Callaloo Scotch Bonnet Strudel
From choclytcandy 14 years agoIngredients
- 3 oz butter shopping list
- 1 medium onion, diced shopping list
- 1/4 to 1/2 tsp finely chopped Scotch bonnet chile shopping list
- 8-10 cups callaloo or spinach leaves (washed) shopping list
- salt and pepper to taste shopping list
- 4 oz cream cheese shopping list
- 2 oz Montrachet (or goat) cheese, softened shopping list
- 1 tbs fresh chives, chopped shopping list
- 6- 8 sheets phyllo dough shopping list
How to make it
- In a skillet, melt 2 oz of butter, add the onion, and saute until transparent. Add the scotch bonnet and callaloo or spinach, and saute until it wilts (do not overcook). Add salt and pepper to taste. Set aside to cool.
- Mix the cream cheese, Montrachet cheese, and chives together; set aside. Melt the remaining butter.
- Preheat the oven to 350 degrees. Place one sheet of phyllo dough on a cool pastry board. Brush lightly with melted butter. Place callaloo mixture in the middle of the phyllo dough and top with cheese mixture. Fold the edges of dough to form a log. Repeat for remaining dough. Brush with melted butter. Place on a baking sheet and bake for 15-20 minutes until golden brown.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
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