| 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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