2 1/2 tablespoons canola or olive oil or melted margarine
2 small onions, chopped
4 oz. mushrooms, sliced
2 tomatoes, skinned, seeded, and chopped
12 oz. package of frozen spinach
1 1/4 tablespoons chopped nuts or sesame seeds
1/2 teaspoon salt
1/8 teaspoon pepper
pinch of mixed herbs
1 garlic clove, minced
1 tablespoon chopped parsley
2 tablespoon oil or melted margarine for brushing pastry
Instructions
Place flour in a bowl; add the margarine and cut into flour
until coarse meal.
Mix together water and vinegar and add sufficient to the
mixture to make into a soft dough. Roll out the dough into
an oblong, fold into three, seal the edges and turn to left.
Repeat twice and refrigerate.
Heat oil on medium heat. Add onions and fry until a pale
brown. Add the mushrooms, tomatoes, and spinach. Add the
rest of the filling ingredients and cook for about 10 minutes
until the spinach is cooked and liquid evaporated. Leave to
cool.
Roll the pastry out thinly into an oblong, brush with half the
oil and 1/4 cup of breadcrumbs. Spread half the mixture to
within 1 inch of the edge of the pastry. Wet the edges, roll up,
brush with the oil and sprinkle with nuts.
Bake in the oven at 425 degrees on pam'd cookie sheet,
folded side down, for 20 - 30 minutes until brown.
Originally Submitted
1/18/2013
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