 350-degree oven until golden. Serves 4-6. http://www.wholefoods.com/magazine/foods/body/springrec.html >From: Ellen C. <ellen@elekta.com> Per serving: 264 Calories; 9g Fat (29% calories from fat); 11g Protein; 38g Carbohydrate; 22mg Cholesterol; 759mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Apr 12, 1999, converted by MM_Buster v2.0l.
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